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Lamb Spareribs with Pimento Mustard Dressing, Lime Pickled Vegetables
There’s nothing like a delicious, fuss-free recipe that makes you look like the superstar chef you know you already are. This impressive pairing of marinated lamb spareribs and zesty, lime-pickled vegetables is perfect for entertaining guests.
Ingredients
Lamb Spareribs with Pimento Mustard Dressing, Lime Pickled Vegetables
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM21480.45
Cost per Serving
Food Cost Margin
Lamb Spareribs and Marinade
Lamb Spareribs
/kg
3.0 kg
0%
Orange Juice
/ml
300.0 ml
0%
Cola
/ml
330.0 ml
0%
Thyme
/g
5.0 g
0%
Rosemary
/g
5.0 g
0%
Garlic, whole
/g
20.0 g
0%
Knorr Pronto Italian Tomato Sauce 2KG
/g
500.0 g
0%
Knorr Aromat Seasoning Powder 1kg
/g
30.0 g
0%
Paprika Spice
/g
10.0 g
0%
Cajun Spice
/g
10.0 g
0%
Water
/ml
400.0 ml
0%
Pimento Mustard Dressing
Red Bell Peppers
/g
300.0 g
0%
Lady's Choice Honey Mustard Dressing 2.5L
/g
600.0 g
0%
Orange Juice
/ml
100.0 ml
0%
Lime Pickled Vegetables
Sugar
/g
200.0 g
0%
Knorr Lime Flavoured Powder 400G
/g
50.0 g
0%
White Turnip, diced
/g
0.0 g
0%
Carrots, diced
/g
300.0 g
0%
Celery, peeled and sliced
/g
200.0 g
0%
Shallot Wedges
/g
200.0 g
0%
Water
/ml
0.0 ml
0%
Before Serving
Coriander Cress
/g
40.0 g
0%
/
Lamb Spareribs and Marinade
-
Lamb Spareribs 3.0 kg
-
Orange Juice 300.0 ml
-
Cola 330.0 ml
-
Thyme 5.0 g
-
Rosemary 5.0 g
-
Garlic, whole 20.0 g
-
Paprika Spice 10.0 g
-
Cajun Spice 10.0 g
-
Water 400.0 ml
Pimento Mustard Dressing
-
Red Bell Peppers 300.0 g
-
Lady's Choice Honey Mustard Dressing 2.5L 600.0 g
-
Orange Juice 100.0 ml
Lime Pickled Vegetables
-
Sugar 200.0 g
-
White Turnip, diced
-
Carrots, diced 300.0 g
-
Celery, peeled and sliced 200.0 g
-
Shallot Wedges 200.0 g
-
Water
Before Serving
-
Coriander Cress 40.0 g
Preparation
-
Lamb Spareribs and Marinade
- Mix well all ingredients, except the spareribs, in the mixing bowl.
- Reserve 300gm of marinade for later use (in Pimento Mustard Dressing).
- Put all of lamb spareribs into the mixing bowl and marinate for 12 hours.
- Transfer mixture and lamb into a pot and cook it at low heat till they are tender and soft, but meat should not be falling off the bones.
- Remove meat and let it rest.
- Reduce the sauce to half.
-
Pimento Mustard Dressing
- Roast the red bell peppers at 200 degree celsius for 20mins, then remove skin and seeds.
- Blend roasted pepper into a puree and let it cool.
- Once chilled, mix in 300gm of the lamb marinade with the rest of the ingredients.
- Transfer it onto a serving glass or shooter glass.
-
Lime Pickled Vegetables
- In a pot, bring water and sugar to boil, add in lime seasoning powder and mix well.
- Put all vegetables in and let it pickle overnight.
- Remove and pat dry before serving.
-
Before Serving
- Heat up meat and sauce.
- Serve pickled vegetables onto condiments bowl.
- Place meat on serving board and drizzle sauce over it.
- Served with pickled vegetables and pimento mustard dressing.
- Lastly, garnish with coriander cress before serving.
