• 1kg lamb breast riblets, cut into single ribs
• Olive oil, for serving

Marinade

• 2cm ginger
• 5 eschalots
• 2 cloves garlic
• 1 tablespoon honey
• ¼ cup orange juice
• ¼ cup olive oil
• 1 tablespoon fish sauce
• 1 teaspoon coriander seed
• 1 teaspoon ground cumin
• 1 star anise

Dipping sauce

• 1 clove garlic, crushed
• Zest and juice of one lemon
• 1 tablespoon chopped mint
• 1 tablespoon honey
• 1 tablespoon olive oil
• ½ cup Greek yoghurt