Best 2 Crispy Lamb Spare Ribs With Honey Crème Fraîche And Chopped Pea Salad Recipes

Tantalize your taste buds with our crispy lamb spare ribs, a delectable dish that harmonizes the richness of lamb with a symphony of flavors. Marinated in a blend of aromatic spices, these ribs are roasted to perfection, achieving a crispy outer layer that yields to tender and succulent meat within. Elevate the experience with a luscious honey crème fraîche, adding a touch of sweetness and tang that complements the lamb's inherent savoriness. Accompanying this main attraction is a refreshing chopped pea salad, bursting with vibrant flavors and textures. Crisp peas, cool cucumber, and zesty red onion unite in a medley of colors and tastes, tossed in a light and tangy dressing. Prepare to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB RIBS WITH HONEY AND WINE

Lamb Ribs with Honey and Wine image

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

Ingredients

3 ½ pounds lamb ribs
2 onions, chopped
1 cup dry white wine
¼ cup soy sauce
¼ cup fresh lemon juice
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground black pepper

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

CRISPY LAMB SPARE RIBS WITH HONEY CRèME FRAîCHE AND CHOPPED PEA SALAD

Crispy Lamb Spare Ribs with Honey Crème Fraîche and Chopped Pea Salad image

Provided by Todd English

Categories Lamb Braise Fry Super Bowl Parmesan Pea Red Wine Winter Honey Sour Cream

Yield Makes 8 servings

Number Of Ingredients 34

Ingredients

For sauce
1 cup crème frîache
1/2 cup honey
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
1/4 teaspoon freshly ground black pepper
For lamb ribs
6 pounds Denver lamb ribs (lamb breast spareribs; 6 small racks)
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 (about 1/2 cup total)
4 tablespoons fresh rosemary, coarsely chopped (from 12 sprigs)
4 cups dry red wine
1 quart veal or chicken stock or low-sodium chicken broth
For salad
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

Steps:

Make sauce
In medium bowl, whisk together crème frîache, honey, cumin, coriander, salt, and pepper. Sauce can be made up to four hours in advance, covered, and refrigerated until ready to use.
Braise lamb ribs
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.
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 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.
Ladle sauce into middle of large platter. Pile ribs on top, then top with salad. Sprinkle with cumin, coriander, and salt and serve immediately.

Tips:

Choose high-quality lamb spare ribs: Look for ribs that are meaty and have a good amount of marbling. This will ensure that they are tender and flavorful.
Trim the ribs: Remove any excess fat or silver skin from the ribs. This will help them cook evenly and prevent them from becoming tough.
Season the ribs liberally: Use a combination of salt, pepper, garlic powder, and onion powder to season the ribs. This will help them develop a delicious crust.
Cook the ribs slowly: Low and slow is the best way to cook lamb spare ribs. This will allow them to become tender and fall off the bone.
Make the honey crème fraîche and chopped pea salad while the ribs are cooking: This will save you time and ensure that everything is ready to serve at the same time.
Serve the ribs immediately: Lamb spare ribs are best served hot off the grill. They can be served with the honey crème fraîche and chopped pea salad, or your favorite sides.

Conclusion:

Crispy lamb spare ribs are a delicious and impressive dish that is perfect for any occasion. By following these tips, you can make sure that your ribs turn out perfect every time. So fire up your grill and get cooking!