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Sticky Braised Coastal Spring Lamb Rib Pancakes

By Shaun Clouston, Head Chef, Logan Brown, Wellington


"Well we are right in the middle of the silly season now and I am sure it will be 2014 in no time.

Luckily enough I have just returned from an amazing break away with my wife and little monkeys. We did all the usual family things while in Auckland; The zoo, Kelly Tarlton’s and my personal favorite Butterfly Creek, were all visited. Plus all the usual family stops around the country.

While we were traveling around this amazing country of ours, I did manage to get a spot of fishing in.  I managed to catch Bluenose in the Cook Straight, Porae at the Hen and Chicken Islands, in Northland. Very large Snapper around the Mussel leases in the Firth of Thames. Kahawai trevally and a mighty feed of crayfish at Waihau Bay over at the East Cape.

For me, that was a great fishing adventure to finish off 2013. I hope that does not make too many of you fellow fisho’s too jealous.

While I was away I did manage to squeeze a bit of cooking in and one of the highlights was a sticky lamb rib dish.  At this time of year I love to use Coastal Spring Lamb. 

This extremely tasty spring lamb originates from Tunnel Hill, a farm near Turakina, just south of my old stomping ground of Wanganui.

It is only available from September through to early January, but it is lean and tender and the ribs are perfect for this dish. As with a few of the dishes that end up on the Logan Brown menu, my family were the fortunate ‘guinea pigs’.

And last week I was very happy to serve these ribs to Richard Redmayne the owner of Tunnel Hill and a few of his guests.

Here is what you will need for, Sticky Braised Lamb Rib Pancakes. Enjoy."


Step One: Hoisin Braised Lamb Ribs


1 kg Lean Coastal Spring Lamb Ribs
12ogm Hoisin sauce
50gm Ginger (sliced)
10 Garlic cloves
6 Star anise
5 Cloves
1 tsp Szechuan peppercorns
150ml Full Hopped Beer
150ml Mirin
90ml Soy sauce
200ml Chicken stock


  1. Seal the Lamb ribs with a little oil in a large non stick pan and evenly colour. Then place the ribs in an oven proof dish.
  2. Heat Hoisin sauce, aromatic spices and liquids together, pour over lamb ribs cover the dish and place in an oven, pre-heated to 165 ̊C.
  3. Slowly braise until tender, approximately 1 ½ hours
  4. Allow the lamb ribs too fully to cool in liquid.
  5. Remove the braised lamb ribs and reduce the braising liquid in a pot down to one cup of liquid.

Step Two: Duck Pancakes


30 gm Duck Fat or Lard
½ cup  Flour 
Pinch of salt
Hot Water (to form soft dough)


  1. Place duck fat, flour and salt into a bowl. Add a little hot water and gently mix to form a soft dough.
  2. Cover and rest for 10 minutes.
  3. Dust a bench with a little flour.
  4. Divide the dough into small balls and roll out thinly.
  5. Cook in a dry pan on both sides until lightly coloured.


Step 3: Assembling & Serving

Hoisin Braised Lamb Ribs (from step 1)
1 cup reduced braising liquid
Duck Pancakes (from step 2)
½  cup Bean sprouts
¼ cup Cucumber, sliced 
¼ cup Radish, sliced
6 Basil leaves
6 Mint leaves
8 Coriander leaves, sliced
½  Shallot, finely sliced
¼ Large Red chili, seeds removed & finely sliced
A few drops of toasted sesame oil
2 Tbl Toasted Peanuts, chopped


  1. Pre-heat oven to 200 degrees C.
  2. Remove the bones from the lamb ribs and place on a non stick oven proof tray.
  3. Brush the reduced braising liquid over the rib meat and place into the hot oven for 5 minutes, then repeat the process again, until the ribs have a sticky glaze. This should take in total 15 minutes.
  4. Place the bean sprouts, cucumber, herbs, shallot and chili together in a bowl. Dress with a few drops of toasted sesame oil and mix.
  5. Place the sticky rib onto the warm pancakes and then place salad on top of this.
  6. Sprinkle the toasted peanuts evenly over the top.
  7. Serve to your guests and enjoy.



Coastal Spring Lamb - Buy Lamb Online - Succulent, delicious lamb direct from our five family farms