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Sous vide lamb ribs with spicy green miso dipping sauce

Sous vide lamb ribs with spicy green miso dipping sauce

  • Starter
  • easy
  • 4
  • 30 minutes, plus overnight marinating time and 6 hours slow-cooking

PT30M

PT6H

1
To begin, blend together all the marinade ingredients and season generously. Place the lamb ribs in 2 vacuum bags and divide the marinade between them. Seal with a bar sealer and leave overnight in the fridge
2
The next day, preheat a water bath to 78°C
3
Remove the lamb from the fridge, allow to come up to room temperature then add to the water bath. Leave to cook for 6 hours
4
Meanwhile, make the spicy miso dipping sauce by blitzing all the ingredients in a blender. Pour into a bowl for dipping
5
About 30 minutes before you plan to serve the dish, preheat the oven to 220°C/gas mark 8
6
When the lamb ribs are ready, remove from the bags and spread out on a roasting tray, pouring any juices from the bags over the top. Cook in the hot oven for 5 minutes, or until they begin to crisp
7
Arrange on a sharing platter and decorate with scattered sesame seeds and chopped spring onion

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