Roasted Lamb Ribs from Nankang

Roasted Lamb Ribs from Nankang

　　Origin: Nankang, Jiangxi, China

　　 Ingredients & Preparation: Lamb rib meat (preferably from lamb) 1.5 kg, 2 eggs, refined salt, cumin powder, pepper, dry flour, and other seasonings as needed. The method involves first cleaning the lamb, then using a knife to make straight cuts along the meat grain from the inner side, spaced about 2 cm apart and to a depth of about two-thirds of the meat’s thickness. The ribs are then chopped into inch-long sections (without cutting all the way through). Next, mix the salt and cumin powder into a liquid and rub it over the scored meat to season it. Then, combine the salt, eggs, pepper, and dry flour into an egg batter, which is spread on both sides of the lamb ribs, placing them meat-side down in a baking tray. After that, preheat a far-infrared oven; once the temperature reaches 250°C, place the tray with the lamb ribs inside. Roast for 5 minutes, then turn off the heat and let it continue baking covered for about 30 minutes until done. When serving, accompany with small dishes of cumin powder and refined salt for seasoning.

　　 Features: Golden and shiny in color, crispy on the outside and tender on the inside, savory and delicious, with the flavor of whole roasted lamb — an excellent dish to enjoy with wine.