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Lamb Me Your Recipe:

Barberry Lamb Ribs

The Lamb Ribs marinated with spices from both Northern China and India.

Lamb Me Your Recipe: Barberry Lamb Ribs - Meatsmith Little India

From Chef Kurt Sombero of Meatsmith Little India comes barbecue Lamb Ribs, with a unique Indian twist.

 

The lamb ribs are first marinated for 36 hours, smoked for 8 hours and then grilled with a berry glaze.

 

Spices are also used to give the ribs a distinct kick.

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Kurt Sombero

Head Chef

The inspiration for this dish actually comes from both Northern China and India.

 

In Northern China, in the provinces close to the Mongolian borders, they use a lot of Cumin, Chilies and Mala there which is what we use for our dry rub.

 

On the Indian side, on one of my trips to Mustafa, I found this berry called ‘barberry’ which tasted a lot like blueberries.

 

We don’t normally think to pair lamb with something “sweet” but something in my head told me it could work so we tried it out and it came out super delicious.

 

With the lamb that comes from Australia, we can rely on its consistency to be of great quality. I think that the breed of lamb, the environment and the vegetation that they’re bred on makes a for a great end product and a great foundation to start cooking with.  

Meatsmith Little India - Head Chef Kurt

Ingredients

  • 8x whole lamb Ribs

Spice Mix

Brine

Mix altogether and place lamb ribs in and brine for 36 hrs:

  • Salt 1000 ml

  • Cold Water 500g

  • Natural Yoghurt

  • 1/2 lemon squeezed add lemon

Berry Glaze

Place all dry ingredients into sauce pan with water and simmer gently over low heat until soft and tender. May need to add small amount of water if the ingredients stick to the side of pan or beginning to dry. Once soft and tender, add in honey, sugar and vinegar and cook until reduced. Remove from heat and puree until smooth. Fold in mustard and season to taste with salt:

  • Dried Cranberries 50g

  • Saltaners 50g

  • Goji berries 50g

  • Dried Blue berries 5 g

  • Dehydrated lemon zest 5g

  • Dehydrated Orange zest 200ml

  • water to cover 15ml

  • red wine Vinegar 10ml

  • Malt vinegar 2 tbsp

  • Pommery seeded mustard 1 tbsp

  • castor sugar 1 tbsp

  • honey

  • salt to taste

Cumin Spice rub

Mix well together in mortar and pestel: 

  • 30g sumac

  • 2g dried oregano

  • 2g dried thyme

  • 25 g fried dry curry leaves

  • 2g salt

  • 1g Hing Powder

  • 7g Garam Masala

  • 15g Roasted white sesame seeds

  • 15g Roasted black sesame seeds

  • 5g brown sugar

  • 10g Ground roasted Cumin

Mint Raita

Blanch mint leaves in boiling water and refresh in ice cold water. Blend together with Yoghurt and mayonnaise. Season to taste with salt: 

  • 250g picked Mint leaves

  • 200g Natural yoghurt

  • 100g Mayonaise

  • Salt to taste 

Directions

1. Clean cartilage bone out carefully leaving rib bones in place. Brine lamb ribs for 36hrs in chiller. Remove ribs from brine, pat dry with paper towel. 

 

2. Brush rib with glaze before placing into smoker. Place on rack in Smoker at 105 degrees centigrade. Smoke for 6 - 8 hrs until rib bone gives from the meat. 

 

3. Remove from Smoker and allow it to cool. Reheat lamb rib on open flame grill and bbq use berry glaze on ribs to caramelise the ribs while grilling. Once good colour and char remove from grill dust with Cumin spiced rub and cut into fingers along bone line and serve mint yoghurt. 

Note: The Barberry Glaze has been replaced with a berry glaze as since Covid 19 we have found it hard to get supply.

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Experience Barberry Lamb Ribs at

Meatsmith Little India

Tel: +65 9625 9056  

Email: littleindia@meatsmith.com.sg

 

21 Campbell Lane
Singapore 209894

Operating Hours

Tuesday - Sunday: 11:30am to 10:30pm

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