Lamb Ribs, Chinese Style, with Chilli and Spring Onion

Name: Lamb Ribs, Chinese Style, with Chilli and Spring Onion
Yield: Serves four
Cuisine: China
Ingredients: 75 ml (2½ fl oz) soy sauce; 100 ml (3½ fl oz) sherry or white wine; salt and black pepper; 2 red chillies, deseeded and finely chopped; 4 spring onions, finely sliced; 2 teaspoons five spice powder; 6 garlic cloves, peeled and thinly sliced; 3 shallots, peeled and thinly sliced; 2 hot green chillies, finely sliced; A walnut-sized piece of root ginger, peeled and thinly sliced; 100 ml (3½ fl oz) white wine vinegar; 1 large teaspoon shrimp paste (if available); 1 tablespoon palm or brown sugar; 2 small breasts of lamb, weighing at least 800 g (1 lb 12 oz) each

Preparation info

Serves
four

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Not exactly a polite dinner party dish, but one to be eaten with the fingers among family and friends.

Ingredients

2 small breasts of lamb, weighing at least 800 g (1 lb 12 oz)

Asia
Europe
China
United Kingdom
Dinner
Spring
Spicy
May
England

Method

Preheat the oven to 200°C (425°F, Gas Mark 7).

Trim a bit of the (very fatty) meat from the thin end of the lamb breast to square it up a little, then cut down all along the bottom to remove the connecting cartilage so that the ribs can be separated later when cooked. Season wi