GLAZED LAMB RIBS
This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud's giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest. You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later. And you can bail on the sprinkle if it's too much work. But not the glaze and not the yogurt! (Here's the recipe.)
Provided by Sam Sifton
Categories dinner, sauces and gravies
Time 3h45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 275. Trim most of fat from the surface of the lamb racks and place them in a large roasting pan. Combine salt, garlic and herbs and rub over lamb. Place in oven and roast for 2 hours. Remove pan from oven and turn ribs, then return to oven for 30 to 60 minutes longer, or until the lamb is just tender and starting to pull away from the bone. Remove pan from oven and set aside.
- Meanwhile, make the glaze. Combine vinegar and honey in a small sauce pan placed over moderate heat. Add fennel, coriander, black pepper and Aleppo chili and bring to a slight simmer. Lower heat and allow the mixture to reduce by half. Remove from heat and whisk in the cold butter.
- Light a fire in grill or preheat broiler in oven. Combine coriander, chili, salt, lemon and parsley in a small bowl and set aside. Slice ribs into individual pieces, cutting between each bone. When coals are covered with gray ash and fire is hot, put chops on grill directly over coals or on a pan in the broiler. Using a pastry brush, coat lamb lightly with glaze and continue to cook, turning occasionally, until the meat begins to turn golden and crisp, approximately 5 to 7 minutes. Remove to a platter and sprinkle with the topping.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 13 grams, Carbohydrate 81 grams, Fat 27 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 582 milligrams, Sugar 70 grams, TransFat 0 grams
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Erica Johnson
[email protected]These ribs were okay, but I've had better.
kokichi to Bóg
[email protected]I would not recommend this recipe. There are much better glazed lamb rib recipes out there.
Abigal Njeri
[email protected]These ribs were a huge disappointment. The glaze was too sweet and the meat was tough.
Marie Florence Kouakou
[email protected]I'm not sure what I did wrong, but my ribs didn't turn out as good as the picture. They were still tasty, but not fall-off-the-bone tender.
Confidence Mohale
[email protected]These ribs are so addictive! I can't stop eating them.
Amin Farooqi
[email protected]I love the combination of sweet and savory in this dish. The glaze is perfect.
Deborah Bekee
[email protected]These ribs are a great appetizer or main course. They're easy to make and always a crowd-pleaser.
Valen racheal
[email protected]I've made these ribs several times and they're always a hit. The glaze is incredible and the meat is always tender.
TacoBella
[email protected]These ribs were delicious! I would definitely recommend them.
Seliman Lwar
[email protected]The ribs were cooked perfectly, but the glaze was a bit bland.
Namuwanga Getrude
[email protected]These ribs were a bit too spicy for me, but my friends loved them.
Karen Babyy
[email protected]I would have liked the ribs to be more tender, but overall they were still good.
Junu Adhikari
[email protected]The ribs were a little dry, but the glaze was delicious.
TFG RAKIB YT 22
[email protected]These ribs were a bit too sweet for my taste, but my husband loved them.
Edara Samuel
[email protected]I'm not a big fan of lamb, but these ribs were really good. The glaze was flavorful and the meat was cooked just right.
Parvej Ahamed
[email protected]These ribs were amazing! The glaze was tangy and sweet, and the meat was so tender it melted in my mouth.
Doreen Nakawooya
[email protected]I followed the recipe exactly and the ribs turned out perfectly. The glaze was delicious and the meat was cooked to perfection.
free fire headshot
[email protected]These glazed lamb ribs were a hit at our last family gathering! The glaze was sticky and sweet, and the meat was fall-off-the-bone tender. We'll definitely be making these again.