The West

Lupin crumbed lamb rib with chilli soy caramel
Picture: Robert Duncan

Serves: 2-3

1 cup caster sugar

1 cup water

1 chilli, finely sliced

3 star anise

25ml fish sauce

50ml soy sauce

1kg lamb ribs, cut into single pins

1 litre chicken stock

1 bunch thyme

Crumb station

3/4 cup flour

2 eggs

1/2 cup milk

1 cup lupin crumb

To make the chilli soy caramel, place the sugar and water in a small pot and boil - continue this process until the syrup just starts to turn into a golden colour. Add chilli, star anise, fish sauce and soy sauce, and continue to simmer for 15 minutes. Then in a hot pan, seal off all lamb ribs to a nice brown colour. In an oven tray, bring chicken stock to the boil with the thyme. Place ribs in the liquid, cover with baking paper and foil and cook in oven preheated to 200C for 45-60 minutes or until tender. Take ribs out of liquid and set aside to cool. Set up your crumb station (one bowl flour, one bowl of two whisked eggs, one bowl milk, one bowl lupin crumb). Dip ribs in each, in that order. Deep-fry at 170C for 1-2 minutes, or until golden. Serve with chilli soy caramel.

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