Lamb Ribs with Brookie’s Spent Cumquat Glaze & Bitter Leaf Salad - Three Blue Ducks

Ingredients

• 4 kg lamb belly (bone-in)
• 2 tsp roasted cumin seeds
• 2 tsp roasted coriander seeds
• 1 tsp smoked paprika
• 1 tsp roasted fennel seeds
• 6 cloves garlic (approx. 1 tbsp minced)
• 2½ tbsp fresh ginger (grated)
• 3 sticks cinnamon (approx. 1 tbsp crushed)
• 2 tbsp honey
• 3 tbsp water
• 2 tsp salt (plus extra to finish)
• 1 tsp reserved spice mix
• 2 cups orange juice
• 1⅓ cups Brookie’s spent cumquat jam
• 2⅔ cups Lebanese cucumber (peeled, diced 2.5 cm)
• 2⅔ cups watermelon (peeled, diced 2.5 cm)
• 4 tsp mixed mint, coriander, parsley (torn)
• 5 cups radicchio (washed, chopped)
• 1 cup pickled red cabbage
• 1 cup roasted beets 1 cup radishes (thinly sliced)
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp pickled red chilli
• 1 tsp salt
• ½ tsp black pepper