Coated in a thick layer of cumin, fennel, and spice, each bite of these sous vide lamb ribs is packed with flavor. Cumin lamb ribs, a popular dish in the northwest of China, is perfect for these long, cold winter nights. (We usually only eat lamb in winter because it makes us very warm) I remember the first time we had them, they were so perfectly fatty, meaty, crunchy, soft and flavourful all at the same time.
The sous vide was able to get these ribs so tender, and the blast in the oven gave it an excellent crust. Since we are making it in a more traditional sense, we went with a higher temperature because Chinese people like their meat well done. Cook them to your desired doneness.
We weren’t able to get lamb spare ribs easily, we probably went to 5 different butchers before we found our rack. We managed to find lamb ribs from Al Walaa Butcher in Toronto and we bought the ENTIRE rack. If you ever go there, let them know we hooked you up 😉 The photo only shows a portion of it, we froze some for future use.
Wishing everyone a very happy Chinese New Year!
Sous Vide Chinese Cumin Lamb Ribs
- 1 rack Lamb Ribs preferably spare ribs
- 2 inch Ginger
- 3 stalks Scallion
- 1 tsp Sichuan Peppercorn
- 1 Medium Red Onion
- 2 Dried Chili
- 1 Egg White whisked
- 4 tbsp Cumin Seeds
- 2 tsp Fennel Seeds
- 1½ tsp Chili Powder or to taste
- Salt to taste
- Cooking Oil or Spray
- Warm water bath to 150F (65C). We are going for a more traditional doneness, use your own desired temperature for doneness here.
- Put lamb ribs in a vacuum bag and seal.
- In a spice bag, add Sichuan peppercorns, and dried chillies.
- Add the ginger, scallions, and spice bag to vacuum bag on the underside of the lamb.
- Sous vide lamb ribs for 12 hours.
- Remove lamb ribs from sous vide once time is up. Quickly chill in an ice bath.
- Remove the ribs from the bag, wipe dry, and allow to air dry.
- Place half of the cumin seeds (2 tbsp), and all the fennel seeds into a spice grinder. Grind until a medium blend. A variety of sizes is best.
- Place half of the cumin seeds (2 tablespoons), and all the fennel seeds into a spice grinder. Grind until a medium blend. A variety of sizes is best.
- Preheat oven to 400F (205C)
- Whisk egg white, and brush onto the underside of the lamb rib.
- Generously salt the ribs. Sprinkle a good amount of the spices and pat down to stick. Repeat on all sides.
- Once the lamb has been crusted on all sides, place on a baking sheet with a wire rack.
- Spray the top of the ribs with cooking oil.
- Place into the oven for approximately 15-20 mins or when fat has begun to render and crust is nice and dark brown.
- Remove from the oven, slice, and serve.