Deep-Fried Lamb Ribs with Bulgar Wheat Herb Salad, Pea Puree and Redcurrant Dressing

The column – Sous Vide Cooking Part Two

ribs meat sous vide



  • 500 grams Lamb ribs
  • 2 teaspoons Fresh Rosemary, Chopped
  • 1 teaspoon Fresh Thyme, Chopped
  • 2 cloves Garlic, Crushed
  • to taste Salt
  • to taste Pepper
  • 1/2 to 1 teaspoon depending on how much smoke you like Liquid smoke (optional)
  • 4 tablespoons Olive oil
  • Enough for deep-frying Vegetable or peanut oil
  • Bulgar Wheat Herb Salad
  • 1 cup Pre-cooked bulgar wheat
  • 2 tablespoons Flat leaf parsely, Chopped
  • 1 tablespoon Lime or Lemon zest, Chopped
  • 2 tablespoons Fresh dill, Chopped
  • Salt and pepper for seasoning
  • 1 tablespoon Olive Oil
  • 2 1/2 cups Lamb stock

Pea Puree

  • 300 grams Frozen peas
  • 1/4 cup Mint leaves
  • Salt and pepper for seasoning
  • Redcurrant Dressing
  • 85 grams Redcurrants
  • 1 teaspoon Caster sugar
  • 2 tablespoons Olive oil
  • Salt and pepper for seasoning


1. The Ribs: Portion the ribs into three equal portions, and season with salt and pepper. Add the seasoned ribs to and all other ingredients to a vacuum bag and rub to ensure that every thing is well covered with the olive oil. Position the ribs in the bag side by side making sure that they do not overlap. Vacuum the bag. Preheat a water bath to 55℃ and cook for 90 minutes. Add oil to deep-fryer or large pot and heat to 190℃. Add the ribs, a few at a time, and fry until golden. Drain on kitchen paper.

2. The Bulgar Wheat Herb Salad: Bring the stock to a boil and pour over the pre-cooked bulgar wheat. Let it stand for 30 minutes, then drain. Mix through the chopped herbs, olive oil and zest.

3. The Pea Puree: Add the peas, salt and mint to a pot with about 600 ml of water. Bring to a boil then turn down the heat to a simmer and cook for about 5 minutes or until the peas are tender. Drain the peas and puree in a food processor. Push through a fine sieve and test for seasoning.

4. Redcurrant dressing: Add all ingredients to a blender and blend until smooth. Push through a fine sieve to remove seeds.


2 Comments Add yours

  1. I love lamb and I was going to do some on Friday! Do you think I could cook it in the oven instead of deep frying?

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