MEAT RECIPE

Sticky Lamb Short Ribs

Lamb in Australia is often taken for granted. After living in the USA for a season, I missed lamb, so whenever I land in Australia I pick up some chops and light the grill. It’s always fun to try something new, and this recipe has a slight Asian influence. It’s great as a starter to a BBQ, or a main or if you add some mashed potatoes.

Ingredients

10 lamb or chops ribs

Olive oil to cook the ribs in

1 cup molasses

½ cup date paste

1 tablespoon fennel

1 tablespoon anise

2 oranges, zested and juiced

Equipment:
Traeger grill

- Serves 5 -

HOW TO MAKE IT

  1. Set your Traeger grill to 160 C / 320 F.

  2. In a pot, add the ribs and cover with olive oil. Place on a stove top (lid off) and allow to come to a simmer.

  3. Add a lid and place in the grill. Cook for 2 hours, until the lamb is soft and confit or the meat starts to fall away from the bone. Remove from the pot and place on a tray to cool. (You can do this the night before.)

  4. In a cast iron pan, add the fennel and anise, and cook till aromatic. Add the molasses and dates and let it warm up.

  5. Add the lamb to the racks of the grill, and heat up for about 20 minutes on low heat.

  6. Add the lamb to the molasses mix and coat with the sauce. Serve as an appetizer, or as a main with mashed potatoes.

In partnership with Traeger Grills