SEARED LAMB RIBS WITH SPICY YOGURT SAUCE
These crisp-edged lamb ribs, from the chef Ignacio Mattos, are a fine match for a spicy Corsican red wine. If you are unable to special-order lamb ribs from your butcher, you can trim your own. Buy a rack of lamb, neither Frenched nor baby, and remove the meaty eye section, saving it for another use. You will be left with the ribs. This recipe takes time, but can be made up to two days in advance. Give the ribs their final sear just before serving.
Provided by Florence Fabricant
Categories appetizer, main course
Time 4h
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Brine the ribs: Dissolve salt in 5 cups cool water. Pour into a roasting pan or baking dish that will hold the lamb and brine without much room to spare. Add the garlic. Remove thin membrane from the bone side of the lamb. Place lamb in brine. It should be just covered with the liquid; if not, add a little more water. Cover with plastic wrap and refrigerate 24 hours, turning once.
- Marinate the ribs: Rinse lamb and pat dry. Discard brine. Smear mustard on both sides of lamb, and sprinkle with black and green peppercorns. Place lamb on a rack in the roasting pan and set aside at room temperature for 2 hours.
- Make the sauce: Mix yogurt with mustard, chile, cumin and salt. Cover and refrigerate until ready to use. (It will keep several days.)
- Heat oven to 250 degrees. Bake lamb for 2 1/2 hours. Remove from oven and allow to cool about 30 minutes. The final sear for the lamb can be done immediately, or the lamb can be wrapped in foil, refrigerated and seared before serving, up to 2 days later.
- To finish, slice between the bones to separate each rib. Heat a cast-iron skillet on medium-high until very hot. Reduce heat to medium. Sear ribs on all sides until browned. Serve with lemon wedges and yogurt sauce on the side.
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Partho Chowdhury
[email protected]I've made this recipe several times now and it's always a hit. The lamb ribs are always cooked perfectly and the yogurt sauce is the perfect complement. I highly recommend this recipe.
Generous Nakalema
[email protected]5 stars!
Anthony Leonard
[email protected]This recipe is a great way to impress your guests. The lamb ribs are cooked to perfection and the yogurt sauce is a delicious addition. I highly recommend this recipe.
constance appiah
[email protected]Highly recommend!
Irene Chigiro
[email protected]I made this recipe for my family and they loved it. The lamb ribs were so tender and flavorful, and the yogurt sauce was the perfect finishing touch. I will definitely be making this recipe again.
Ocean Stewart
[email protected]Perfect for a special occasion.
Kiki Mido
[email protected]I followed the recipe exactly and the results were amazing. The lamb ribs were tender and juicy, and the yogurt sauce was creamy and flavorful. This is a must-try recipe!
John Haword
[email protected]Will definitely make again!
Kamrul
[email protected]This recipe was a hit at my dinner party. The lamb ribs were cooked to perfection and the yogurt sauce was a delicious addition. I highly recommend this recipe.
Nahar Anwar
[email protected]Easy to follow recipe.
Pt Stha
[email protected]I'm not usually a fan of lamb, but this recipe changed my mind. The ribs were cooked perfectly and the yogurt sauce was the perfect complement. I'll definitely be making this again.
Yanga YGee
[email protected]Delicious!
Madison Aiello
[email protected]This recipe is a keeper! The lamb ribs were so tender and flavorful, and the yogurt sauce was the perfect finishing touch. I will definitely be making this again.
Esraa El Rfaey
[email protected]Amazing flavor!
Abigail Arevalo
[email protected]I've tried many lamb rib recipes, but this one is by far the best. The yogurt sauce is creamy and tangy, and the lamb is cooked perfectly. I highly recommend this recipe to anyone who loves lamb.
M S MAHIN
[email protected]Wow!
mosh styles
[email protected]I've always been a fan of lamb ribs, and this recipe takes them to the next level. The yogurt sauce is the perfect complement to the smoky, charred flavor of the ribs. I'll definitely be making this again!