Quick. Easy. Delicious!
PREPARATION TIME: <0 minutes
Cook Time: 30 minutes
Serves 2 people
1 Rack of lamb ribs
100 ml hoisin sauce
50 ml honey
1 clove garlic
1 large red chilli, seeds removed
2 tbsp soy sauce
1 tsp paprika
1 tbsp vegetable oil
1 coriander seeds, toasted
1 tbsp cumin seeds, toasted
1 head of corn, husked and kernels cut from the cob
1 small red onion, peeled and finely sliced
1 red cabbage, shredded
100 ml mayonnaise
1 handful flat parsley leaves, coarsely chopped
1 handful coriander leaves, coarsely chopped
1 red chilli, finely chopped
Salt and pepper
For the marinade: smash the garlic, chilli and seeds using a mortar and pestle. Place the pulverised ingredients in a mixing bowl along with the paprika. Fold through the hoisin, honey, soy and oil and mix thoroughly to combine. Marinade the ribs in the paste for at least 6 hours in the refrigerator.
For the slaw: combine the shredded cabbage, onion, corn kernels, parsley, coriander and chilli in a mixing bowl. Stir through enough mayonnaise to coat the ingredients, squeeze a wedge of lemon and season to taste with salt and pepper.
Preheat the oven to 190⁰C. Remove the ribs from the refrigerator and after 15 minutes, place on a rack inside a roasting tray, season with salt and roast for 25 - 30 minutes. Remove from the oven and allow to rest for 5 minutes.
Season with salt and lemon juice and serve with the slaw.