🔥 Xinjiang-Style Lamb Ribs

We teamed up with Lucky Dragon Supper Club to celebrate the bold, addictive flavours of Chinese BBQ — and there’s no better match than Australian Lamb. This recipe takes inspiration from Xinjiang’s spice routes, where cumin, chilli, and Sichuan pepper combine to define the taste of street-side skewers. The spice mix clings to lamb as it chars, creating that signature fragrance and zing we can’t get enough of. Perfect for hosting, sharing, and showing off just how versatile lamb can be. Spice Mix: 1 tbsp sesame seeds (toasted and semi-crushed), cumin seeds 2 tsp fennel seeds, salt 1 tsp chilli powder, Sichuan peppercorn, black peppercorn, sugar, MSG, citric acid ½ tsp five-spice powder, crushed red chilli/chilli flakes Toast the cumin seeds, fennel seeds, Sichuan peppercorns, and black peppercorns in a dry pan until fragrant. Grind to a fine powder using a mortar and pestle or spice grinder. Stir in the sesame seeds (semi-crushed for texture), chilli powder, salt, sugar, MSG, citric acid, crushed chillies, and five-spice powder. Store in an airtight container in the fridge. Consume within 2 weeks. Lamb Ribs: 1–1.5kg Australian lamb ribs / spare ribs / riblettes 6 slices ginger 1 tbsp Sichuan peppercorn 3 green onions ¼ cup Shaoxing wine Sliced red onions and coriander for garnish Trim excess fat from the lamb and place in a large pot with ginger, Sichuan peppercorn, green onions, and Shaoxing wine. Top with water and bring to a boil on medium heat. Once simmering, reduce heat to low and cook for 90 minutes, skimming the scum as needed. Transfer the ribs to a wire rack, pat dry, and season generously with the spice mix. Chill for at least 4 hours (or overnight for best flavour). Grill over high heat — barbecue, hot cast iron, or charcoal coals all work beautifully — until charred and smoky. Garnish with red onion and coriander. #AustralianLamb #Lamb #GoodMeat #LuckyDragonSupperClub #LambRecipes #EatLamb