Sous Vide Lamb Ribs with Spicy Green Miso Dipping Sauce
This sous vide lamb ribs recipe is perfect for parties and get-togethers. Beautifully tender from sous vide slow cooking and infused with cumin, paprika and garlic, these tiny bites pack a real punch, as does the vibrant, tangy miso dipping sauce they are served with. Recipe courtesy of Food Urchin from Great British Chefs.
⏱️ Prep: 30 min🍳 Cook: 6 min
Ingredients
| 16 | lamb ribs, cut from 2 lamb breasts (for the sous vide lamb ribs) | |
| 1 | lime, juiced and zested | |
| 2 | garlic cloves, roughly chopped | |
| 2 tsp | 10 ml | ground cumin |
| 2 tsp | 10 ml | smoked paprika |
| 100 ml | olive oil | |
| — | salt | |
| — | pepper | |
| 3 tbsp | 45 ml | white miso (for the miso dipping sauce) |
| 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 | |
| 50 ml | sesame oil | |
| 50 ml | water | |
| — | salt |
Instructions
COOK TIME: 6 HOURS | PREP TIME: 30 MINUTES | DIFFICULTY: EASY | SERVES: 4
- 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.