Lamb ribs are a fantastic dish beloved in Western countries, especially those made from Australian lamb, known for its tender and flavourful meat. If you have fallen in love with the delicious taste of lamb, here is the recipe for Grilled Lamb Ribs, as recommended by a 5-star restaurant chef.

Ingredients:

• 450g lamb rack
• 300g potatoes
• 100g asparagus
• 100g carrot
• 80g beetroot
• 60g red wine
• 35g shallot
• Pepper, cooking oil, salt
• 50g whipping cream
• 60g milk
• 35g butter
• rosemary herb
• 2kg beef bone

 Preparation:

• Preliminary preparation of lamb chop:

• If you bought a whole lamb chops, use a sharp knife to cut along the ribs to divide into single ribs. Rub the ribs with ginger and white wine. If you're using pre-cut lamb chops, simply rub with granulated salt and then rinse with clean water and drain.

• Marinated lamb chops

• Take a large bowl and spread the lamb chops evenly inside. Next, add the seasoning, including 2 tbsp of olive oil, a half tsp of granulated salt (crushed) and 1/3 tsp of ground pepper so that both sides of the ribs are seasoned evenly.
• Continue to add 1 tbsp of fresh herbs (finely chopped), 1 tbsp of thyme leaves, 5 cloves of minced garlic, 3 tbsp of Balsamic vinegar and 250ml of red wine to marinate the ribs.
• Cover and place in the refrigerator for 30 minutes to allow the meat to fully absorb all the seasoning.

• Grilled ribs

• Turn on the oven for 5 minutes with a temperature of 260oC. Then, put the lamb on the griddle and start baking for about 3 minutes. Do the same with the other side of the lamb chops.

• Complete the dish

• Mashed potatoes combined with milk and butter.
• Peeled asparagus, chopped carrots and beets to garnish the dish.
• Use beef bone broth to extract flavour and nutrients. Add fresh cream and rosemary leaves and spices to make a sauce. Finally, enjoy with rosemary sauce.

You can enjoy the dish at the Market Café in the Hyatt Regency West Hanoi, 36 Lê Đức Thọ Street, Mỹ Đình 2 Ward, Nam Từ Liêm District, Hà Nội. Tel: +84 (024) 2230 1234. — VNS