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Sous vide lamb ribs with spicy green miso dipping sauce | Recipe by sousvidetools.com

Sous vide lamb ribs with spicy green miso dipping sauce

Sous vide lamb ribs with spicy green miso dipping sauce Recipes
  • COOK TIME: 6 Hours
  • PREP TIME: 30 Minutes
  • SERVES: 4


Sous Vide Lamb Ribs

  • 16 lamb ribs, cut from 2 lamb breasts
  • 1 lime, juiced and zested
  • 2 garlic cloves, roughly chopped
  • 2tsp ground cumin
  • 2tsp smoked paprika
  • 100ml olive oil
  • salt
  • pepper

Miso dipping sauce

  • 3tbsp white miso
  • 1 lime, juiced and zested
  • 1 garlic clove, finely chopped
  • 1 jalapeño, roughly chopped (the seeds can be taken out if you prefer less heat)
  • 1 bunch ofcoriander, small, roughly chopped
  • 50ml sesame oil
  • 50ml water
  • salt

To garnish

  • sesame seeds
  • 1 spring onion, finely diced




This sous vide lamb ribs recipe is perfect for parties and get-togethers. Beautifully tender from sous vide slow cooking and infused with cumin, paprika and garlic, these tiny bites pack a real punch, as does the vibrant, tangy miso dipping sauce they are served with.

Recipe courtesy of Food Urchin from Great British Chefs


  1. To begin, blend together all the marinade ingredients and season generously. Place the lamb ribs in 2 vacuum bags and divide the marinade between them. Seal with a bar sealer and leave overnight in the fridge
  2. The next day, preheat a water bath to 78°C
  3. Remove the lamb from the fridge, allow to come up to room temperature then add to the water bath. Leave to cook for 6 hours
  4. Meanwhile, make the spicy miso dipping sauce by blitzing all the ingredients in a blender. Pour into a bowl for dipping
  5. About 30 minutes before you plan to serve the dish, preheat the oven to 220°C/gas mark 8
  6. When the lamb ribs are ready, remove from the bags and spread out on a roasting tray, pouring any juices from the bags over the top. Cook in the hot oven for 5 minutes, or until they begin to crisp
  7. Arrange on a sharing platter and decorate with scattered sesame seeds and chopped spring onion
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