Lamb rib, ‘labneh’, pickled salad

Name: Lamb rib, ‘labneh’, pickled salad
Ingredients: 1 whole rib with 8 small ribs – about 800 g; salt and pepper; 1 whole rib with 8 small ribs – about 800 g; 100 ml white balsamic pickling liquid; 5 small pickling onions; Maldon sea salt flakes; 8 cucamelons; 250 ml full cream thick yoghurt; salt and pepper; 1 lime – the zest; 4 g salt; 16 cucamelon flowers – to garnish; 120 ml beef jus – 15 per serving in a mini sauce jug; mint salt – for sprinkling over each lamb rib; lime zest; 120 ml beef jus – 15 per serving in a mini sauce jug; mint salt – for sprinkling over each lamb rib

Preparation info

Serves 8
starter portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

These make for great bites before a meal or any time really ... They are addictive.

Ingredients

Lamb ribs

1 whole rib with 8 small ribs – about 800 g
salt and pepper

Starter
Gluten-free
Sous vide

Method

Sous vide the seasoned lamb rib at 77°C for 8 hours. Remove from the sous vide and cut to separate into individual ribs. Or, simply put the seasoned lamb rib straight onto the coals and cook slowly so that the fat renders before it burns.