Glazed Lamb Ribs

By Sam Sifton

Glazed Lamb Ribs
Marcus Nilsson for The New York Times. Food Stylist: Brian Preston-Campbell. Prop Stylist: Angharad Bailey.
Total Time
About 3 hours 45 minutes
Rating
5(248)
Comments
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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.)

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Ingredients

Yield:4 servings

    For the Lamb

    • 2racks lamb ribs
    • 2tablespoons Kosher salt
    • 6cloves garlic, peeled and finely diced
    • 6sprigs thyme
    • 3sprigs rosemary
    • 2bay leaves

    For the Glaze

    • 1cup sherry vinegar
    • 1cup honey
    • 1tablespoon fennel seeds, cracked
    • 1tablespoon coriander seeds, cracked
    • 1tablespoon ground freshly ground black pepper
    • 1tablespoon ground Aleppo chili
    • 2tablespoons unsalted butter, cold

    For the Sprinkle

    • 2tablespoons coriander seeds, toasted and cracked, or 1 tablespoon ground coriander
    • 2teaspoons Aleppo chili
    • 2teaspoons Kosher salt, or to taste
    • Zest of 1 lemon
    • 1tablespoon parsley, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

584 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 81 grams carbohydrates; 6 grams dietary fiber; 70 grams sugars; 11 grams protein; 594 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.

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Preparation

  1. For the Lamb

    1. Step 1

      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.

    2. Step 2

      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.

    3. Step 3

      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.

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Ratings

5 out of 5
248 user ratings
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Comments

MollyT

This was so good! However, with our grass-fed (and possibly smaller) lamb, the cooking time should have been cut in half. Will definitely make this again, maybe using a lamb shoulder roast next time.

Lilot Moorman

Lamb ribs are tricky, and this recipe is a winner. If you don't have Aleppo chile, chile ancho works well.

CMJ

Not sure why you find the name irritating. Hope this helps.

From: thekitchn.com
Kosher salt's original purpose was really to kosher meat, meaning to remove the blood from meat, so it's really koshering salt. Certain salt companies labeled the boxes of this coarse salt kosher salt rather than koshering salt, and the name stuck.

ABG

These were delicious. I very sadly forgot about the butter for the glaze until we were eating but they were still very good without. I made the sprinkle and the yogurt sauce but disagree with the intro - I'd pick the sprinkle over the yogurt, it really brightened up the ribs and really made them special. You can probably cut the glaze amounts in half. I prepared four 8 rib racks with one batch and had enough for a couple more racks left over.

Paula

The recipe decribes a yogurt sauce, but there is no yogurt in the ingredients.

ds

Great recipe! We used grass fed Denver ribs. Lots of ingredients but the recipe really isn't that hard. Cooking time seemed right. Based on another note we used 1 tsp regular salt for the rub and it worked fine--salt called for in recipe would be way too much.

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