Sticky lamb ribs in prune BBQ sauce
Remember how last week I mentioned that at the Scotch Kitchen we’re on a mission to spread the blog love? Well – drumroll please… I’m very excited to introduce a brand new sparkly feature in my humble little blog.
Twice a month we’ll be featuring a very special recipe, created for us by some of our favourite foodie bloggers. Of course all recipes will be based on Scotch Beef and Lamb. I know what you’re thinking – when you have great quality meat you can’t really go wrong. But the real magic is in how creative you can get, and I’m very excited to see what fellow foodies will come up with.
Speaking of magic, our very first featured recipe is as inspiring as they come: sticky lamb ribs in a prune BBQ sauce with a mint gremolata (oh my, how good does that gremolata sound?!).
The recipe comes courtesy of Rebecca, and her blog Figs & Pigs. Rebecca runs this blog together with her foodie boyfriend Jamie and if that’s not adorable enough, they also have an equally adorable cat, Diego (who I can only assume regularly feasts on some of the tastiest leftovers around!).
Her recipes are a delight to read (and even more so to eat!). You can sense just how naturally creative this girl is with food, adding her own personal touch to lift any dish. So without further introduction, here’s what Rebecca created when we asked her to come up with her dream Scotch Beef or Lamb recipe.
Sticky lamb ribs in prune BBQ sauce with a mint gremolata
Prep time 20 mins, plus 6 hours to marinate or leave overnight
Cook time: 2 Hours
2 racks of Scotch Lamb ribs (ask for lamb breast with the bone still in)
For the lamb rub
2 tbsps fennel seeds
1 tbsp paprika
1 tbsp garlic powder
2 tbsps fresh thyme leaves
1/2 tsp salt
1 tbsp muscovado sugar
1 tbsp balsamic vinegar
For the prune BBQ sauce
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black peppercorns
1 tbsp vegetable oil
1 garlic clove minced
75ml apple juice
1 tbsp cider vinegar
230g pitted prunes
1 heaped tbsp muscovado sugar
1 tbsp tomato ketchup
1 tbsp American-style mustard such as French’s
4 drops hot sauce such as Franks or Tabasco
Pinch of salt
For the mint gremolata
2 heaped tbsps chopped fresh mint
Zest of 1 lemon
1 clove of garlic, finely minced
1. To prepare the lamb, cut off the tough layer of skin and fat, and remove the flap that runs along the underside. Neaten off the rack into a rectangular shape – or, to make things easier, you could ask your butcher to do this for you.
2. Now make your lamb rub. In a dry frying pan toast the fennel seeds until they are just starting to pop and you can smell them. Grind the toasted seeds in a mortar to form a coarse powder. In a bowl add the fennel and the rest of your dry rub ingredients, and combine well. Now add the balsamic vinegar and mix – this will help the rub stick to the lamb.
3. Now place the lamb in a large bowl and massage in the spice rub all over the lamb. Cover with cling film and leave in the fridge for at least 6 hours, or overnight.
4. After the lamb has marinated take it out of the fridge and preheat the oven to 150°C/130°C fan. Place the lamb ribs bone side down on a roasting rack, cover with foil and cook for 1 hour 30 mins.
5. Whilst the lamb’s cooking, make the BBQ sauce and the gremolata. To make the prune BBQ sauce, in a dry pan toast the fennel, cumin, peppercorns and coriander seeds, and then grind into a powder. Blitz the prunes into a paste in a blender. In a saucepan, on a low heat, add the veg oil and cook the garlic and the spice mix until the garlic is soft.
6. Now add the apple juice and cider vinegar and reduce, add the prunes and all the other BBQ sauce ingredients, mix well and simmer for 5 mins. Pass the sauce through a sieve and set aside until needed.
7. To make the gremolata add the mint, minced garlic and lemon zest in a bowl and combine well.
8. After an hour and a half take the lamb out of the oven and leave to cool slightly. Then brush with the BBQ sauce generously all over. Turn the oven up slightly to 190°C/130°C fan and cook for 30 mins, adding some more of the BBQ sauce halfway through cooking.
9. Take the ribs out of the oven, and when cool enough to handle, cut into individual ribs with a sharp knife.
Serve them with corn on the cob and a red cabbage and beetroot coleslaw and prepare to get sticky and messy. It’s worth it though!
Seeing as the weather has been so wild lately (votes now open for ‘Hurricane Name of the Week’), I think I’ll be having a chilled weekend in with my other half, cooking Rebecca’s recipe. If you do too, let me know how you get on in the comments below.