Sweet and Sour American Lamb Ribs

Recipe provided by | Chef Rich Rosendale

Servings: 12

INGREDIENTS

6 Rib racks American Lamb Denver ribs

1 Tablespoon olive oil

Salt and pepper as needed

Sweet and Sour Glaze:

1/2 Cup pineapple juice

1/4 Cup white wine vinegar

2 Tablespoons soy sauce

1/4 Cup ketchup

2 Tablespoons dark brown sugar

1 Tablespoon fresh gingerroot

2 Tablespoons cilantro leaves

2 Tablespoons fresh lime juice

DIRECTIONS

METHOD:

Peel thin membrane from the underside of the lamb ribs.  French the tip of the rib bones so they are easy to pick up without being messy.  Season the ribs with olive oil, salt and pepper. Place ribs on a medium-high grill and cook until brown on both sides.  Let most of the fat render out of the ribs until they begin to crisp.

For Sweet and Sour Glaze:  Reduce the pineapple juice, vinegar and soy sauce by 50 percent.  Add the ketchup, brown sugar and gingerroot; simmer for 5 minutes.  Stir in the cilantro and lime juice. Chill the sauce until ready to use.  Store in airtight container for up to 2 weeks.

Brush the ribs with some of the glaze and then place them under the salamander to reduce the glaze onto the ribs.  Slice between the rib bones and serve.

Recipe and image provided by the American Lamb Board

Smoked Denver Lamb Ribs with Tomato Marmalade and Pickled Red Onions

Recipe provided by | Chef Stephen Barber

Servings: 8

INGREDIENTS

2 American Lamb sparerib racks (Denver Ribs)

1 cup vindaloo spice

Salt as needed

Tomato Marmalade:

2 cups tomatoes, chopped, reserve juice

1 cup sugar

1 orange, quartered, seeded, sliced

1 lemon, quartered, seeded, sliced

Salt as needed

Red wine vinegar as needed

Pickled Red Onions:

1 cup red wine vinegar

1 tablespoon sugar

1 teaspoon salt

1 tablespoon pickling spice

1 red onion, julienned

DIRECTIONS

METHOD:

Remove membrane and excess skirt steak from lamb.  Season with vindaloo and salt. Place in smoker at 225°F for 2 to 3 hours.

For the Tomato Marmalade:  In a pot over moderate heat on a heated grill, add tomatoes, sugar, oranges, lemon, salt, vinegar and reserved juices from tomatoes.  Stir frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently, as marmalade thickens (to prevent scorching), adjusting heat as needed, until marmalade tests done, 50 minutes to 1-1/4 hours.  Begin testing for doneness after 50 minutes. Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run. (If necessary, remove pot of marmalade from heat while testing.)

For the Pickled Red Onions:  In a pan over medium heat, bring vinegar, sugar, salt and pickling spice to a simmer.  Remove from heat; pour over onions in a nonreactive bowl. Allow to cool; reserve.

Remove lamb from smoker; place on grill over medium heat.  Brush lamb with Tomato Marmalade. Leave lamb on grill until charred.  Take lamb off grill; brush with additional Tomato Marmalade. Cut in between each bone.

Stack ribs on plate, garnish with Pickled Red Onions.

Recipe and image provided by the American Lamb Board

Middle Eastern-spiced Lamb Ribs

Lush American Lamb Ribs take on an exotic flare when rubbed with Middle Eastern spices and slow roasted. The lamb riblets are grilled to order and served with a spicy peach mustard dipping sauce.

Servings: 12

INGREDIENTS

4 racka American Lamb ribs

Olive oil

1 cup Middle Eastern Grilling Rub (recipe follows)

1-1/2 cups Spicy Peach-Mustard Dipping Sauce (recipe follows)

Middle Eastern Grilling Rub (1+ cup):

1/4 cup smoked paprika

2 tablespoons ground cumin

2 tablespoons ground ginger

1 tablespoon ground coriander

1 tablespoon ground allspice

1 tablespoon ground black pepper

1 tablespoon dried oregano

1 tablespoon ground cinnamon

1/2 teaspoon ground red pepper

2 tablespoons brown sugar

1 tablespoon kosher salt

Spicy Peach Mustard Dipping Sauce (1-1/2 cups):

1 cup peach or mango jam or marmalade

1/3 cup coarse mustard

3 tablespoons lemon juice

1 tablespoon lemon zest

1 to 2 tablespoons Middle Eastern Grilling Rub

DIRECTIONS

METHOD:

Brush each lamb rack with oil.  Generously sprinkle 1/4 cup Middle Eastern Grilling Rub on each side of racks; gently rub to adhere.

Place lamb on a metal rack on sheet pans (2 lamb racks per sheet pan); cover with foil.  Roast at 300°F 1-1/2 hours. Remove foil and continue cooking for an additional 30 minutes until ribs begin to brown and caramelize. Remove from heat and cool.  Cover and chill ribs.

For the Middle Eastern Grilling Rub:  In a dry skillet, add paprika, cumin, ginger, coriander, allspice, black pepper, oregano, cinnamon and red pepper.  Cook over a low heat for several minutes until mixture begins to lightly smoke. Remove from heat; cool. Stir in sugar and salt.  Place in a covered container; hold until ready to use.

For the Spicy Peach Mustard Dipping Sauce:  In a saucepan, simmer jam, mustard, lemon juice, lemon zest and Middle Eastern Grilling Rub over medium heat for 5 minutes.  Cover and chill.

To Serve:  Grill cooked lamb ribs over medium heat on grill until slightly charred and crunchy.  Cut each lamb rack into individual ribs, about 9 ribs per rack. Serve 3 ribs per serving with Spicy Peach Mustard Dipping Sauce.

Recipe and image provided by the American Lamb Board

Goan-style Spiced Lamb Ribs

Recipe provided by | Executive Chef/Partner Manish Tyagi

Servings: 8-10

INGREDIENTS

4 poundsAmerican Lamb Spare Ribs (Denver Ribs)

2 tablespoons raw, skin-on green papaya blended to a paste

2 teaspoons red chili paste

2 teaspoons garlic powder

2 teaspoons salt                                        

1 teaspoon onion powder

1 teaspoon toasted coriander powder

1 teaspoon toasted fennel powder

1/2 teaspoon toasted cumin powder

1/2 teaspoon cracked black pepper

2 tablespoons mustard oil

2 cups Jaggery Glaze:

3 tablespoons Jaggery (muscovado)

2 tablespoons minced garlic

Olive oil

1 tablespoon Malt vinegar

1/2 to 1 tablespoon Chili powder

1 teaspoon salt

DIRECTIONS

METHOD:

Remove membrane that covers the underside of the lamb ribs and trim excess fat. Place ribs on a baking sheet or tray lined with foil.

Combine papaya paste, red chili paste, garlic powder, salt, onion powder, coriander, fennel, cumin and black pepper. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Refrigerate ribs for 4 hours to overnight.

Cover tray with foil and bake for 2 hours at 350º F. During the last 5 minutes of cook time, mix together glaze ingredients.

Remove ribs from the oven; remove foil. Spread Jaggery Glaze on top of ribs.

Increase oven temperature to 450ºF. Return ribs to the oven, uncovered, and bake for an additional 10 minutes.

Broil or grill ribs over medium-high heat to lightly char and caramelize the edges of ribs, about 3 minutes.

Rest for 10 minutes; slice ribs. Serve with tender Brussels sprouts and sautéed onion pieces if desired.

Recipe and image provided by The American Lamb Board

Crispy Lamb Ribs with Moxie® Glaze

Recipe provided by | Will Gilson Chef/Co-Owner

Servings: 4 servings

INGREDIENTS

2 to 2-1/2 pounds American Lamb ribs

Salt and black pepper as needed

Ground coriander as needed

Moxie® Glaze:

1/2 cup soy sauce

1/2 cup Moxie® soda (or other cola or root beer)

1/4 cup sugar

2 tablespoons sake or rice wine

1 teaspoon fish sauce

2 cups rice flour or corn starch

vegetable oil as needed

1/2 cup mint leaves

1/2 cup Thai basil leaves

1/2 cup cilantro leaves

1/2 cup fried shallots

DIRECTIONS

METHOD:

For the ribs:  Season both sides of ribs with salt, pepper and coriander.  Line a roasting pan or large rimmed baking sheet with aluminum foil and add the ribs meat-side up. Cover tightly with foil, crimping edges to make a tight seal.  Bake at 275°F until the meat is very tender but still attached to the bone, about 3 hours. Allow to cool to room temperature.

For the Moxie® Glaze:  In a small saucepan, combine soy sauce, soda, sugar, sake and fish sauce and bring to a boil, stirring often.  Once boiling reduce heat and simmer until thickened to a glaze, 15 to 20 minutes, stirring occasionally. Remove from heat; cool to room temperature.

To finish:  Cut the rack of ribs between each bone into individual ribs. In a bowl, toss ribs with flour until coated; shake off excess. Fill a skillet with 1/2 inch of oil and heat over medium-high heat. Once hot, fry ribs in batches, turning after 1 to 2 minutes. Cook until 

crispy and golden, 2 to 3 minutes. In a separate bowl, toss fried ribs in Moxie® Glaze to coat evenly. Transfer to a plate; garnish with mint, basil, cilantro and shallots.

Recipe and image provided by the American Lamb Board

Cooked Two Ways Barbecued American Lamb Ribs

Servings: 6-8

INGREDIENTS

5 pounds American Lamb ribs, trimmed

2 sweet onions, diced large

10 garlic cloves, peeled 

2 stalks celery, peeled, diced large

2 carrots, large round cuts

1 fennel bulb, chopped

1 cup dried shitake mushrooms

2 bay leaves

6 cloves

3 cinnamon sticks

3 sprigs rosemary

chicken broth as needed 

3 cups red chili barbecue sauce

DIRECTIONS

METHOD:

In a stock pot, add lamb ribs, onions, garlic, celery, carrots, fennel, mushrooms, bay leaves, cloves, cinnamon and rosemary.  Add broth to cover. Bring to a boil; reduce heat to a slow simmer. Cover with lid halfway; simmer for 1 hour, occasionally skimming off the top.  Remove ribs; cool.

With a sharp knife, trim ribs of fat without letting ribs fall apart.  Place ribs in a roasting pan; brush with barbecue sauce. Bake at 260°F for 2 hours, occasionally brushing with sauce.  Bake at 375°F for 12 to 15 minutes to finish.

Chef’s Note:  Serve Cooked Two Ways Barbecued American Lamb Ribs with a sweet cabbage slaw.

Recipe and image provided by the American Lamb Board

Braised Denver Ribs

Recipe provided by | Chef Brad Barnes, CMC

Servings: 6

INGREDIENTS

4 racks American Lamb spareribs

Sea salt and freshly ground black pepper

4 tablespoons seasoned flour

4 tablespoons olive oil

3 cups onion, small diced

4 carrots, small diced

3 stalks celery, peeled, small diced

3 large garlic cloves, thinly sliced

3 tablespoons tomato paste

1 cup red wine

3 cups Lamb stock

1/2 cup brown sugar

1/2 cup balsamic vinegar

6 sprigs fresh rosemary

2 Bay leaves

2 tablespoons butter, cold

DIRECTIONS

METHOD:

Roast ribs on a rack at 425°F for 15 to 20 minutes to remove excess fat.  Remove and let cool. Cut into 4-inch pieces. Season each piece with sea salt and pepper; dust with seasoned flour.  Heat olive oil over medium heat in an 8-quart, heavy-bottomed casserole pan. Brown the rib pieces in batches until all sides are dark brown.  Remove each batch to a platter.

Add onion, carrots, celery and garlic to the pan.  Place the pan back on the stove over medium heat and cook, stirring occasionally, for 5 to 7 minutes or until vegetables are lightly browned.  Stir in the tomato paste; cook 2 to 3 minutes. Add red wine; cook an additional 4 minutes. Add stock, sugar, vinegar, rosemary sprigs and bay leaves; stir to combine.  Add browned rib pieces. Cover and roast at 250°F for at least 2 hours until ribs are fork tender.

To Serve:  Remove casserole from the oven.  Remove the braised ribs to a heated platter.  Strain liquid into a stainless sauce pan; bring to high heat then simmer on low heat until reduced by half and sauce is a glaze.  Season with salt and pepper to taste. Add butter. Brush glaze over the ribs.

Chef’s Recommendation: Serve Braised Denver Ribs with roasted garlic mashed potatoes.

Recipe and image provided by the American Lamb Board

American Lamb Ribs with Tangy St. Louis Sauce

Servings: 12

INGREDIENTS

6 racks American Lamb ribs, well trimmed

dry Rub

3 tablespoons dark brown sugar

1 teaspoon chili powder

2 teaspoons salt

2 teaspoons pepper

1 teaspoon cayenne pepper

1 teaspoon paprika
Tangy St. Louis Sauce 

1/3 cup beer or beef stock

1/4 cup dark brown sugar, packed

3 tablespoons worcestershire sauce

3 tablespoons tomato paste

2 teaspoons cayenne pepper

2 teaspoons chili powder

DIRECTIONS

METHOD:

For Dry Rub:  In bowl, combine brown sugar, chili powder, salt, pepper, cayenne pepper and paprika; set aside. 

For Tangy St. Louis Sauce:  In bowl, combine beer or beef stock, brown sugar, Worcestershire sauce, tomato paste, cayenne pepper and chili powder; set aside.

Place whole ribs on 2 greased sheet pans.  Season each with 1 tablespoon dry rub mix, rubbing into meat.  Roast at 350ºF for 1 to 1-1/2 hours until seasoning is dark in color and fat is rendered from meat.  Remove pans from oven. Take ribs off the pans and pour off fat. 

Return ribs to pans, baste with sauce and continue basting every 15 minutes.  Roast at 350ºF for additional 1 hour until ribs are caramelized. 

To Serve:  Slice between the ribs and serve.

Recipe and image provided by the American Lamb Board

American Lamb Ribs in an Artichoke with Summer Vegetables and Blossoms

Recipe provided by |Chef/Founder Joachim Splichal

Servings: 4

INGREDIENTS

2 pounds American Lamb ribs

6 Garlic cloves, peeled and smashed

3 Fresh bay leaves

2 ounces plus one branch fresh thyme, divided

2 ounces fresh rosemary

1 cup dry white wine

2 cups chicken or lamb stock

sea salt and freshly ground pepper to taste

Olive oil as needed

2 ripe roma tomatoes, peeled

4 baby red carrots, peeled

4 baby yellow carrots, peeled

4 baby turnips, peeled

1/3 cup Water

6 ounces fresh seasonal mushrooms, cleaned

2 whole shallots, finely minced

1/4 pound kale sprouts

4 large artichokes

1 lemon, juiced

1/2 cup tomato, peeled, seeded, diced

4 leaves fresh basil, sliced

2 cups fresh peas, shelled

2 cups fresh fava beans

12 leaves fresh mint, sliced

DIRECTIONS

METHOD:

In a bowl, combine garlic, bay leaves, 2 ounces thyme, rosemary and salt; rub mixture on lamb and let sit overnight.  Place ribs on a wire rack set over a roasting pan; bake for about 1 hour at 300°F. Increase heat to 375°F; cook until well browned outside and tender, about 1 hour.  Remove and let rest. In the same pan, pour off fat; deglaze with 1 cup wine, scraping up any browned bits. Add stock; cook until reduced by half. Strain through a fine mesh sieve; season with salt, pepper and a touch of oil.

Cut the tomatoes in half, squeeze out the seeds.  Place on a baking tray with a drizzle of oil and a branch of thyme.  Bake at 225°F for about 4 hours, until semi-dried.

In a sauté pan, heat oil; add carrots and turnips.  Toss the vegetables in the warm oil; add water. Cook until vegetables are cooked through and glazed, adding more water if necessary.  Season with salt and pepper. 

In a sauté pan, heat oil; sauté mushrooms and shallots until cooked.  Season and set aside. Sauté kale sprouts in oil until lightly cooked.

Peel leaves off of artichokes; trim bottoms for an attractive shape.  Place artichokes in a small saucepot with enough water to cover, along with a squeeze of fresh lemon juice.  Bring to a simmer; cook until artichokes are fully cooked. Remove artichokes, discarding liquid. In a pan preheated with oil, sauté artichokes until golden colored; add tomato and basil.  Continue cooking over low temperature for 4 minutes; season with salt and pepper and set aside.

 In a small pot of simmering salted water, cook peas and fava beans separately.  When cooked, peel favas, mix with peas and toss with oil, mint, salt and pepper; fill artichoke bottoms with the fresh peas and favas.

To serve, place an artichoke on a plate, along with the mushrooms and vegetables.  Place the lamb ribs in the artichoke; drizzle lamb juice over top. If desired, garnish with tomato petal, cilantro flower and fennel flower.

Recipe and image provided by the American Lamb Board

American Lamb Rib Chops Scottadita with Grilled Radicchio and Endive

Servings: 4

INGREDIENTS

12 American Lamb rib chops, frenched

1-1/2 cups extra virgin olive oil

30 cloves garlic, crushed

1/2 cup  white wine

1/4 cup lemon juice

1/2 cup mint leaves

1/4 cup rosemary sprigs

1/4 cup  Italian parsley leaves

1/4 cup lemon zest

1/2 teaspoon crushed red pepper flakes

Salt and pepper to taste

3 heads radicchio, quartered

6 heads, halved lengthwise Belgian endive

lemon juice as needed

grated lemon peel as needed

Olive oil as needed

DIRECTIONS

METHOD:

In a blender or food processor, combine olive oil, garlic, wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper, salt and pepper.  Blend until a smooth consistency is reached. Set aside 1/2 cup for later use. Pour a thin layer of the blended mix into a non-reactive container.  Place the rib chops in the mixture. Pour the rest of the mixture over the chops. Refrigerate for at least 1 hour.  

30 minutes prior to cooking, remove lamb from refrigerator.  Grill chops over high heat until rare or medium-rare. Briefly grill radicchio and endive.

For each serving, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive.  Squeeze lemon juice over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil. 

Use the 1/2 cup of reserved marinade as a plate sauce.  Garnish with mint. 

Recipe and image provided by the American Lamb Board