Seared Lamb Ribs With Spicy Yogurt Sauce
- Total Time
- 4 hours, plus brining and marinating
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons sea salt
- 2cloves garlic, slivered
- 3pounds lamb ribs, in one piece (about 8 ribs), trimmed
- 4tablespoons Dijon mustard
- 1tablespoon crushed black peppercorns
- 1tablespoon crushed dry green peppercorns
- ½cup Greek yogurt
- 1tablespoon Dijon mustard
- 1jalapeño chile, seeded and minced
- 1teaspoon cumin seeds, toasted and ground
- Sea salt, to taste
- 1lemon, in wedges, for serving
For the Ribs
For the Sauce
Nutritional analysis per serving (4 servings)
1325 calories; 120 grams fat; 53 grams saturated fat; 0 grams trans fat; 48 grams monounsaturated fat; 9 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 53 grams protein; 991 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Brine the ribs: Dissolve salt in 5 cups cool water. Pour into a roasting pan or baking dish that will hold the lamb and brine without much room to spare. Add the garlic. Remove thin membrane from the bone side of the lamb. Place lamb in brine. It should be just covered with the liquid; if not, add a little more water. Cover with plastic wrap and refrigerate 24 hours, turning once.
- Step 2
Marinate the ribs: Rinse lamb and pat dry. Discard brine. Smear mustard on both sides of lamb, and sprinkle with black and green peppercorns. Place lamb on a rack in the roasting pan and set aside at room temperature for 2 hours.
- Step 3
Make the sauce: Mix yogurt with mustard, chile, cumin and salt. Cover and refrigerate until ready to use. (It will keep several days.)
- Step 4
Heat oven to 250 degrees. Bake lamb for 2½ hours. Remove from oven and allow to cool about 30 minutes. The final sear for the lamb can be done immediately, or the lamb can be wrapped in foil, refrigerated and seared before serving, up to 2 days later.
- Step 5
To finish, slice between the bones to separate each rib. Heat a cast-iron skillet on medium-high until very hot. Reduce heat to medium. Sear ribs on all sides until browned. Serve with lemon wedges and yogurt sauce on the side.
Private Notes
Comments
I've made lamb ribs for years, usually mid-eastern style. Use lamb breast; it's cheapest and unctuous. Diagonally slash both sides of meat. Make paste; fresh mint, ground coriander, cumin, garlic, harissa and olive oil; rub on lamb, mostly on fat side. Preheat oven to 350; place lamb, fat-side up in roasting pan. Roast for ½ hr; reduce temp to 225; cover pan; roast 3-4 hrs until lamb is brown and fat has rendered. It should be falling off the bone. Drain fat; brown under broiler.
Followed the recipe exactly and truly enjoyed the dish. It is important to bake the lamb on a rack in the baking pan, so that the excess fat can drip off the ribs. I think the yogurt sauce can be scaled back quite a bit as it distracts from the excellent flavor of the lamb itself. We barely touched the yogurt sauce as we gobbled up the lamb. Now that the ribs are gone, we need to find a way to use all the leftover yogurt sauce. I will definitely cook this again.
Made it today and a full hit, I did not brine for 24 hours just 4 hours and it did the trick. I resisted to use rosemary and oil and that was wise. It cooked in 2hours. Searing not to be missed. The yougart sauce was ok, needed garlic likely.
I think this is a good recipe, I just didn’t like the cut of meat.
Advertisement