Chef Joshua Retzer with these lamb ribs, preserved persimmon dressing and anchovy 🐑🔥
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Joshua starts by slow cooking @lyndall_lamb from @meat.mistress slow and finished crisp coated in a spice mix mainly of Kunzea & roast koji.
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The dressing is a sharp blend of mainly preserved persimmon, anchovy extract & whole honey comb from the hives split w/ a smoked olive oil
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Anchovy whip on the side for a bit of a rib and dip style it’s finished w/ shaved bottarga
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This one is here to stay!
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👨‍🍳&📷: @retziegram
🍽: @stockmarketrestaurant
🐑: @lyndall_lamb
📍: Hobart, TAS
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