• 2 Welsh Lamb breasts on the bone
• 300ml vegetable stock
• 3 star anise
For the glaze
• 30ml soy sauce
• 1 tsp Chinese five-spice powder
• 1 tbsp brown sugar
• 15ml runny honey
• 1 tbsp sweet chilli sauce
• sesame seeds and chilli flakes, to serve (optional)
Heat oven to 180C/160C fan/gas 4. Place the lamb breasts in a roasting tin, add the stock and star anise, cover with foil and cook for 1½ hrs until fairly tender.
Remove and allow to cool slightly, then cut between each bone to create ribs. Place on an oven tray and put back in the oven, increasing the temperature to 200C/180C fan/gas 6. Cook for about 15 mins until the fat crisps up. Remove and place on a sheet of baking parchment and then return, along with the parchment, onto the oven tray.
Make the glaze by combining all the ingredients together, then brush it over the top of the riblets and return to the oven for a further 10 mins, turning once and brushing with the glaze.
Serve immediately sprinkled with sesame seeds and chilli flakes, if you like.