Pho Spiced Lamb Ribs - Chef Recipe by Tyson Murr

Ingredients

2 racks lamb ribs

Herb yoghurt:

200 g coconut yoghurt
20 g Vietnamese mint, finely sliced
20 g mint, finely sliced
20 g dill, finely sliced
20 g coriander, finely sliced
20 g green chilli, finely diced

Spice rub:

10 g green cardamom
20 g cinnamon
15 g coriander, seed
25 g star anise
5 g clove
5 g ginger, ground
10 g onion powder
75 g salt
75 g sugar

Method

For the herb yoghurt, mix all ingredients together in a bowl. Reserve.

For the spice rub, toast all whole spices – cardamom, cinnamon, coriander, star anise, clove, in a dry pan until fragrant.

Grind spices and mix in ground ginger, onion powder, salt and sugar.

Score the membrane side of the ribs in a cross.

Generously coat all sides of the ribs with spice rub then rest in the fridge for 1 hour minimum.

Vacuum seal ribs in bag and sous vide for 6 hours at 78 C.

Remove rack from the bag and portion into individual ribs.

In a hot pan sear all sides of the rib and serve with yoghurt.

Tip:

We make our own ginger and onion powder in house, but store-bought will work just fine.

If you don't have a sous vide, the ribs can be wrapped in foil and roasted at 150 C for 3 hours then a further 30 minutes at 200 C unwrapped.

Recipe provided by The Balfour Kitchen