serves
2
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Pepperberries
Watch the full episode here
PG
Watch the full episode here
PG
Ingredients
- 6 individual lamb flaps, bone-in (see Note)
- 2 tsp ground lemon myrtle
- 2 tsp ground pepperberry
- finely grated zest of 1 lemon
- 1 tsp dried finger lime pearls
- 1 tsp sea salt flakes
- 2 tbsp extra virgin olive oil
Pickle
- 2 tomatoes, cut into wedges
- 1 small Lebanese cucumber, cut into half-moons
- 1 red onion, thinly sliced into rings
- ¼ cup (60 ml) white vinegar
- 1 tsp caster sugar
- sea salt and ground pepperberry, to taste
Instructions
- Place the ground lemon myrtle, pepperberry, lemon zest, dried finger lime pearls and sea salt flakes in a mortar and pestle and grind to a fine powder. Sprinkle the lemon myrtle mixture over the lamb ribs.
- Heat the extra virgin olive oil in a large frying pan and cook the lamb for 10 minutes, turning occasionally, until cooked to your liking.
- While the lamb is cooking, in a medium bowl, combine the tomato, cucumber, onion, vinegar and sugar and toss well to combine. Season with a pinch of salt and ground pepperberry, to taste.
- Serve the lamb ribs with the tomato and cucumber pickle.
• Note
Lamb flaps (also known as lamb ribs or belly) come from the chest area and can be sourced from your local butcher. Small, vine-ripened tomatoes are the best choice for the pickle.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pepperberries
