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Tamarind and ginger glazed lamb ribs - cheap and very tasty by Chef Paula McIntyre MBE

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Love Lamb Week - tamarind and ginger glazed lamb ribs - cheap and very tasty
2 racks lamb ribs
2 tablespoons tamarind ( or substitute brown sauce)
2 tablespoons honey
35ml soy sauce
2 teaspoons finely grated ginger
1 tablespoon Broighter Gold rapeseed oil
Chilli, coriander and peanuts to garnish
Cut the rack into ribs and steam for an hour. Boil the tamarind, honey, soy and ginger in a saucepan until syrupy. Heat oil in a large frying pan. Add the ribs and cook until sealed. Add tamarind mixture and cook to glaze. Garnish with chopped peanuts, finely shredded chilli and coriander

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