SEARED LAMB RIBS WITH SPICY YOGURT SAUCE
These crisp-edged lamb ribs, from the chef Ignacio Mattos, are a fine match for a spicy Corsican red wine. If you are unable to special-order lamb ribs from your butcher, you can trim your own. Buy a rack of lamb, neither Frenched nor baby, and remove the meaty eye section, saving it for another use. You will be left with the ribs. This recipe takes time, but can be made up to two days in advance. Give the ribs their final sear just before serving.
Provided by Florence Fabricant
Categories appetizer, main course
Time 4h
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Brine the ribs: Dissolve salt in 5 cups cool water. Pour into a roasting pan or baking dish that will hold the lamb and brine without much room to spare. Add the garlic. Remove thin membrane from the bone side of the lamb. Place lamb in brine. It should be just covered with the liquid; if not, add a little more water. Cover with plastic wrap and refrigerate 24 hours, turning once.
- Marinate the ribs: Rinse lamb and pat dry. Discard brine. Smear mustard on both sides of lamb, and sprinkle with black and green peppercorns. Place lamb on a rack in the roasting pan and set aside at room temperature for 2 hours.
- Make the sauce: Mix yogurt with mustard, chile, cumin and salt. Cover and refrigerate until ready to use. (It will keep several days.)
- Heat oven to 250 degrees. Bake lamb for 2 1/2 hours. Remove from oven and allow to cool about 30 minutes. The final sear for the lamb can be done immediately, or the lamb can be wrapped in foil, refrigerated and seared before serving, up to 2 days later.
- To finish, slice between the bones to separate each rib. Heat a cast-iron skillet on medium-high until very hot. Reduce heat to medium. Sear ribs on all sides until browned. Serve with lemon wedges and yogurt sauce on the side.
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Mohsin Raza
r@hotmail.frI've tried a lot of lamb rib recipes, but this one is definitely my favorite. The yogurt sauce is genius!
ahmed gaming 12p
gahmed@aol.comThese lamb ribs were amazing! The meat was fall-off-the-bone tender and the yogurt sauce was the perfect complement.
Syed ayzi
syed_a41@hotmail.comI'm not a big fan of lamb, but I thought this recipe was pretty good. The yogurt sauce helped to cut the gaminess of the meat.
Shadad Shadad
shadad-s99@gmail.comThis recipe was easy to follow and the lamb ribs turned out great! I would definitely recommend it.
Shroomie Lyn
shroomielyn@gmail.comThe lamb ribs were a bit tough, but the yogurt sauce was delicious.
Yehia Tarek
yehia@hotmail.comI made this recipe for a dinner party, and my guests raved about it. The lamb ribs were succulent and flavorful, and the yogurt sauce was a delightful surprise.
Umer Kham
kham@yahoo.comThis recipe is a keeper! The lamb ribs were cooked to perfection, and the yogurt sauce was the perfect accompaniment.
Hakeem Wilder
h_w57@yahoo.comI followed the recipe exactly, but my lamb ribs didn't turn out as tender as I would have liked. I think I might have overcooked them.
John Miracle
m.j@hotmail.comThese lamb ribs were so good, I ate them all in one sitting!
5 Star
s_548@yahoo.comI've never cooked lamb ribs before, but this recipe made it easy. The instructions were clear and concise, and the ribs turned out perfectly.
JohnKB
johnkb93@gmail.comThe yogurt sauce was amazing! It was creamy and flavorful, and it perfectly complemented the lamb ribs.
Nishantha Pushpakumara
pushpakumaran60@gmail.comThis lamb ribs recipe was a hit! The meat was tender and juicy, and the yogurt sauce added a delicious tang. I will definitely be making this again.