Ok so this one will take you a while. You need about 4 hours to make this dish. Its definitely a Sunday lunch or Saturday evening dinner. But it is totally worth it. The slow braise ensures tender, fall off the bone meat that is sticky and lick your fingers good and the flavours are beautifully balanced and just gorgeous! Its a goodie!
Enjoy!
Braise:
1/3kg thick lamb rib chops (stewing chops)
4 garlic cloves, crushed
4cm knob ginger, sliced
1 onion, roughly chopped
¼ cup (60ml) brown sugar
1 stick cinnamon
4 star anise
4 cloves
2 tsp (10ml) each fennel and cumin seeds
2 cups (500ml) Chinese rice wine or dry sherry
½ cup (125ml) soy sauce
Glaze:
¼ cup (60ml) oyster sauce
¼ cup (60ml) hoisin sauce
For serving:
Spring onions, sliced
2 long red chillies, sliced
Fresh coriander
Steamed white rice
- Preheat oven to 180 C.
- Place lamb and all the braise ingredients in a roasting pan and add just enough water to cover, if necessary.
- Cover with foil and braise for 2 – 3 hours or until tender.
- Remove meat from liquid and place in a roasting pan. Increase oven temperature to 220 C and roast meat until browned and sticky, about 10 minutes.
- Mix the oyster and hoisin sauces together and brush over meat.
- Cook lamb chops for a further 5 minutes.
- Serve ribs scattered with spring onions, chilli and coriander with sticky rice on the side.
Serves 4
Recipe and photo from the Fresh Living Magazine.
