Cumin Lamb Ribs in Gravy with Grilled Celeriac
Lamb ribs, often underrated, are transformed by a flash of flame and hint of smoke from cooking over charcoal. These fatty little bites combine perfectly with cumin flavours and the sweetness of the gravy balances the earthy celeriac beautifully.
Ingredients
Serves 4
1.5kg lamb ribs
MARINADE
40g fresh ginger
4 cloves garlic
1 tbsp rapeseed oil
2 tsp ground cumin
1 tsp smoked paprika
½ tsp salt
CELERIAC
1 large celeriac peeled and cut in 3-4cm thick wedges
2 tbsp garlic oil
1 tsp salt
GRAVY
50g butter
2 medium onions, sliced into half moon
1½ tsp salt
½ tsp ground white pepper
½ tsp ground cinnamon
¼ tsp chilli flakes
2 tsp cumin seeds, toasted
2 tbsp sherry vinegar
1 lamb stock cube
400ml water
2 tbsp port or madeira (optional)
4 tbsp apricot (or other) jam
Method
1. In a pestle and mortar pound the ginger and garlic to a smooth paste. Add the remaining marinade ingredients and mix well.
2. Coat the lamb ribs in the marinade mix and place in a fridge for at least 4 hours or overnight if possible.
3. Mix the celeriac chunks with the garlic oil and sprinkle with salt and pepper.
4. Set the BBQ for two-zone cooking and lightly char the celeriac then move to indirect zone to cook through until fork tender.
5. Make the gravy by melting the butter and frying the onions until soft. Add the salt, white pepper, cinnamon, chilli flakes and toasted cumin seeds. Stir in the stock cube and add the vinegar, water, port (if using) and jam. Gently simmer until reduced to the desired consistency.
6. Sear the lamb ribs over the coals and move to the indirect zone to cook through.
7. On a plate, add the celeriac, top with lamb ribs and pour over the gravy. Can be served with seasonal greens.
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Method
1. In a pestle and mortar pound the ginger and garlic to a smooth paste. Add the remaining marinade ingredients and mix well.
2. Coat the lamb ribs in the marinade mix and place in a fridge for at least 4 hours or overnight if possible.
3. Mix the celeriac chunks with the garlic oil and sprinkle with salt and pepper.
4. Set the BBQ for two-zone cooking and lightly char the celeriac then move to indirect zone to cook through until fork tender.
5. Make the gravy by melting the butter and frying the onions until soft. Add the salt, white pepper, cinnamon, chilli flakes and toasted cumin seeds. Stir in the stock cube and add the vinegar, water, port (if using) and jam. Gently simmer until reduced to the desired consistency.
6. Sear the lamb ribs over the coals and move to the indirect zone to cook through.
7. On a plate, add the celeriac, top with lamb ribs and pour over the gravy. Can be served with seasonal greens.
