Slow cooked lamb ribs, barbecue sauce and roasted sesame dressing
Place the lamb breasts into a deep casserole dish with the wine, peeled and finely sliced garlic, rosemary stalks and teaspoon of sea salt. Add enough water to
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Cooking tools:
- Mortar and pestle
- Pastry brush
- Baking dish
- Aluminum foil
- Stove
- Oven
- Saucepan
- Baking sheet
- Parchment paper
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Tongs
- Fork
- Measuring spoon
- Plate
- Serving bowl
Ingredients
- 2kg Ovation lamb breasts, with ribs attached
- 1 cup of white wine
- 2 garlic cloves
- 2 stalks of rosemary
- Sea salt
- 3 tablespoons tomato ketchup
- 100ml beer, a lager will do nicely
- 2 tablespoons balsamic vinegar
- 2 tablespoons dark muscovado (or brown) sugar
- 1 tablespoon smooth Dijon mustard
- Splash of Huffman’s hot sauce, or Tabasco
- 2 tablespoons ground roasted white sesame seeds
- 100ml Japanese mayonnaise
- 1 tablespoon rice wine vinegar
- 2 teaspoons soy sauce
- 1 teaspoon mirin or sugar
- 2 teaspoons sesame oil
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