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.
Let's cook with our recipes!
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
CRISPY LAMB SPARE RIBS WITH HONEY CRèME FRAîCHE AND CHOPPED PEA SALAD
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
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!
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