You could also do this in a large stovetop steamer for the same amount of time.
Ingredients
- 4 Racks of lamb breast (350 gm – 400 gm each)
- Miso marinade:
- 440 ml Lager
- 300 gm yellow miso paste (also called white or shiro miso)
- 100 gm of caster (superfine) sugar
- To serve:
- Quarted Radishes and cut into pieces
- Quarted cucumber and cut into pieces
- Ginger
- Garlic
Method
- Preheat a combination oven with a steam function to 100 C and 100% steam. Place the ribs on steamer trays and cook for 2 hours. Remove from oven and leave to cool.
- With a sharp, heavy knife or cleaver, slice between each rib so you get single, finger-friendly portions. Place these in a non-reactive dish.
- Miso marinade:
- For miso marinade, whisk the beer, miso paste and sugar in a large mixing bowl until combined, then pour mixture all over the lamb ribs and toss to coat evenly.
- Cover and refrigerate to marinate for 24 hours.
- Preheat the oven to 200 C and place the marinated lamb ribs on lined baking trays. Bake for 10-15 min, or until a golden crust forms over the ribs
- Serve immediately with some radish and cucumber and a little ginger and garlic micro planed over the top