Amount Per Serving
Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.
There are two parts to this professional level dish
- 2 lamb bellies with the rib bones still attached ask your butcher for these
- salt to season
For the glaze:
- 100 ml soya sauce
- 100 ml white wine vinegar
- big sprig of fresh mint
- 100 g brown sugar
For the loin:
- 1 lamb loin with the fat still attached
- 1 white skin onion peeled down to the nice centre piece
- bunch of fresh mint
- 500 ml Mint kombucha
- 3 g agar jelly (available in large supermarkets)
- Glaze from rib recipe (see instructions)
For the lamb rib:
Lightly season both sides of the lamb bellies.
Vacuum tightly in a bag and cook at 68°C in a water bath for 24 hours or until bones can be removed easily. Take out of bath and press in the fridge for 24 hours.
Portion the belly into individual ribs and trim to expose the bone on one side so it can be picked up and eaten.
Cook the individual ribs in a pan on all sides until golden brown and crispy, and pop into a hot BBQ to finish.
Brush on the glaze until nice and sticky and finish with fresh chopped mint.
For the loin:
Score the fat on the lamb and season with salt. In a pan, cook slowly on the fat side for about five minutes on a medium heat. Flip onto the meat side and add a knob of butter and leave to rest until cooked to medium.
Put 250ml of mint kombucha into a pan. Add 3g of agar and bring to the boil. Leave to set in the fridge. Blend once set hard with the remaining mint kombucha and pass.
To finish the dish, take four slices of lamb and brush with the glaze from the ribs. Very thinly slice the onion (with a mandolin) over the top of the lamb. Spoon over the kombucha agar mixture and chop over some fresh mint.
Calories: 503kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1407mg | Potassium: 136mg | Fiber: 1g | Sugar: 26g | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg