Lamb Ribs Recipes

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LAMB RIBS WITH HONEY AND WINE



Lamb Ribs with Honey and Wine image

Combination of Middle Eastern and European dishes. Best if served with steamed vegetables and hot cooked rice.

Provided by ELINOAR

Categories     Meat and Poultry Recipes     Lamb

Time 2h20m

Yield 6

Number Of Ingredients 11

3 ½ pounds lamb ribs
2 onions, chopped
1 cup dry white wine
¼ cup soy sauce
¼ cup fresh lemon juice
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Place lamb in a 9x13-inch baking dish.
  • Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a small bowl. Mix well and pour mixture all over lamb. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes.

Nutrition Facts : Calories 507.5 calories, Carbohydrate 10.2 g, Cholesterol 112.2 mg, Fat 36.8 g, Fiber 1 g, Protein 25.8 g, SaturatedFat 15.1 g, Sodium 1077.1 mg, Sugar 5.5 g

SWEET AND SMOKY LAMB RIBS



Sweet and Smoky Lamb Ribs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 5

5 pounds lamb spareribs (4 to 5 trimmed racks)
2 tablespoons kosher salt
2 teaspoons smoked hot paprika
1 cup orange marmalade
2 tablespoons soy sauce

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 LAMB RIBS



Glazed Lamb Ribs image

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

2 racks lamb ribs
2 tablespoons Kosher salt
6 cloves garlic, peeled and finely diced
6 sprigs thyme
3 sprigs rosemary
2 bay leaves
1 cup sherry vinegar
1 cup honey
1 tablespoon fennel seeds, cracked
1 tablespoon coriander seeds, cracked
1 tablespoon ground freshly ground black pepper
1 tablespoon ground Aleppo chili
2 tablespoons unsalted butter, cold
2 tablespoons coriander seeds, toasted and cracked, or 1 tablespoon ground coriander
2 teaspoons Aleppo chili
2 teaspoons Kosher salt, or to taste
Zest of 1 lemon
1 tablespoon parsley, finely chopped

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

ROASTED LAMB RIBS



Roasted Lamb Ribs image

Provided by Julia Moskin

Categories     dinner, easy, main course

Time 3h

Yield 1 or 2 servings

Number Of Ingredients 3

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

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.

OVEN-ROASTED LAMB RIBS



Oven-Roasted Lamb Ribs image

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

4 pounds lamb ribs
½ cup lemon juice
3 tablespoons molasses
3 tablespoons white vinegar
2 tablespoons mustard
2 tablespoons ketchup
1 tablespoon ground cinnamon
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
1 onion, quartered
2 small tomatoes, quartered
2 small thin-skinned sweet peppers, cored and seeded
1 cup finely chopped parsley
9 cloves garlic, minced
1 ½ teaspoons cayenne pepper

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

DRY RUBBED AND ROASTED LAMB RIBS



Dry Rubbed and Roasted Lamb Ribs image

Provided by Guy Fieri

Categories     main-dish

Time P1DT2h15m

Yield 4 servings

Number Of Ingredients 35

1 1/4 cups kosher salt
1 teaspoon freshly ground black pepper
4 pounds lamb spare rib racks
2 tablespoons whole black peppercorns
2 tablespoons whole fennel seeds
1/4 cup paprika
1/4 cup dried sage
1/4 cup dried thyme
3 tablespoons granulated garlic
3 tablespoons onion powder
3 tablespoons sugar
1 tablespoon dried bay leaf powder
2 large sweet onions, sliced
1/2 cup red wine vinegar
4 sprigs fresh thyme, leaves plucked
1 1/2 cups low-sodium chicken stock
Olive oil, for drizzling
Kosher salt
Apricot Mint Chimichurri, recipe follows
1/2 cup dried apricots
1 teaspoon plus 1 tablespoon honey
1 1/4 cups fresh mint leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro stems and leaves
1/2 cup fresh cilantro stems and leaves
2/3 cup red wine vinegar
Zest and juice of 1 lemon
2 cloves garlic, peeled
1 teaspoon chipotle adobo sauce
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch crushed red pepper
1 cup extra-virgin olive oil

Steps:

  • For the cure: Combine the salt and pepper in a bowl. Generously cover the ribs with the cure. Place the ribs, uncovered, on a rack set in a baking pan or a tray. Marinate for 24 hours in the refrigerator. Rinse the ribs well under cold water, and pat dry thoroughly.
  • For the dry rub: Toast the peppercorns and fennel seeds in a dry saute pan until fragrant, 2 to 3 minutes. Using a mortar and pestle or spice grinder, grind the toasted spices. Combine the ground peppercorns and fennel seeds with the paprika, dried sage, dried thyme, granulated garlic, onion powder, sugar and bay leaf powder in a bowl, stirring to combine thoroughly.
  • Preheat the oven to 275 degrees F. Line a baking sheet with foil and scatter the onions on the foil. Sprinkle the dry rub liberally over both sides of the ribs and place them, bone-side down, on top of the onions to prevent sticking. Add the vinegar to the pan and sprinkle the fresh thyme leaves over the ribs. Top with another piece of foil and crimp the edges together with the bottom piece of foil to create a large foil pouch. Roast until the ribs are tender and the meat has shrunk back from the bone, approximately 1 1/2 hours.
  • Pour the pan juices through a strainer to remove the onions. Skim the fat and simmer the juices with the chicken stock in a saucepan over high heat until reduced by half.
  • Cut the lamb racks into double rib portions, drizzle lightly with olive oil and sprinkle with a little salt. Crisp the exterior of the ribs on a hot grill or under a broiler for 5 minutes (meat-side only), basting occasionally with the reduced pan juices. Serve drizzled with the apricot mint chimichurri.
  • Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water. Soak the apricots for 10 minutes to plump. Remove the apricots from the hot water and roughly chop.
  • In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped. Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce. Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.

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