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
SWEET AND SMOKY LAMB RIBS
Provided by Giada De Laurentiis
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F.
- Place the rib racks on a baking sheet. Mix together the salt and paprika, and sprinkle the racks evenly with the mixture. Cover with foil and bake for 2 hours.
- Meanwhile, mix together the marmalade and soy sauce.
- After 2 hours, uncover the racks and brush them with the marmalade mixture. Raise the oven temperature to 400 degrees F and roast, uncovered, for an additional 30 minutes, basting the racks halfway through with the pan juices.
- Cut into individual ribs and serve with lots of napkins.
GLAZED RACKS OF LAMB
Rack of lamb isn't an entree you make every day. So when you do prepare it, you need a tried-and-true recipe like this one. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place lamb on a greased foil-lined baking sheet. Drape a piece of heavy-duty foil over bones to prevent overbrowning. In a small bowl, combine the honey, preserves, oil and lime juice. Set aside 1/2 cup. Spoon half of the remaining glaze over lamb. , Broil 4-6 in. from the heat for 10-12 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting once with remaining glaze. , Remove lamb from the oven and loosely cover with foil. Let stand for 5 minutes before cutting. Brush with reserved glaze.
Nutrition Facts : Calories 512 calories, Fat 17g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 94mg sodium, Carbohydrate 61g carbohydrate (59g sugars, Fiber 0 fiber), Protein 30g protein.
GLAZED BBQ RIBS
Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.
Nutrition Facts :
BALSAMIC-GLAZED OVEN-BAKED RIBS
Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant's chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook.
Provided by Steven Raichlen
Categories dinner, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
- Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
- Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
- Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
- Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
- Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.
GRILLED LAMB WITH BROWN SUGAR GLAZE
Sweet and savory, perfect for a spring meal with noodles and a green vegetable. Chops need to marinate one hour.
Provided by Debra
Categories Meat and Poultry Recipes Lamb Chops
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
- Preheat grill for high heat.
- Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
Nutrition Facts : Calories 241.1 calories, Carbohydrate 15.8 g, Cholesterol 56.3 mg, Fat 13.1 g, Fiber 0.7 g, Protein 14.6 g, SaturatedFat 5.6 g, Sodium 339.2 mg, Sugar 13.6 g
More about "glazed lamb ribs recipes"
BARBECUE-GLAZED LAMB RIBS | SO DELICIOUS
From sodelicious.recipes
5/5 (2)Total Time 1 hrCuisine FusionCalories 558 per serving
THE BEST WHISKEY GLAZED RIBS - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
CRISPY LAMB RIBS WITH SHERRY–HONEY GLAZE AND MINTED …
From jamesbeard.org
PITMASTER CHRIS LILLY'S SMOKED LAMB RIBS RECIPE - FOOD …
From foodrepublic.com
10 BEST LAMB RIBS RECIPES | YUMMLY
From yummly.com
LAMB RIBS - EASY GRILLED BBQ LAMB RIBLETS RECIPE
From runningtothekitchen.com
BAKED OR BARBECUED STICKY GLAZED RIBS - ERREN'S KITCHEN
From errenskitchen.com
TAMARIND GLAZED LAMB RIBS RECIPE - VIET WORLD KITCHEN
From vietworldkitchen.com
MISO-GLAZED LAMB RIBS | BETTER HOMES AND GARDENS
From bhg.com.au
EASY STICKY LAMB RIBS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (178)Total Time 1 hr 10 minsCategory Dinner, Gluten FreeCalories 426 per serving
- Combine all the glaze ingredients and mix well. Taste for seasoning and adjust. You want the glaze to be sweet and spicy but be balanced with salt (from the soy) and acid (from the vinegar).
- Place the ribs in the oven and allow to bake for 20-25 minutes then brush with the remaining glaze every 10 minutes. After 40 minutes, increase the temperature to 220ºC/430ºF and allow the ribs to caramelize.
HOW TO COOK LAMB RIBS (IN OVEN OR GRILLED) - CRAFT BEERING
From craftbeering.com
5/5 (5)Total Time 2 hrs 40 minsCategory Cooking Tips And How TosCalories 766 per serving
GLAZED LAMB RIBS WITH CORN SALAD RECIPE BY COLIN FASSNIDGE
From gourmettraveller.com.au
GLAZED LAMB RIBS - THE FRESHDIRECT BLOG
From freshdirect.com
GLAZED ALBERTA LAMB RIBS
From albertalamb.ca
JAMES WHETLOR’S BARBECUED LAMB RIBS WITH TAMARIND GLAZE
From greatbritishfoodawards.com
RECIPES - SMOKED HONEY GLAZED LAMB RIBS - OZPIG AUSTRALIA
From ozpig.com.au
GLAZED LAMB RIBS - PLAIN.RECIPES
From plain.recipes
10 BEST BAKED LAMB RIBS RECIPES | YUMMLY
From yummly.com
GLAZED LAMB RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
GLAZED LAMB RIBS | RED MEAT RECIPES | WEBER BBQ
From weber.com
HARISSA GLAZED ROASTED LAMB SPARE RIBS RECIPE | D'ARTAGNAN
From pinterest.com
GLAZED LAMB RIBS - THE NEW YORK TIMES
From nytimes.com
SMOKED RIBS WITH THE BEST GLAZE - NATASHASKITCHEN.COM
From natashaskitchen.com
ROASTED LAMB RIBLETS | THE CITY COOK, INC.
From thecitycook.com
POMEGRANATE-GLAZED LAMB RIBS SCENTED WITH RAS-EL-HANOUT
From robertsinskey.com
SICHUAN HONEY GLAZED LAMB RIBS - THE FOOD IN MY BEARD
From thefoodinmybeard.com
EMERIL'S TOMATO CHILE-GLAZED LAMB SPARE RIBS
From louisiana.kitchenandculture.com
SICHUAN HONEY GLAZED AMERICAN LAMB RIBS - STRAUSS BRANDS
From straussbrands.com
HONEY-GLAZED RACK OF LAMB W/ HERBS - BDA FARM
From bdafarm.com
BALSAMIC VINEGAR-GLAZED LEG OF LAMB - RICARDO
From ricardocuisine.com
GLAZED LAMB RIBS RECIPE | RECIPE | LAMB RIBS, RECIPES, LAMB RECIPES
From pinterest.com
HARISSA GLAZED ROASTED LAMB SPARE RIBS RECIPE | D'ARTAGNAN
From dartagnan.com
SICHUAN HONEY GLAZED AMERICAN LAMB RIBS - SUPERIOR FARMS
From superiorfarms.com
GLAZED LAMB RIBS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HARISSA GLAZED ROASTED LAMB SPARE RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
STICKY GLAZED SPICED LAMB RIBS WITH A CUCUMBER AND PEAR SALAD …
From recipes.co.nz
PORK RIB RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
GLAZED LAMB RIBS - LA BOîTE
From laboiteny.com
LAMB RIBS WITH GLAZE - COOKEATSHARE
From cookeatshare.com
GRILLED LAMB RIBS WITH GLAZED SHIITAKE MUSHROOMS RECIPE
From foodandwine.com
RACK OF PORK RIBS RECIPE - THERESCIPES.INFO
From therecipes.info
LAMB RIBS WITH TAMARIND GLAZE | FOOD AND TRAVEL MAGAZINE
From foodandtravel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search