“I came across some crisp-fried lamb ribs in Chinatown in Queens once, when I was eating my way through New York City. The dish was served as a whole piece of fatty ribs and belly, crispy on the outside and absolutely smothered by a pile of toasted sesame and cumin seeds that I thought would be overpowering, but which actually cut through the meat perfectly,” remembers chef Analiese Gregory.
“Later, when I was in Morocco, where spices, date syrup and lamb were some of the readily available ingredients in the medina where I would shop every day, I created this version.”
How Wild Things Are: Cooking, Fishing And Hunting At The Bottom Of The World by Analiese Gregory, photography by Adam Gibson, is published by Hardie Grant.
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