I have taken delivery of my lamb for the season and will be trying a few new recipes. I made these ribs and they were divine. They were nicely sized for finger food and this recipe looked appropriate. It was delicious. I encourage you to try it! Bon Appetit!
Crispy Lamb Spare Ribs
For lamb ribs
- 6 pounds small breast ribs
- 3 teaspoons kosher salt
- 3 teaspoons freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 onions, coarsely chopped
- 8 carrots, coarsely chopped
- 8 stalks celery, coarsely chopped
- 2 heads garlic, cloves peeled and coarsely chopped
- 4 tablespoons fresh rosemary, coarsely chopped
- 4 cups dry red wine
- 1 chicken stock
- 2 cups frozen peas (from one 10-ounce package), unthawed
- 1 red onion, finely chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
To serve
- 2 cups vegetable oil
- 1 cup all-purpose flour
- 1 cup semolina flour (pasta flour)
- 1/2 cup Parmigiano-Reggiano, finely grated
- 1 tablespoon whole cumin seeds, toasted and finely ground using spice or coffee grinder (about 1 teaspoon ground)
- 1 tablespoon whole coriander seeds, toasted and finely ground using spice or coffee grinder (about 1 teaspoon ground)
- 1/2 teaspoon kosher salt
Braise lamb ribs
Preheat oven to 300°F.
Preheat oven to 300°F.
Pat ribs dry and sprinkle with salt and pepper. In heavy large sauté pan over moderately high heat, heat olive oil until hot but not smoking. Working in batches, sear ribs until golden brown, 4 1/2 to 5 minutes per side. Transfer ribs as done to platter; do not wash pan.
In same pan, combine onions, carrots, celery, garlic, and rosemary. Sauté, stirring often, until soft, about 15 minutes. Add red wine and bring to boil. Lower heat to moderate and continue simmering until reduced by about 10 percent, about 3 minutes. Add stock and bring to simmer. Return ribs to pan, cover, and braise in oven until desired doneness (125°F for medium-rare, about 1 hour). Transfer ribs to cutting board and let stand 15 minutes. Lower oven to 125°F.
While ribs are braising, make salad
Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add peas and boil, uncovered, until tender, 2 to 3 minutes. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again. Coarsely chop, transfer to medium bowl, add onion, and toss to combine.
Have ready large bowl ice water. In medium saucepan over high heat, bring salted water to boil. Add peas and boil, uncovered, until tender, 2 to 3 minutes. Drain in colander, then immediately plunge colander into ice water to stop cooking. Drain again. Coarsely chop, transfer to medium bowl, add onion, and toss to combine.
In small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over pea-onion mixture and toss to combine.
Finish ribs and serve
In heavy large sauté pan, heat vegetable oil until hot but not smoking. Cut racks into individual ribs.
In heavy large sauté pan, heat vegetable oil until hot but not smoking. Cut racks into individual ribs.
In medium bowl, whisk together flour, semolina, and Parmigiano-Reggiano.
Working in batches of 6, dredge ribs in flour mixture and fry until golden and crisp, 2 to 2 1/2 minutes per side. Transfer as done to paper towel-lined plate. Keep warm in oven while frying remaining batches.
