ROASTED LAMB BREAST
You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders I've featured in the past. Here we have a brand new cut to celebrate, the lamb breast.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 2h55m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
- Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
- Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
- Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
- Remove lamb from oven and cut into four pieces.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
- Bake lamb until meat is browned and edges are crispy, about 20 minutes.
- Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
- Serve lamb topped with parsley and vinegar sauce.
Nutrition Facts : Calories 622.3 calories, Carbohydrate 7.7 g, Cholesterol 180.4 mg, Fat 45.3 g, Fiber 2.8 g, Protein 46.2 g, SaturatedFat 16.8 g, Sodium 1301.6 mg, Sugar 1.8 g
ROASTED LAMB RIBS
Provided by Julia Moskin
Categories dinner, easy, main course
Time 3h
Yield 1 or 2 servings
Number Of Ingredients 3
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.
GRILLED OR BROILED LAMB RIBS
Steps:
- Start a charcoal or wood fire, or preheat a gas grill or broiler; the fire should be only moderately hot, and the rack should be at least 4 inches from the heat source. Bring a large pot of water to a boil; salt it. Add the lamb, and simmer for 10 minutes.
- Drain ribs. Grill or broil them for about 10 minutes, turning once or twice and sprinkling them with a little salt and pepper. Meanwhile, process the honey, mustard and onion in a blender until smooth.
- When ribs begin to brown, brush them with sauce, and continue to cook, watching so they do not catch fire. When they are brown and crisp all over - in about 10 to 15 minutes - remove from grill, and serve.
Nutrition Facts : @context http, Calories 1152, UnsaturatedFat 37 grams, Carbohydrate 21 grams, Fat 74 grams, Fiber 1 gram, Protein 95 grams, SaturatedFat 32 grams, Sodium 1317 milligrams, Sugar 18 grams, TransFat 0 grams
OVEN-ROASTED LAMB RIBS
Why order template barbeque ribs when you can make a savory set of ribs that will make you eat till you drop or it pops out from your eyes? Best served on chopped parsley with pickled onions and other pickles, watercress leaves, tomatoes, and tahini sauce.
Provided by Nice Try
Categories Meat and Poultry Recipes Lamb
Time 14h10m
Yield 4
Number Of Ingredients 17
Steps:
- Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
- Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
- Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
- 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.
- Preheat oven to 300 degrees F (150 degrees C).
- Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
- Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.
Nutrition Facts : Calories 818.9 calories, Carbohydrate 33 g, Cholesterol 190.3 mg, Fat 56.1 g, Fiber 5.5 g, Protein 46.9 g, SaturatedFat 23.3 g, Sodium 2087.7 mg, Sugar 16.3 g
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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