Enjoying the lamb


Korean Lamb Ribs

A recipe the Claire adapted after learning it from Chef Sam Burke when he visited the team in October last year when he came from Toowoomba for the Darling Downs Beef Battle and performed a cooking masterclass using Victoria Hill Lamb.


2 lamb rib sets

1 Tbs olive oil

3 green onions, finely sliced

3cm piece ginger, thinnly sliced

3 garlic cloves, chopped

4 coriander roots and stems

3 star anise

2 tsp cinnamon

1 cup dark soy sauce

2⁄3 cup shaoxing wine

¼ cup brown sugar

1 litre water

1-2 Tbs chilli paste

2 Tbs brown sugar

2 Tbs rice wine vinegar

1 lime, juiced


Preheat your oven to 170 degrees Celsius.

Prepare the braising stock: In a large frying pan, heat oil over medium-high heat. Add the ginger, garlic, coriander roots and stems, star anise, and cinnamon. Sauté for 2 minutes until fragrant. Then, add the soy sauce, Shaoxing wine, brown sugar, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

Place the lamb rib sets in a baking dish and pour the prepared stock over them. Cover the dish tightly with a layer of baking paper and then foil. Put the dish in the preheated oven and cook for 2 ½ hours.

While the lamb is braising, prepare the glaze: In a small saucepan over medium-high heat, combine the chilli paste, brown sugar, rice wine vinegar, and lime juice. Whisk the ingredients together and let the mixture simmer for 2 minutes. Set the glaze aside.

Once the lamb has finished cooking in the oven, remove it and let it rest for 5-10 minutes. Then, cut the lamb into individual ribs.

Grill the lamb ribs over high heat, generously basting them with the spicy glaze until they become caramelised and slightly charred.

Serve the braised lamb ribs as a delicious finger food, garnished with green onions and lime wedges.

Adapted from Samuel Burke