Steamed rice, thinly sliced spring onion and toasted sesame seeds, to serve
1 wombok, finely shredded
2 carrots, cut into matchsticks or coarsely grated
4 spring onions, white and green parts, thinly sliced
2/3 cup coriander sprigs
50 ml sesame oil
50 ml soy sauce or tamari
2 tbsp rice vinegar
2 tbsp finely grated ginger
1 garlic clove, crushed
Preheat oven to 140°C. Combine oil, ginger, three-quarters of the garlic, spices and 3 tsp sea salt in a bowl, rub all over lamb ribs and place in large baking trays. Cover tightly with foil. Roast until very tender (2-2 ½ hours). Cool slightly and cut into double ribs.
Meanwhile, simmer honey, soy sauce, vinegar and remaining garlic in a saucepan over medium-high heat until reduced to a glaze (10-15 minutes).
Increase oven to 200°C. Place ribs on a baking tray lined with baking paper, brush with glaze and roast until sticky and glossy (15- 20 minutes).
To make the crunchy slaw, toss ingredients in a bowl to combine and season to taste. Serve with lamb ribs and steamed rice, scattered with spring onion and sesame seeds.
The ribs can be slow cooked a day ahead to make preparation easier, then the second part of the cooking is completed just before serving.
This same flavours and slow cooking could be applied to lamb shanks, lamb shoulder and lamb neck.
It all started when Charles Harvey Stapleton 1st moved to Sutherland in 1880, building their house where Stapleton Avenue is today. Charles became the first and only butcher in the district, opening the first Stapleton’s butcher shop in 1896.