Recipe provided by | BEYOND THE BAYOU BLOG
INGREDIENTS
SPICE RUB
3 teaspoons allspice ground
2 teaspoons coriander ground
1 teaspoon Aleppo pepper
1 teaspoon smoked paprika
1/4 teaspoon cinnamon ground
1/2 teaspoon clove ground
1 teaspoon ginger ground
AMERICAN LAMB RIBS
2 racks of American lamb ribs trimmed of fat
6 tablespoons brown sugar
3 racks onions
1 bunch of fresh thyme
MANGO CHUTNEY
1 tablespoon coconut oil
1 inch piece of fresh ginger minced
4 tablespoons red bell peppers diced
1-1/2 teaspoon serrano chile
1-1/2 cup mango diced
1/4 cup sugar
1/4 cup apple cider vinegar
A pinch of kosher salt
juice of 1/2 a lime
2 tablespoons cilantro minced
DIRECTIONS
To make the mango chutney, melt the coconut oil over medium-high heat and add the ginger, bell pepper and serrano chiles. Sauté for 4-5 minutes and then add the mango and continue to cook for another 5 minutes. Add the sugar, apple cider vinegar and salt. Bring to a boil, reduce the heat and cook for another 10-12 minutes. You want the mango to start breaking down but not too much. Add the lime, cilantro stir and remove from heat.
Preheat oven to 325°
Combine all the spices and rub all over the lamb racks front and back. Let rest for 20 minutes. While your lamb is resting, take a piece of heavy duty foil, large enough to wrap each lamb rack in separately and place on a sheet pan.
Divide the brown sugar and rub 3 tablespoons on each rack front and back. Any seasoning and sugar that fell off the lamb, make sure to add it on the bottom of the foil. Place the lamb rack on top of the foil and lay your green onions and thyme on top. Sprinkle any left over sugar on top and wrap tightly. Repeat with other rack of lamb.
Cook lamb for 2 1/2 to 3 hours. A lot of fat should have rendered out. You can either remove from oven, blot excess fat off and cook under the broiler for 2 minutes or serve right away. Serve with mango chutney.
