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
Lamb Spareribs and Marinade


Pimento Mustard Dressing
Lime Pickled Vegetables

Before Serving
Lamb Spareribs and Marinade
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Lamb Spareribs 3.0 kg
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Orange Juice 300.0 ml
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Cola 330.0 ml
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Thyme 5.0 g
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Rosemary 5.0 g
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Garlic, whole 20.0 g
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Paprika Spice 10.0 g
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Cajun Spice 10.0 g
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Water 400.0 ml
Pimento Mustard Dressing
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Red Bell Peppers 300.0 g
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Lady's Choice Honey Mustard Dressing 2.5L 600.0 g
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Orange Juice 100.0 ml
Lime Pickled Vegetables
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Sugar 200.0 g
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White Turnip, diced
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Carrots, diced 300.0 g
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Celery, peeled and sliced 200.0 g
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Shallot Wedges 200.0 g
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Water
Before Serving
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Coriander Cress 40.0 g
Preparation
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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.
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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.
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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.
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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.