Fusion cooking is something I don't get instantly. The classic European style food with strong deep often subtle flavours, longer cooking times and traditional techniques as opposed to the often quick and intense flavoured ingredients, woks and unusual ovens (tandoor etc.).
The more I experiment though it is becoming a little clearer. This recipe I've used a great seldom used cut of lamb, the ribs and tossed them in a strong but simple spice mix.
Adjust the chilli and pepper amounts to your desired heat levels. The hot oven is needed to render the fat and add the crunch. They can be served as a finger food or a meal like I've done here with Jasmine Rice
and Steamed Broccolini
without the balsamic.
: 5 minutes
: 30 minutes
: 20 servings
20 lamb ribs (approx. 1kg)
1 1/2 tsp sea salt
1 1/2 tsp black or mixed peppercorns
1 1/2 tsp 5 spice
1 tsp coriander seeds
1 tsp garlic granules
1/2 tsp chilli flakes
Steamed Broccolini without the balsamic
#Hot and spicy
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