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 Lamb Ribs with Chilli Jam
This is dude food with a very Italian twist. These ribs are delicious and the chili jam adds not only spice but this lovely sweetness that cuts through the richness of the meat itself. Make extra because these go quick!
Servings
Ingredients
  • 2 kg Union Station lamb ribs
  • Salt and cracked black pepper
  • cup olive oil
  • 1 large onion roughly chopped
  • 2 Sticks celery roughly chopped
  • 2 cloves garlic
  • 1 large carrot roughly chopped
  • 3 bay leaves
  • 1 tbsp chopped sage
  • 1 tbsp chopped rosemary
  • Cottonseed or vegetable oil for deep frying
Crumb
  • 5 eggs
  • 300 ml milk
  • 200 g plain flour
  • 500 g panko breadcrumbs
Chilli Jam
  • 1 kg red capsicums, deseeded and finely chopped
  • 300 g long red chillies, finely chopped
  • 300 g caster sugar
  • 200 g tinned tomatoes, blended 150 ml water
  • 300 ml white vinegar
Servings
Ingredients
  • 2 kg Union Station lamb ribs
  • Salt and cracked black pepper
  • cup olive oil
  • 1 large onion roughly chopped
  • 2 Sticks celery roughly chopped
  • 2 cloves garlic
  • 1 large carrot roughly chopped
  • 3 bay leaves
  • 1 tbsp chopped sage
  • 1 tbsp chopped rosemary
  • Cottonseed or vegetable oil for deep frying
Crumb
  • 5 eggs
  • 300 ml milk
  • 200 g plain flour
  • 500 g panko breadcrumbs
Chilli Jam
  • 1 kg red capsicums, deseeded and finely chopped
  • 300 g long red chillies, finely chopped
  • 300 g caster sugar
  • 200 g tinned tomatoes, blended 150 ml water
  • 300 ml white vinegar
Instructions
  1. Preheat the oven to 180°C (fan-forced).
  2. Season the lamb ribs well with salt and pepper, then place into a large deep roasting tin. Toss with the oil. Ensure the bone is face down. Bake for about 30 minutes or until golden brown.
  3. Add the onion, carrot, celery, garlic, herbs and white wine to the tin with the ribs. Add enough water to just cover the ribs, then cover with a lid or foil and roast for about 3 hours or until the meat is tender and starting to fall off the bone. Remove the ribs from the liquid and set aside to cool. Cut the ribs between the bones to separate them.
  4. To crumb the ribs, beat the eggs with a whisk in a bowl and then add the milk and mix well. Put the flour and crumbs into 2 separate bowls. One at a time, dust the ribs with flour, shaking off any excess. Coat the ribs with the egg wash and then with the breadcrumbs. Place on a tray and refrigerate until you are ready to fry.
  5. Pour the oil into a deep fryer or large heavy-based saucepan until two-thirds full and heat to 180°C.
  6. Working in batches, carefully place the ribs in the oil and cook until golden brown. Remove from the oil with a slotted spoon and drain on paper towel. Serve immediately with chilli jam.
Chilli Jam – Makes about 4 cups (1 litre):
  1. Combine the capsicum, chilli, sugar, tomatoes and water in a large heavy-based saucepan over low heat. Cook slowly for about 1 hour until thick and jam-like, stirring every 5 minutes to ensure it does not stick to the bottom of the pan.
  2. Add the vinegar and cook for a further 10 minutes. Allow to cool before transferring to sterilised jars (see note) or airtight containers. Seal and store in the fridge for up to 4 weeks.
Recipe Notes

Note: To sterilise jars, wash the jars and lids in hot soapy water and rinse well. Fill the clean jars and seal tightly with lid. Steam in the oven for 40 minutes to seal the jars.