HERB-MARINATED RACK OF LAMB
Rack of lamb is simple to prepare and quite elegant for a proper dinner party. Racks have become so popular and expensive in the U.S. that chefs have turned to overseas sources to supply their restaurants at a much cheaper price. There are many New Zealand producers selling lamb with no added hormones or antibiotics. Small organic and free range producers in the U.S. sell their animals whole, so you not only get two racks you get everything else, legs, shoulders, shanks, etc. as well. Lambs are very small, 35 to 40 pounds, so if you split a whole one with a friend it is easy to use up all of the cuts. The herb marinade for the rack really perfumes the meat if it is done a day or two ahead of time. The same marinade can be used for many other cuts as well. It is best to remove as many of the herbs and garlic before roasting as they will burn and create off flavors.
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix together the olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl. Add the lamb and coat well. Grind some coarse black pepper over all. Wrap well and marinate the racks overnight.
- The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.
- Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.
- To serve, cut each lamb rack into 4 equal pieces, 2 bones per chop and serve on individual plates or a platter with the accompaniments of your choice.
LAMB RIBS WITH HONEY AND WINE
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
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
GRILLED LAMB RIBLETS
I love lamb riblets and this is a great way to cook them on the grill--I think it will work for lamb chops too just changing the cooking times. The original recipe called for lemons, but when I made this I was out of lemons so used lime for rubbing on the lamb itself. Recipe source: Bon Appetit (August 1990)
Provided by ellie_
Categories Lamb/Sheep
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- To make the glaze: in a saucepan over medium high heat melt butter and oil together. Stir in shallots and sauté for 4 minutes or until golden brown.
- Stir in garlic and sauté for 2 minutes.
- Stir in thyme and cook stirring for 1 minute.
- Stir in honey and lemon juice and bring to a simmer, stirring until honey dissolves. Reduce heat and simmer for 10 minutes, stirring frequently.
- Stir in mint and simmer stirring frequently for 10 more minutes or until glaze is thick.
- Add salt and pepper to taste.
- Cover and let stand for 3 hours. (*Glaze can be prepared one day ahead, covered and refrigerated. Before using, stir over low heat until heated.).
- To prepare riblets: rub riblets with cut sides of lemons (or limes see note above in description). Season both sides with spices, salt and pepper. Cover and let stand for 45 minutes while preparing barbecue grill.
- Prepare grill to medium high heat. Brush grill with oil.
- Place ribs on grill and sear for 8 - 10 minutes per side.
- Cover with grill lid or aluminum foil and continue grilling, turning occasionally for 20-30 minutes or until lamb is done. Uncover.
- Brush riblets with some of the glaze and continue grilling for 10 minutes or until lightly charred.
- Cut riblets into serving pieces and then arrange them on platter, garnishing with mint and lemon wedges.
Nutrition Facts : Calories 341.2, Fat 19.9, SaturatedFat 7, Cholesterol 22.9, Sodium 74.7, Carbohydrate 48, Fiber 4.8, Sugar 35.3, Protein 2.4
RIB MARINADE
This is good on grilled meats - chicken, beef - however, we always use it for pork ribs. I omit the oil and have never had a problem but I know marinade is technically supposed to have oil so I put it in the recipie. I don't really know where this recipe comes from. Can be used for up to 10 lbs of meat. Can be stored in the refrigerator if you don't use it all.
Provided by Keolani
Categories Meat
Time 13m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients.
- Marinade meat several hours or overnight.
- Can freeze.
Nutrition Facts : Calories 919.3, Fat 95.4, SaturatedFat 12.2, Sodium 5302.9, Carbohydrate 13.3, Fiber 2.1, Sugar 4, Protein 8.5
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.
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
MARINATED LAMB RIBLETS
Provided by Barbara Kafka
Categories appetizer
Time 55m
Yield 25 to 30 pieces
Number Of Ingredients 10
Steps:
- With a sharp knife, cut between the ribs of the nine strips (three per rack) to divide into riblets.
- Mix together all remaining ingredients in a bowl to create a marinade. Add riblets and stir to coat well. Let riblets marinate at least 3 hours, or overnight in refrigerator, turning them occasionally in marinade.
- Preheat oven to 375 degrees.
- Place riblets, separated, on a roasting pan or jelly roll pan. Bake 35 to 50 minutes, depending on meatiness of ribs, basting every 10 minutes. Serve hot.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 126 milligrams, Sugar 0 grams
LAMB MARINADE
Steps:
- Combine all ingredients and blend until smooth. I like to use my immersion blender, but an upright would work well too.
- Use half for marinade, and reserve second half for basting, dipping, and dressing.
- Makes about 1 cup of marinade.
- Enjoy!
Nutrition Facts : Calories 127 kcal, ServingSize 1 serving
HERB-CRUSTED RACK OF LAMB
Steps:
- Heat the oven to 425 degrees F/220 degrees C.
- Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack.
- Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.
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- Combine all the glaze ingredients and mix well. Taste for seasoning and adjust. You want the glaze to be sweet and spicy but be balanced with salt (from the soy) and acid (from the vinegar).
- Place the ribs in the oven and allow to bake for 20-25 minutes then brush with the remaining glaze every 10 minutes. After 40 minutes, increase the temperature to 220ºC/430ºF and allow the ribs to caramelize.
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- Pour half of the lemon garlic sauce over the ribs and marinate at room temperature for 30 minutes (or refrigerate overnight).
- Season the racks front to back with salt and pepper and wrap individually with foil. Place on a sheet tray lined with foil for easy clean up and bake for 3 hours. Remove the foil and flip the ribs. Apply extra lemon garlic sauce and increase the temperature to 400°F. Roast for 30 minutes longer. Rest before cutting for at least 15 minutes. Serve with extra lemon garlic sauce.
3 WAYS TO COOK LAMB SPARE RIBS - WIKIHOW
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87% (23)Estimated Reading Time 7 minsCategory Beef And LambPublished 2014-08-29
- Making Roasted Lamb Spare Ribs in the Oven Combine the balsamic vinegar, olive oil, garlic, and rosemary. Pour 3⁄4 cup (180 mL) of balsamic vinegar into a bowl.
- Making Grilled Lamb Spare Ribs Combine the vinegar, lemon juice, rosemary, and garlic in a bowl. Pour 2 cups (470 mL) of sherry vinegar into a mixing bowl.
- Making Slow Cooker Lamb Spare Ribs Brown the lamb racks in a frying pan and oil for 1 to 2 minutes per side. Heat about 1 tablespoon (15 mL) of olive oil in a frying pan over high heat.
LAMB RIBS RECIPE - BBC FOOD
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- Put the ribs into a large saucepan and cover with water. Bring to the boil on a high heat, then turn the heat down to medium until the ribs have cooked through.
- While the ribs are boiling, put the sugar and honey into a pan over a medium heat, giving it a stir occasionally. Once the sugar has melted and the caramel is a deep brown colour, take the pan off the heat.
- Preheat the oven to 220C/200C Fan/Gas 7. Have a roasting tray lined with baking paper ready – this will help avoid having a monumental sticky mess to clear up afterwards.
- Once the ribs are tender, take them out of the pan and drain. Pop the ribs into the roasting tray and put them into the oven for 10 minutes.
- Remove the ribs from the oven and brush the sticky glaze on top, making sure to cover every crevice. Get ready to stare into the oven for another 10 minutes, basting the ribs halfway through.
- For the garnish, mix the spring onions, sesame seeds, coriander and chilli in a bowl. As soon as those ribs are out, get them into a serving dish. Sprinkle over the garnish and eat straight away.
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