Tender lamb ribs braise slowly then crisp up beautifully in hot oil. The meat stays juicy inside with a satisfying crunch outside. Cool cucumber, mangetout and sesame salad balances the richness. Fresh lime and spring onions add sharp contrast. Simple Asian flavours make this a fresh spring dinner.
By Matt Tebbutt
From Saturday Kitchen Recipes
The crispy lamb ribs recipe scores D. Deep-fried lamb with soy glaze makes it rich.
Per serving: 650 kcal, 45g fat (12g saturated), 15g carbs (8g sugars), 3g fibre, 35g protein, 2.5g salt.
Equipment
- Knife →
- Casserole dish
- Bowl →
- Thermometer
- Wok
- Pestle and mortar
- Jug
- Tongs
- Slotted spoon
Ingredients
For the crispy lamb ribs
- 1kg/2lb 4oz rack lamb ribs
- 150ml/5fl oz dark soy sauce
- 1 onion, cut in half
- 2cm/¾in piece fresh root ginger, peeled and sliced
- 1 head garlic, cut in half
- 2 star anise
- 1 tbsp coriander seeds
- oil, for deep frying
For the spice mix
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 3 tsp Sichuan peppercorns
- 8 dried chillies, broken into pieces
- 1 tsp sea salt
- 1 tbsp light soy sauce
- 1 tsp soft light brown sugar
- 1 tbsp black vinegar
For the dressing
- 50ml/2fl oz soy sauce
- 2 tbsp sesame oil
- 50ml/2fl oz apple cider vinegar
- 50ml/2fl oz extra virgin olive oil
- 1 tbsp sugar, or to taste
For the cucumber and sesame salad
- 1 cucumber, seeds removed and sliced
- 200g/7oz mangetout, julienned
- 50g/1¾oz enoki mushrooms, trimmed
- 1 red chilli, sliced
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds, toasted
- 5 sheets nori seaweed, toasted and crumbled
To garnish
- 2 tbsp fresh coriander leaves, left whole or chopped
- 3 spring onions, sliced
- 1 lime, cut into wedges
Customise
- Swap lamb ribs for pork belly strips – same crispy results.
- Use green beans instead of mangetout in the cucumber sesame salad.
- Rice vinegar works fine if you can’t find black vinegar.
Method
Braise the lamb ribs (50-60 mins + chilling time – do this ahead)
- Cut the rack in half in your casserole dish to fit. Add the 1kg lamb ribs, 150ml dark soy sauce, halved onion, sliced ginger, halved garlic head, star anise and coriander seeds. Cover with cold water.
- Bring to the boil then simmer gently for 50-60 minutes until tender but not falling apart. Test with a skewer. Cool completely in the stock – overnight in fridge works best.
- Drain and chill the ribs. Keep the cooking liquor for soup. When firm, cut into individual rib pieces ready for frying.
Make the spice mix while lamb chills (5 mins)
- Pound the spices in a pestle and mortar – 1 tsp coriander seeds, 1 tsp fennel seeds, 3 tsp Sichuan peppercorns, 8 broken dried chillies and 1 tsp sea salt. Set aside.
Crisp and glaze (15 mins – overlap with salad prep)
- Heat oil in wok until very hot (180°C if using thermometer). Fry the chilled ribs in batches until golden and crispy all over – about 4-5 minutes each batch. Drain on kitchen paper.
- Toss with spices in the wok. Discard most oil first (cool it safely). Add the ground spice mix, 1 tbsp light soy, 1 tsp brown sugar and 1 tbsp black vinegar. Toss 1-2 minutes until glazed.
Quick salad assembly (5 mins – while ribs fry)
- Whisk the dressing in a jug – 50ml soy sauce, 2 tbsp sesame oil, 50ml cider vinegar, 50ml olive oil and 1 tbsp sugar. Taste and adjust sugar if needed.
- Mix the salad – cucumber slices (seeds removed), julienned mangetout, trimmed enoki mushrooms. Toss with dressing, then scatter with sliced red chilli, black and white sesame seeds, and crumbled toasted nori.
Plate up
- Serve together – pile crispy lamb ribs next to cucumber and sesame salad. Scatter with fresh coriander, sliced spring onions and lime wedges. Squeeze lime over as you eat.
Suggested Wine Pairing
Wines under £12.50 from UK supermarkets that match crispy lamb ribs with cucumber sesame salad. Soy glaze and Sichuan spice need acidity and fruit to balance the rich crispy lamb ribs. Keywords like cucumber sesame salad and crispy lamb ribs help find perfect matches.
- Morrisons The Best Chilean Merlot (£8.50) – Plum and cherry cut the soy glaze on crispy lamb ribs. Soft tannins handle lamb fat. Spice notes match Sichuan peppercorns.
- Tesco Finest Australian Shiraz (£11) – Peppery blackberry echoes fennel and Sichuan in crispy lamb ribs recipe. Acidity refreshes between rich bites and cucumber sesame salad.
- Asda Extra Special Argentinian Malbec (£9.75) – Smoky dark fruit stands up to fried lamb ribs. Floral lift matches cucumber sesame salad freshness perfectly.
The Nutri-Score has been automatically calculated from the ingredients in this crispy lamb ribs recipe and is only a guide.
Fry in small batches. Overcrowding drops oil temperature and makes soggy ribs instead of crispy lamb ribs. The cucumber sesame salad can sit dressed for 10 minutes – flavours meld nicely.