Rib Of Lamb Recipe

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.)

Recipe From cooking.nytimes.com

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
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Calories582
UnsaturatedFat13 grams
Carbohydrate81 grams
Fat27 grams
Fiber6 grams
Protein11 grams
SaturatedFat13 grams
Sodium582 milligrams
Sugar70 grams
TransFat0 grams

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.

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.

Recipe From allrecipes.com

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
Calories507.5 calories
Carbohydrate10.2 g
Cholesterol112.2 mg
Fat36.8 g
Fiber1 g
Protein25.8 g
SaturatedFat15.1 g
Sodium1077.1 mg
Sugar5.5 g

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.

RACK OF LAMB



Rack of Lamb image

Recipe From foodnetwork.com

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)

Steps:

  • In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
  • Preheat the oven to 450 degrees F.
  • Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

RACK OF LAMB WITH GARLIC AND HERBS



Rack of Lamb With Garlic and Herbs image

Herb-and-bread-crumb coatings are classic on rack of lamb, but leaving out the crumbs lightens the dish. Get the recipe.

Recipe From epicurious.com

Provided by Shelley Wiseman

Categories     Lamb     Herb     Roast     Summer     Gourmet     Easter     Spring     Meat     Entertaining

Yield 8 servings

Number Of Ingredients 15

For lamb
2 (8-rib) frenched racks of lamb (each rack 1 1/2 lb), trimmed of all but a thin layer of fat
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1 teaspoon vegetable oil
For herb coating
1/2 head new garlic or 3 large regular garlic cloves, minced
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons extra-virgin olive oil
Special Equipment
an instant-read thermometer

Steps:

  • Brown lamb:
  • Heat a dry 12-inch heavy skillet over high heat until hot, at least 2 minutes. Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches if necessary, on all sides (not ends), about 10 minutes per batch.
  • Transfer racks to a small (13- by 9-inch) roasting pan.
  • Coat and roast lamb:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120°F, 5 to 10 minutes more. Let stand, covered, 10 minutes. (Internal temperature will rise to 125 to 130°F for medium-rare while lamb stands.)
  • Cut each rack into 4 double chops.

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.

Recipe From allrecipes.com

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
Calories818.9 calories
Carbohydrate33 g
Cholesterol190.3 mg
Fat56.1 g
Fiber5.5 g
Protein46.9 g
SaturatedFat23.3 g
Sodium2087.7 mg
Sugar16.3 g

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.

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