Miso Marinated Lamb Ribs

You could also do this in a large stovetop steamer for the same amount of time.


  • 4 Racks of lamb breast (350 gm – 400 gm each)
  • Miso marinade:
    • 440 ml Lager
    • 300 gm yellow miso paste (also called white or shiro miso)
    • 100 gm of caster (superfine) sugar
  • To serve:
    • Quarted Radishes and cut into pieces
    • Quarted cucumber and cut into pieces
    • Ginger
    • Garlic


  • Preheat a combination oven with a steam function to 100 C and 100%  steam. Place the ribs on steamer trays and cook for 2 hours. Remove from oven and leave to cool.
  • With a sharp, heavy knife or cleaver, slice between each rib so you get single, finger-friendly portions. Place these in a non-reactive dish.
  • Miso marinade:
    • For miso marinade, whisk the beer, miso paste and sugar in a large mixing bowl until combined, then pour mixture all over the lamb ribs and toss to coat evenly.
  • Cover and refrigerate to marinate for 24 hours.
  • Preheat the oven to 200 C and place the marinated lamb ribs on lined baking trays. Bake for 10-15 min, or until a golden crust forms over the ribs
  • Serve immediately with some radish and cucumber and a little ginger and garlic micro planed over the top