Lamb Ribs with Shiso

Name: Lamb Ribs with Shiso
Yield: Serves 4 as one of 4-5 robata dishes
Cuisine: Japanese
Ingredients: 3 tbsp olive oil; 3 tbsp soy sauce; 3 tbsp honey; salt and freshly ground black pepper; 10 x 10 cm (4 x 4 in.) piece of konbu; Sake-Mirin Spray; salt and freshly ground black pepper; handful of mint leaves, chopped; olive oil; 2 tbsp potato flour; 10 shiso leaves, chopped; 2 cans of ginger ale/beer; 2 cans of ginger ale/beer; 3 cloves of garlic, peeled and finely chopped; 2 x 2 cm (¾ x ¾ in.) piece of fresh ginger, peeled and finely chopped; 1.5 litres (6 cups) boiling water; 1 small onion, peeled and grated; 6 dried shiitake mushrooms; 2 tbsp liquid kombu dashi; 2 tbsp caster (superfine) sugar; 2 tbsp soy sauce; 2 tbsp mirin; 2-3 lamb ribs

Preparation info

Serves
4
as one of 4-5 robata dishes

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

A carnivore’s feast, these will stimulate your inner cave(wo)man as you embark on a serious session of messy eating. The rib cage of a lamb is smaller than that of a pig, and so the rack comes curved with differing sizes of rib. To ensure even cooking across all shapes and sizes, these are sealed, poached and marinated before being grilled on the robata.

Ingredients

Asia
Japan
Starter

Ingredients

Method