Rosemary and Tequila Lamb Ribs - by Steak Ministry

Ingredients

Australian's love a good old fashion lamb roast. Steak Ministry in Melbourne's Eastern suburbs is relatively new to the dining scene, but growing a strong reputation as one of the premier steak-destinations in culinary city, Melbourne.

Following the release of her 4th book, Chefs Collective, Michelle Tchea shares her latest Melbourne favourite with AGFG.

Lamb Spice:

1 cup Cumin Seeds
1/2 cup coriander seeds
1/2 cup smoked paprika
1/2 cup brown sugar
2 Tbs chilli powder
3 Tbs ground cinnamon
4 Tbs pink peppercorns
2 Tbs Garlic powder

Lamb Rib Sauce:

500 ml apple cider vinegar
125 ml agave (cactus syrup)
1/4 bunch rosemary
4 cloves garlic
350 ml tequila
1.5 L lamb stock

Method

Dry rub lamb ribs with lamb spice for 12 hours.

Place lamb in smoker with cherry apple wood for 5-6 hours.

Use liquid that comes from lamb ribs in smoker as the lamb stock.

Add all ingredients for lamb rib sauce into large pot and simmer for 1.5 hours.

Chill lamb ribs and then cut into single bone pieces and char-grill.

Once grilled place into lamb rib sauce and glaze.

Serve with lime wedge and lamb and rosemary sea salt.

Recipe provided by Steak Ministry Bar & Grill

Photo Credits: Steak Ministry, Collected by Michelle Tchea