Cooked - Sous Vide Lamb Ribs With Spicy Green Miso Dipping Sauce

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Sous Vide Lamb Ribs With Spicy Green Miso Dipping Sauce

4.0

16 lamb ribs, cut from 2 lamb breasts

1 lime, juiced and zested

2 garlic cloves, roughly chopped

2 tsp ground cumin

2 tsp smoked paprika

100ml of olive oil

Salt

Pepper

3 tbsp of white miso

1 lime, juiced and zested

1 garlic clove, finely chopped

1 jalapeño, roughly chopped (the seeds can be taken out if you prefer less heat)

1 bunch of coriander, small, roughly chopped

50ml of sesame oil

50ml of water

Salt

Pepper

Sesame seeds

1 spring onion, finely sliced

To begin, blend together all the marinade ingredients and season generously. Place the lamb ribs in 2 vacuum bags and divide the marinade between them. Seal with a bar sealer and leave overnight in the fridge.
The next day, preheat a water bath to 78°C.
Remove the lamb from the fridge, allow to come up to room temperature then add to the water bath. Leave to cook for 6 hours.
Meanwhile, make the spicy miso dipping sauce by blitzing all the ingredients in a blender. Pour into a bowl for dipping.
About 30 minutes before you plan to serve the dish, preheat the oven to 220°C/gas mark 8.
When the lamb ribs are ready, remove from the bags and spread out on a roasting tray, pouring any juices from the bags over the top. Cook in the hot oven for 5 minutes, or until they begin to crisp.
Arrange on a sharing platter and decorate with scattered sesame seeds and chopped spring onion.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Ribs

CuisineAsian Fusion

Occasions🍗Barbecue🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 3h

Created 25 weeks ago

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