Cumin & Coriander Lamb Ribs
Every time I go to the grocery store I am always looking for something new to try. One day at Wal-Mart I saw this package.
Closer inspection showed that they are lamb ribs. I had never seen these before, ever! Since I simply love lamb I had to grab a package of them. Of course I had absolutely no idea as what to do with them.
I did some research and found the recipe below. In the original recipe the ribs are supposed to be grilled but I did them in the oven. It is simply wonderful. The taste of the ribs with my few changes is lip smacking good. You start out by making a dry rub.
You then take part of the dry rub and massage it into the lamb ribs. Let the ribs sit for one hour before cooking.
Then you add molasses to the remaining dry rub.
Next add some apple cider vinegar.
The ribs are ready to go into the oven.
These were oh so good. Some of the ribs had a bit of fat on them but I just cut that off before I ate them.
Cumin & Coriander Lamb Ribs
1/4 cup kosher salt (I found them to be very salty, try using less)
2 tblsp light brown sugar
1 tblsp cumin
1 tblsp ground coriander
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
two 2-1/2 - 3 pound racks of lamb ribs
1 cup apple cider vinegar
2 tblsp pomegranate molasses (I used the regular stuff)
In a small bowl mix all the dry ingredients. Remove 2 tblsp of the rub and set aside. Place the lamb ribs on a foil lined pan and rub with the remaining dry rub. Let sit at room temperature for at least one hour.
Pre-heat grill or oven. (I baked mine at 350 degrees). Whisk the vinegar and molasses into the remaining dry rub and mix until smooth.
Place ribs, meaty side down, on grill and cook over moderately low heat, turning once, until lightly charred all over, 7-10 minutes. Reduce heat to low and continue to grill for 90 minutes, turning and basting with sauce every 10 minutes, until the meat is very tender and nicely charred. Transfer to a cutting board, tent with foil and let rest for 10 minutes. Cut the ribs between the bones and serve.
I baked mine for 90 minutes, basting every 10 minutes after the first 30 minutes and never turned them.
Closer inspection showed that they are lamb ribs. I had never seen these before, ever! Since I simply love lamb I had to grab a package of them. Of course I had absolutely no idea as what to do with them.
I did some research and found the recipe below. In the original recipe the ribs are supposed to be grilled but I did them in the oven. It is simply wonderful. The taste of the ribs with my few changes is lip smacking good. You start out by making a dry rub.
You then take part of the dry rub and massage it into the lamb ribs. Let the ribs sit for one hour before cooking.
Then you add molasses to the remaining dry rub.
Next add some apple cider vinegar.
The ribs are ready to go into the oven.
These were oh so good. Some of the ribs had a bit of fat on them but I just cut that off before I ate them.
Cumin & Coriander Lamb Ribs
1/4 cup kosher salt (I found them to be very salty, try using less)
2 tblsp light brown sugar
1 tblsp cumin
1 tblsp ground coriander
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
two 2-1/2 - 3 pound racks of lamb ribs
1 cup apple cider vinegar
2 tblsp pomegranate molasses (I used the regular stuff)
In a small bowl mix all the dry ingredients. Remove 2 tblsp of the rub and set aside. Place the lamb ribs on a foil lined pan and rub with the remaining dry rub. Let sit at room temperature for at least one hour.
Pre-heat grill or oven. (I baked mine at 350 degrees). Whisk the vinegar and molasses into the remaining dry rub and mix until smooth.
Place ribs, meaty side down, on grill and cook over moderately low heat, turning once, until lightly charred all over, 7-10 minutes. Reduce heat to low and continue to grill for 90 minutes, turning and basting with sauce every 10 minutes, until the meat is very tender and nicely charred. Transfer to a cutting board, tent with foil and let rest for 10 minutes. Cut the ribs between the bones and serve.
I baked mine for 90 minutes, basting every 10 minutes after the first 30 minutes and never turned them.
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