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Roasted Lamb Ribs


ROASTED LAMB RIBS

Recipe From cooking.nytimes.com

Provided by Julia Moskin

Time 3h

Yield 1 or 2 servings

Steps:

  • Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.


Roasted Lamb Ribs image

Number Of Ingredients: 3

Ingredients:

  • 1 whole breast of lamb, also called Denver cut or lamb riblets, with most of the fat still on see note
  • Kosher salt
  • black pepper


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  2. Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
  3. Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
  4. Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
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  1. You might have heard of or tried a dish called Mongolian beef, but this Mongolian lamb or any authentic Mongolian dish is nothing like it. Seasonings of real Mongolian food are very simple and minimal. Salt and pepper are commonly used, sometimes with the combination of cumin powder and chili flakes. When we are talking about Mongolian food in the context of China, we often refer to Inner Mongolia, an ethnically Mongolian province of China that borders the country of Mongolia. Its food and seasonings are also affected by the rest of China. For the main ingredients of Mongolian food, mutton and lamb will be at the top of the list, way above other meat, such as beef and chicken. Other important ingredients in daily life also include flour and milk, with very limited amounts of vegetables. When it comes to cooking, roast whole lamb, roast lamb leg, and naan bread are the most popular and commonly known items. Compared to mainstream Chinese food, Mongolian style roasting often features...
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Prep the ribs: Turn the lamb bone-side-up and feel the bottom of the rack for remnants of the chine bone. Using a sharp paring knife, trim away any bony fragments and discard. Turn the rack over and lightly score any visible fat. Spread ¾ of the dry rub mixture over the meat side of each rack and massage in well. Spread the rest of the rub over the bone-side and repeat. Place the ribs on a ... ... Show details


Rosemary & Garlic Oven Roasted Rack of Lamb (with Video ...

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  1. Remove the rack of lamb from the refrigerator and place in a baking dish. Season both sides of the lamb generously with salt and pepper.
  2. In a food processor, combine the olive oil, rosemary, thyme, garlic cloves and lemon zest and pulse until finely chopped. This can be done by hand by finely chopping the garlic and herbs, then stirring into the oil in a small bowl if you do not have a food processor.
  3. Rub the marinade over the seasoned lamb and allow to sit at room temperature for 1 hour before roasting so that it will cook evenly. [See Recipe Notes]
  4. Heat oven to 450 degrees F. Place the lamb with the fat side up on the baking sheet and roast for 15 minutes before rotating the baking sheet to ensure even cooking and roasting for another 10 minutes for medium-rare meat or 15 minutes for medium doneness (although in my opinion, lamb should is best served medium-rare). If using a digital meat thermometer, medium-rare will be between 130-140 degrees F and medium is between 140-145 degrees F. But the internal temperature will continue to rise about 5 degrees after the rack is removed from the oven, so if you are shooting for an end temp of 130, you will want to pull the lamb when it reaches 125 degrees F.
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