Chef Mike Van de Elzen talks with Kerre McIvor about his recipe for dry lamb ribs.

LISTEN TO MIKE VAN DE ELZEN TALK WITH KERRE MCIVOR ABOVE

 

Mikes dry rub lamb ribs! w super quick honey chili(serves 6)

Prep time: 20 minutes

Cooking time: 40 minutes

2 kg lamb rack

5 star anise

1 tbsp salt

5 bay leaves

1 tbsp peppercorns

 

2 tbsp Dijon mustard

5 tbsp mikes house rub

 

Preheat oven to 190c. place first 5 ingredients in a large pot and bring up to the boil, reduce the heat and simmer for 20 minutes. Drain well and turn bone out onto a tray.

Cut ribs into individual ribs, rub with Dijon mustard and sprinkle dry rub over.

Roast for 30 minutes

 

Mike’s House Rub

Prep time: 2 mins

1 tbsp each mustard, cumin, coriander seeds, toasted and crushed

1 tbsp mustard powder

1 tbsp garlic powder

2 tbsp sea salt

½ tbsp cracked pepper

1 tbsp smoked paprika

1 tbsp dried mixed herbs

1 tbsp brown sugar

½ tsp cayenne pepper

 

Mix all ingredients together. Store in airtight container.

 

Quick sweet chill sauce

Prep time: 2 minutes

1 red chili, deseeded and chopped

1 cup tomato juice

3 Tbsp cider vinegar

1 Tbspn honey

¼ tsp ground allspice

pinch salt

 

Place all the ingredients in a blender and blend until smooth