Prep Time
Prep time:
Prep Time
Cook time: 2 ½ hours
Prep Time
Grilled Lamb Ribs
  • 2.25 lbs air-dried lamb ribs
  • 1 orange, zest only
  • 1 bunch Celery
  • 2 onions
  • 1 litre white wine
  • 2 carrots
  • 2 apples
  • 0.4 oz thyme
Basting Marinade
  • 2 lemons, juiced
  • 1 clove garlic, crushed or diced
  • 500ml olive oil
Citrus, chargrilled cauliflower Fritters
  • 1 small white cauliflower
  • 3 free-range eggs
  • 0.07 oz Italian parsley
  • 0.04 oz ground allspice
  • 3.5 oz white bread flour
  • 1 oz butter
  • 50ml olive oil
  • 1 tablespoon baking powder
Fennel and cabbage salad
  • 1 fennel bulb
  • 100ml white wine vinegar
  • 1 small red cabbage
  • 1 small white cabbage
  • 0.1 oz mustard seeds
  • 3.5 oz raisins
  • 4 tablespoons brown sugar
  • 0.07 oz fresh coriander
  • salt & pepper to taste
  • hot water
Grilled Lamb Ribs Method
  • Slice up your carrots, onions, apples, and celery and mix to a ratio of two parts onion to one part carrots, one part apples and one part celery, to create a mirepoix.
  • Place the ribs in a baking dish and layer the mirepoix over them. Sprinkle with thyme and cover with white wine.
  • Braise in the oven for 2 hours, at 320°F.
  • In a jug, mix your lemon juice, garlic and olive oil for the basting marinade.
  • Preheat your grill to searing.
  • Place the lamb ribs on the grill and baste with your lemon marinated, turning occasionally.
Citrus, chargrilled cauliflower Fritters
  • In a bowl or large jug, mix your basic batter:  flour, eggs, baking powder, and butter. Add all the spices and chopped Italian parsley.
  • Light the side burner and place your wok or deep pan on the flame. Fill to 2 inches deep with cooking oil.
  • Place your cauliflower florets on the grill at high heat, turning until they are lightly charred all round.
  • When done, break up the cauliflower and fold it into the basic batter.
  • Drop spoonfuls of batter into the hot oil. They should cook within a few minutes. Remove them as soon as they turn golden brown.
  • Drain off the excess oil.
Fennel and cabbage salad
  • Slice up the cabbage and fennel and place in a bowl with the mustard seeds and raisins.
  • Mix the vinegar, sugar, coriander, salt, and pepper in a bowl until the sugar dissolves.
  • Pour over the cabbage mixture.
  • Pour over enough hot water to just over the mixture.
  • Seal and allow to stand for at least 3 hours before serving.
  • To serve, pour through a strainer to remove the excess liquid.
Tip 01
Tip 01
Ask your butcher for air-dried lamb ribs in advance as not all butchers keep them in stock.
Tip 02
Tip 02
Ensure you have a deep base pot to heat the oil for the fritters.
Tip 03
Tip 03
Pickle extra cabbage and keep it in the vinegar mixture in a sealed jar for several months.