Butcher Boy

Known for a contemporary take on the bar & grill concept with an Asian twist, Butcher Boy redefines comfort food and classic cocktails for the inspired diner. Boasting exciting flavour combinations, the menu follows a prevailing format of Small Plates and Snacks, Baos, Buns, Dumplings, hearty meats and decadent desserts, designed to be shared in a communal dining style.

The restaurant’s Head Chef, Paul Chong, works with expert precision in the kitchen; blending his passion for Asian ingredients with the restaurant’s Asian-fusion ethos.

The restaurant’s Head Chef, Paul Chong, works with expert precision in the kitchen; blending his passion for Asian ingredients with the restaurant’s Asian-fusion ethos.

The young chef honed his skills across Michelin-starred and 50 Best awarded restaurants such as ‘Den’ in Tokyo and ’Nahm’ in Bangkok. 

STICKY AUSTRALIAN BABY LAMB RIBS WITH GARLIC BUTTER CRUMBS

STICKY AUSTRALIAN BABY LAMB RIBS WITH GARLIC BUTTER CRUMBS

From 1 to 30 November, Butcher Boy presents signatures such as the Sticky Australian Baby Lamb Ribs with garlic butter crumbs. View the full menu and place your reservations at Chope. 

RESERVE NOW

   

Chef Paul demonstrates how you can recreate your own TABLExperience at home in this simple recipe video. 

   

Australian Sticky Lamb Ribs 

Serves 2

Ingredients

12 pieces  Australian lamb ribs
40g  Water
250g  Sugar
3 cloves  Garlic
2 stalks  Lemongrass
60 gm Ginger
1 Red chilli, deseeded
75ml  Black vinegar
75ml  Soy sauce
75ml 
 Fish sauce
100g  Breadcrumbs
60g  Chopped garlic
60g  Butter
40g Chopped parsley
1 Lime

 

Recipe Steps 

  1. To make the glaze, combine water and sugar in pot. Once the sugar melts, add finely chopped garlic, lemongrass, ginger and red chilli.
  2. Then whisk in vinegar, soy sauce and fish sauce and reduce to a light syrup.  
  3. To make the breadcrumbs, add garlic into butter that is melted in a pan and cook until fragrant, before adding the breadcrumbs and cook until golden brown. Then place in oven for 4 minutes at 160 degrees. 
  4. Marinade the lamb ribs before sealing in an airtight bag to sous-vide for 12 hours at 80°C.
  5. Remove lamb ribs from bag, apply glaze and sear for crust, before finishing off in the oven at 180°C for 1 to 2 minutes. 
  6. Mix breadcrumbs with chopped parsley, place on lamb ribs and serve with lime wedge. 

 

Recipe Tip

  • Let the lamb rest after removing from the oven. This allows the meat to relax and redistribute the juices, resulting in a more tender bite! 

   

Enjoy the best of Australian beef and lamb at these TABLExperience participating restaurants.

Click on the restaurant logos to find out more.