Air fryer lamb ribs
Perfectly sticky lamb ribs appetiser
Serves
4
Prep Time
20 mins
Cook Time
2 hrs
This sticky lamb rib recipe is perfect for entertaining a crowd and guaranteed to get your guests asking for more. While the ribs can be finished off in a deep fryer, on the BBQ, or in a pan – we think that this Air Fryer method keeps things simple without having to sacrifice on taste.
The smoked paprika coating adds great colour and flavour to the ribs – which are delicious, whether they’re eaten with your fingers or with a fork.
They can be served as a starter or for dinner, just adjust the serving size accordingly.
The lamb should be brined the day before cooking. Doing so provides a greater depth of flavour and gives them a lovely tender texture once they are cooked. It also allows you to keep the lamb ribs for longer. Once the ribs are brined, you can then braise them and store in the fridge for 3–4 days.
This sticky and succulent lamb rib recipe is perfect for entertaining a crowd and guaranteed to get your guests asking for more. Smoked paprika coating adds great colour and flavour to the ribs – which are delicious, whether they’re eaten with your fingers or with a fork.
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ShareIngredients
2 racks Quality Mark lamb ribs
3 tsp Sichuan peppercorns
1 Tbsp coriander seeds
2 Tbsp flaky salt
1 Tbsp chilli powder
2 tsp ground ginger
2 tsp onion powder
2 tsp garlic powder
2 Tbsp caster sugar
1 ½ Tbsp La Chinata smoked paprika bittersweeti
1 Lebanese cucumber
sliced into thin, matchstick sized, strips1 pear
thinly sliced2 Tbsp fresh dill
chopped2 Tbsp fresh mint
choppedpinch kosher salt
drizzle Pons wild fennel oil
or any herbed oilpumpkin seeds
toasted
200 ml white balsamic vinegari
150g caster sugar
pinch dried fennel
or fennel pollen2 limes
zest5g kosher salt
1 ½ Tbsp black peppercorns
1 ½ Tbsp coriander seeds
2 tsp fennel seeds
2 tsp cumin seeds
275g brown sugar
170g sea salt
flaky1 Tbsp Himalayan pink salt
6 garlic cloves
smashed or slicedsprigs fresh thyme
4 bay leaves
fresh2 sprigs fresh rosemary
1 ½ Tbsp La Chinata smoked paprika bittersweet
1 tsp cayenne powder
4L water
cold
Method
Using a fry pan, dry roast the black peppercorns, coriander seeds, fennel seeds and cumin seeds over a medium heat for 2–3 minutes.
Place the spices in the Air Fryer until the spices become fragrant (this will take about 4–5 minutes).
Remove the spices from the Air Fryer and add to a large pot along with 1 litre of water, the brown sugar, flaky sea salt and pink Himalayan salt.
Bring the brine mixture to the boil whisking to dissolve the salt and sugar. Once they are dissolved add the remaining ingredients.
Remove from the heat and add the remaining 3 litres of cold water and allow to cool to room temperature.
Place the lamb ribs in a plastic container (do not use a metal container), cover with the brine and marinate in the fridge for 24 hours.
Remove from the brine and either cook the ribs using the braising method.
Set the Air Fyer to low/120°C.
Place the lamb ribs in a prepared dish with the rib bones facing up. Add enough water into the dish to just cover the ribs and place tinfoil over the container.
Cook for 2 hours until the ribs are tender and cooked through.
Remove the ribs from the braising liquid and place on a flat tray. Place a layer of baking paper over the ribs with another tray on top and a heavy weight to press the ribs. Pressing the ribs allows them to keep an even shape which helps when trimming the ribs into even portions for Air Frying.
Place in the refrigerator until cooled then remove the pressed lamb ribs from the fridge and cut into individual rib portions.
For the seasoning, toast the Sichuan peppercorns and coriander seeds in a dry fry pan over medium heat until fragrant - this process brings out the natural oil and yields a better taste. Cool the spices and grind them to a powder. Mix with the remaining ingredients and store in an airtight container.
For the dressing, add the white balsamic and sugar to a small saucepan and bring to the boil. Turn the temperature down to a simmer and reduce the dressing until it is thickened and slightly sticky. Chill and add the fennel and lime zest.
Set the Air Fyer to 180°C.
Remove the pressed lamb ribs from the fridge and cut into individual rib portions.
Coat all sides of the ribs with the spiced seasoning blend.
Place ribs in a single layer on air fryer trays or the bottom of the air fryer basket.
Air fry until the outside is crisp, about 10 minutes. Don’t fry for too long as you want to keep them moist.
Add the lamb ribs to a large bowl and sprinkle over the spiced seasoning, fully coating the ribs.
Combine the sliced cucumber, chopped pear, fresh herbs and salt and arrange on a platter or in a salad bowl.
Finish with a drizzle of the herbed oil and a sprinkle of toasted pumpkin seeds.
Pile the still hot ribs onto a serving platter alongside the cucumber and pear salad. Alternately you can plate up 2-3 ribs with a garnish of salad as individual entrees.
Drizzle the sticky fennel and lime dressing over the lamb ribs and serve with some slices of lime on the side.
