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It's been found that Aussies spend at least one day a week creating a lamb roast meal. Meat & Livestock Australia have launched a group of recipes reflecting our love affair with lamb.
In a food processor, roughly chop garlic, eschallots and ginger
In a big stock pot, on medium heat, saute the garlic, ginger and eschallots until golden coloured
Deglaze with Chinese cooking wine, bring to a rapid boil and continue boiling until alcohol is evaporated - about 3 minutes or so. Add water, dark and light soy sauce, rock sugar and salt to taste.
Put liquorice, cassia, star anise, cloves and Chinese cardamom in cheese cloth, tie with butcher's twine, then add the spice sachet to the masterstock.
Add the roughly chopped bunch of green shallots. Bring to boil, then turn down to a simmer for at least half an hour to let the flavours infuse.
Trim lamb ribs of cartilage and excess fat. Add to masterstock, bring to a boil, then simmer until the meat almost falls away from the bone — about 2 – 3 hours.
When the ribs are cooked, lift out and place on wire racks until completely cooled. When the ribs are cold and manageable, use a knife and cut along the ribs to separate.
Sweet And Sour Sauce:
Melt sugar in a large pot with a touch of water and caramelize the sugar until it reaches a light tan colour — around 170°C.
Once the sugar caramelizes, deglaze the pot with Chinkiang vinegar, soy paste, and fish sauce.
Add chilli, garlic, ginger, lemongrass and cumin. Bring to boil, set aside. Pick the leaves of mint, coriander, and Vietnamese mint.
Deep-fry the ribs in a deep-fryer, 175°C, until crispy.
Coat the ribs in liberal amounts of sweet and sour sauce, then toss with mint, coriander, and Vietnamese mint.
Serve with lime wedges
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