Lamb ribs that will make you look like a kitchen genius (but are quicker to cook that your average take out delivery).
Ingredients:
1kg lamb ribs
2tsp cumin, ground
1tsp paprika, ground
1tsp garlic powder
1tsp onion powder
10g stevia
100g olive oil
250g grapeseed oil
50g chilli flakes, dried
5g sichuan peppers, dried
10g dried garlic
1 large leek
250g grapeseed oil
1kg greek yoghurt or 500g store bought labneh
3-5 cloves confit garlic (from 2-3 garlic heads)
Directions:
To prepare the labneh, place a sieve over a deep bowl and line with a piece of muslin or cheesecloth approximately 50cm square. You’ll need the bowl to be deep enough to allow the whey to drain out of the yoghurt. Place Greek yoghurt into the cloth, tie corners loosely together and wrap up to cover. Place into the refrigerator for 12 hours or overnight, reserve whey for another recipe, use labneh as desired.
To prepare the confit garlic, slice roots of garlic heads, keeping as much flesh intact as possible.
In a small to medium saucepan or a baking dish, submerge all ingredients in the olive oil. On the stovetop you want to maintain the gentlest of simmers, no bubbles. Alternatively, in the oven the temperature can be between 70-90°C. Cooking will require at least one hour but can be cooked for up to three hours if on very low.
Allow confit ingredients to cool, and then place all in an airtight jar and use as you wish from the fridge for up to two months.
Preheat fan-forced oven to 200c.
In a roasting tray, throughly combine all marinade ingredients. Add ribs and toss through the marinade.
Roast for 10 minutes before turning and return to oven and roast for a further 15 minutes or until some char is present.
Cut the white and pale green part of the leek off the stem and cut remaining part into equal lengths of approximately 10cm, wash and dry thoroughly. Thinly slice the lengths into 1mm wide strips .
Heat oil in a small saucepan to a medium high heat. Fry leeks in batches until crispy, remove and drain well. Will further crisp on drying, set aside until required.
Add oil, dried chilli, peppers, garlic and salt (if desired) to a small pot and stir. Heat to medium-low heat and stir often for about 5 minutes.
Do not allow the oil to smoke, this could burn the chilies, making them bitter and ruin the flavour of the oil.
After 5 minutes, remove from heat and cool. Pour into an airtight jar and refridgerate for use within a month.
Place a generous pool of labneh on a platter, cover with ribs, drizzle over the oil and scatter leeks.
