• 1.2kg lamb ribs
  • 1 tbsp vegetable oil
  • 3cm piece fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 1/2 cup (125ml) tamarind concentrate
  • Zest and juice of 1 lime
  • 2 tbsp brown sugar
  • 1 tbsp fish sauce
  • 1 tsp Sriracha sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp caster sugar
  • 2 Lebanese cucumber, peeled into ribbons
  • Microwave coconut rice, lime wedges, to serve


Step 1

Preheat oven to 200°C (180° fan-forced). Line a large baking tray with baking paper.

Step 2

Heat a lightly oiled chargrill pan or barbecue over medium-high heat. Cook lamb for 4 to 5 minutes on each side or until lightly charred. Place on prepared tray.

Step 3

Meanwhile, place oil, ginger, garlic, tamarind, lime zest and juice, brown sugar, fish sauce and Sriracha into a medium saucepan and heat over medium heat for 4 to 5 minutes or until sugar dissolves and sauce slightly thickens.

Step 4

Brush lamb with marinade, reserving any leftover in a bowl and cook in oven for 45 to 50 minutes, basting occasionally, or until tender. Cover loosely with foil to rest for 10 minutes.

Step 5

In a medium bowl place vinegar and caster sugar and stir to combine. Add cucumber, toss to coat and set aside to pickle for 5 minutes.

Step 6

Serve lamb with cucumber pickle, coconut rice and lime wedges.