Chilli & herb lamb ribs

Chef Scott Brannigan is putting his passion for homegrown and homemade into practice at his chic new Fremantle all-day diner

Serves 4
1.2kg lamb ribs*
1/4 cup (60ml) peanut oil
2 each carrots and onions, chopped
2 garlic cloves, chopped
1 tbs each chopped thyme and rosemary
11/2 cups (375ml) white wine
1/2 bunch mint, chopped
6 cloves black or roasted garlic*
1 long red chilli, seeds removed, chopped
1 tbs caster sugar
1/4 cup (60ml) sherry or red wine vinegar
Coriander leaves, to serve

1/2 bunch each mint, rosemary
and flat-leaf parsley, chopped
2 long green chillies
2 tsp each coriander seeds, fennel seeds,
and whole black peppercorns
3 garlic cloves

Whiz the marinade ingredients and 2 tsp salt in a food processor until coarsely chopped. Rub into meat, then refrigerate for 4 hours or overnight.

Preheat oven to 140°C. Place 1 tbs oil in a roasting pan over medium-high heat, then add carrot, onion and garlic, and cook for 2 minutes.

Remove lamb from marinade, then add to the pan along with the thyme, rosemary, wine and enough hot water to cover the ribs. Bring to a simmer, cover with baking paper and foil, then transfer to the oven for 3 hours or until meat is tender.

To make dressing, combine mint, garlic, chilli, sugar, vinegar and remaining 2 tbs oil.

Preheat barbecue or chargrill on high.

Remove ribs from liquid, discarding liquid.

Season ribs, then chargrill, turning, for 6 minutes or until golden.

Serve with the dressing and garnish with coriander.

* Lamb ribs are from butchers. black garlic is available in tubs fromdelis.

Bread in Common
WHERE 43 pakenham street, fremantle, Wa, (08) 9336 1032.
WHo Executive chef scott Brannigan (ex-Balthazar) with restaurateur nic trimboli (from il lido, gordon street garage and Balthazar) and yallingup
Woodfired Bakery’s gotthard Bauer.
THE buzz cafe-meets-restaurantmeets-bakery in a smart heritage refurb with an industrial vibe. there’s a chef’s table for 14 and a bakery counter where locals line up for their morning crust.
THE menu home-grown, foraged and micro-boutique produce. practically everything is made from scratch, including the butter.
THE drinks think new World and  old World side-by-side that celebrate great wine-making tradition. Vintages from small vineyards, and biodynamic and organic where possible.
Mus eat the menu changes daily, so holler into the kitchen for the pick, but the bread is hard to pass by.