Cafe culture, sept 27 2013
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Transcript of Cafe culture, sept 27 2013
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HOME > CONTACT > PETER CONISTIS' SLOW ROASTED LAMB SPARE RIBS
PETER CONISTIS' SLOW ROASTED LAMB SPARE RIBSSeptember 2013
We share a recipe from the September issue of Australian Gourmet Traveller by Alpha Restaurant's Peter Conistis.
Slow-roasted lamb spare ribs with thyme honey and ouzo glaze
“This is a dish I created with my mum, Eleni,” says Conistis. “The thyme honey and ouzo makes it more-ish”
Prep time 35 mins, cook 3 ¾ hrs (plus cooling, chilling)
Serves 4.6 as part of a shared meal
2 kgs lamb brests
1.5 litres (6 cups) chicken stock
200ml dry white wine
4 garlic cloves, thinly sliced
3 thyme sprigs
1 tsp sumac
Lemon wedges, to serve
Thyme honey and uzo glaze
60 ml ouzo
2 tbsp Greek-style thyme honey (see note)
1 ½ tbsp pomegranate or sumac molasses
Finely grated rind and juice of one lemon
2 glarlic cloves, crushed
1 tbsp thyme leaves
1 tsp dried greek oregano (see note)
Blood orange hummus
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400 gm canned chick peas, drained, rinsed
75 gm unhulled tahini, plus ½ tsp oil from the top of thejar
1 large garlic clove, crushed
½ tsp ground cumin
50ml each lemon juice and blood orange juice
1 tbsp extra-virgin olive oil
Cayenne pepper, to taste
1. Preheat oven to 120C. Place lamb breasts in a baking dish, cover with stock, wine, garlic, thyme and sumac and season to taste. Cover tightly with foil and braise until verytender (3 hours). Set aside tocool, then refrigerate until fat solidifies (2 hours). Spoon off excess fat (discard), drain braising liquid from lamb (reserve 200ml), cut breasts into ribs, return to pan and setaside.
2. . For thyme honey and ouzo glaze, bring reserved braising liquid to the simmer in a saucepan over medium-high heat. Remove from heat, add glaze ingredients and seasonto taste.
3. Increase oven to 200C. Pour ouzo glaze over lamb ribs and roast, basting occasionally, until well browned and sticky (45 minutes)
4. Meanwhile, for blood orange hummus, remove and discard any skins from chickpeas if necessary. Process in a food processor with tahini, tahini oil, garlic, cumin and ½ tspsalt: add a few tablespoons ofwater to loosen the mixture and blend until smooth. Add citrus juices and blend until smooth. Transfer to a bowl, drizzle with oil and sprinkle with a pinch of cayenne pepper.
5. Serve blood orange hummus with lamb ribs and lemon wedges
Note: Greek-style thyme honey is available from Greek delicatessens; otherwise use regular. Greek oregano is also available from Greek delicatessens.
Wine Suggestion: 2010 Voyatzi Tsapournakos Velvendo, Greece
For more recipes from Peter Conistis pick up your copy of Australian Gourmet Traveller.
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