Our Recipes

Lamb Ribs with Brookie’s Spent Cumquat Glaze & Bitter Leaf Salad

30 prep.

cooking

Serves

Ingredients

Ingredients
  • 4 kg lamb belly (bone-in)
Spice Mix:
  • 2 tsp roasted cumin seeds
  • 2 tsp roasted coriander seeds
  • 1 tsp smoked paprika
  • 1 tsp roasted fennel seeds
  • 6 cloves garlic (approx. 1 tbsp minced)
  • 2½ tbsp fresh ginger (grated)
  • 3 sticks cinnamon (approx. 1 tbsp crushed)
  • 2 tbsp honey
  • 3 tbsp water
  • 2 tsp salt (plus extra to finish)
Glaze:
  • 1 tsp reserved spice mix
  • 2 cups orange juice
  • 1⅓ cups Brookie’s spent cumquat jam
Bitter Leaf Salad:
  • 2⅔ cups Lebanese cucumber (peeled, diced 2.5 cm)
  • 2⅔ cups watermelon (peeled, diced 2.5 cm)
  • 4 tsp mixed mint, coriander, parsley (torn)
  • 5 cups radicchio (washed, chopped)
  • 1 cup pickled red cabbage
  • 1 cup roasted beets1 cup radishes (thinly sliced)
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp pickled red chilli
  • 1 tsp salt
  • ½ tsp black pepper

30 prep.

cooking

Serves

Method

 
  • Prepare spice mix: grind all spices. Reserve 1 tsp of the mix for the
    glaze.
  • Marinate lamb: rub the lamb belly with the remaining spice mix.
  • Bake: place lamb in a baking tray. Add salt, cinnamon sticks, garlic,
    ginger, honey, and water. Cover tightly with foil and bake at 180°C
    (356°F) for 3 hours.
  • Cool and slice: remove from oven, allow to cool slightly, and pour off the
    rendered fat. Slice ribs into portions between the bones.
  • Make glaze: in a saucepan, combine cumquat jam, orange juice, and the
    reserved spice mix. Simmer until slightly thickened, adding more orange
    juice if needed.
  • Roast and baste ribs generously with glaze and roast at 180°C for 30
    minutes, basting every 10 minutes.
  • Finish: season with additional salt to taste and serve.
Bitter Leaf Salad Method
  • Combine: mix cucumber, watermelon, herbs, radicchio, cabbage, beets,
    and radishes in a large bowl.
  • Dress: add lime juice, olive oil, pickled chilli, salt, and pepper. 
  • Serve: toss gently and serve chilled alongside the lamb ribs
Ingredients
Method

Ingredients

Ingredients
  • 4 kg lamb belly (bone-in)
Spice Mix:
  • 2 tsp roasted cumin seeds
  • 2 tsp roasted coriander seeds
  • 1 tsp smoked paprika
  • 1 tsp roasted fennel seeds
  • 6 cloves garlic (approx. 1 tbsp minced)
  • 2½ tbsp fresh ginger (grated)
  • 3 sticks cinnamon (approx. 1 tbsp crushed)
  • 2 tbsp honey
  • 3 tbsp water
  • 2 tsp salt (plus extra to finish)
Glaze:
  • 1 tsp reserved spice mix
  • 2 cups orange juice
  • 1⅓ cups Brookie’s spent cumquat jam
Bitter Leaf Salad:
  • 2⅔ cups Lebanese cucumber (peeled, diced 2.5 cm)
  • 2⅔ cups watermelon (peeled, diced 2.5 cm)
  • 4 tsp mixed mint, coriander, parsley (torn)
  • 5 cups radicchio (washed, chopped)
  • 1 cup pickled red cabbage
  • 1 cup roasted beets1 cup radishes (thinly sliced)
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp pickled red chilli
  • 1 tsp salt
  • ½ tsp black pepper

Method

 
  • Prepare spice mix: grind all spices. Reserve 1 tsp of the mix for the
    glaze.
  • Marinate lamb: rub the lamb belly with the remaining spice mix.
  • Bake: place lamb in a baking tray. Add salt, cinnamon sticks, garlic,
    ginger, honey, and water. Cover tightly with foil and bake at 180°C
    (356°F) for 3 hours.
  • Cool and slice: remove from oven, allow to cool slightly, and pour off the
    rendered fat. Slice ribs into portions between the bones.
  • Make glaze: in a saucepan, combine cumquat jam, orange juice, and the
    reserved spice mix. Simmer until slightly thickened, adding more orange
    juice if needed.
  • Roast and baste ribs generously with glaze and roast at 180°C for 30
    minutes, basting every 10 minutes.
  • Finish: season with additional salt to taste and serve.
Bitter Leaf Salad Method
  • Combine: mix cucumber, watermelon, herbs, radicchio, cabbage, beets,
    and radishes in a large bowl.
  • Dress: add lime juice, olive oil, pickled chilli, salt, and pepper. 
  • Serve: toss gently and serve chilled alongside the lamb ribs
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Recipe Featured In
SPENT CUMQUAT JAM
AUD $10.50
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