Sous vide lamb ribs with spicy green miso dipping sauce
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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.
First published in 2017
Ingredients
Metric
Imperial
Sous vide lamb ribs
- 16 lamb ribs, cut from 2 lamb breasts
- 1 lime, juiced and zested
- 2 garlic cloves, roughly chopped
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 100ml of olive oil
- salt
- pepper
Miso dipping sauce
- 3 tbsp of white miso
- 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
- 50ml of sesame oil
- 50ml of water
- salt
- pepper
To garnish
- sesame seeds
- 1 spring onion, finely sliced
SAVE RECIPE
Method
1
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
2
The next day, preheat a water bath to 78°C
3
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
4
Meanwhile, make the spicy miso dipping sauce by blitzing all the ingredients in a blender. Pour into a bowl for dipping
5
About 30 minutes before you plan to serve the dish, preheat the oven to 220°C/gas mark 8
6
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
7
Arrange on a sharing platter and decorate with scattered sesame seeds and chopped spring onion
First published in 2017
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