- Preheat the oven to 180˚C / 160˚C fan / Gas 3.
- Cook the breasts by placing them in an oven tray, and cover with ½ pint of water (or lamb stock) and foil, and cook in oven for 1.5 – 2 hours until the lamb is tender. (You can use a slow cooker).
- Remove the breasts from the tin, allow to cool, and cut into individual ribs.
- Place the Szechuan peppercorns in a small pan and carefully heat for 1 minute. Allow the peppercorns to cool, and then crush in a grinder.
- Mix the peppers together with the salt.
- Make the marinade by mixing the cornflour, water, Chinese five-spice and sugar. Use to coat the ribs and leave in a bowl for 1 hour.
- Heat the oven to 210˚C / 190˚C fan / Gas 6.
- Place the ribs on a greased baking sheet or on non-stick baking paper, brush with oil and place in the oven for approximately 15-20 minutes, turning occasionally. Cook until crisp.
- Heat the oil in a frying pan, add the chilli, spring onion, garlic and ginger and fry for a few minutes, then add the soy sauce and the ribs and turn until the ribs are coated. Sprinkle with the peppercorn and salt mixture.
- Serve immediately.
Salt and pepper Welsh Lamb ribs
- Prep time 30 mins
- Cook time 2 hrs 30 mins
- Serves 5+
Ingredients
- 2 PGI Welsh Lamb breasts, on the bone
- 1 tsp coarse salt
- ½ tsp coarse black pepper
- ½ tsp Szechuan peppercorns
- 2 tbsp oil
- 1 red chilli, finely sliced
- 3 spring onions, finely sliced
- ½ tsp ginger, finely sliced
- 3 garlic cloves, finely sliced
- 1 tbsp soy sauce
For the marinade:
- 1 heaped tbsp cornflour
- 1 tbsp water
- 1 tsp Chinese five-spice powder
- 1 tsp soft brown sugar
To serve:
- Sweet chilli sauce
- Sesame seeds
- Lime wedges