By Sam Sifton
- Total Time
- About 3 hours 45 minutes
- Rating
- 5(216)
- Notes
- Read community notes
This is a recipe loosely based on one for a snack that used to be served at DBGB, Daniel Boulud’s giddy sausage-and-beer restaurant on the Bowery in Manhattan: crunchy little nuggets of small-boned lamb breast served with a pale yogurt sauce with a mild pepper kick under a zing of lemon zest. You can divide the cooking in two if you like, roasting the meat on one day, then finishing it on a grill or under a broiler a day or so later. And you can bail on the sprinkle if it's too much work. But not the glaze and not the yogurt! (Here's the recipe.)
Featured in: Aye, There’s the Rib
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Ingredients
Yield:4 servings
- 2racks lamb ribs
- 2tablespoons Kosher salt
- 6cloves garlic, peeled and finely diced
- 6sprigs thyme
- 3sprigs rosemary
- 2bay leaves
- 1cup sherry vinegar
- 1cup honey
- 1tablespoon fennel seeds, cracked
- 1tablespoon coriander seeds, cracked
- 1tablespoon ground freshly ground black pepper
- 1tablespoon ground Aleppo chili
- 2tablespoons unsalted butter, cold
- 2tablespoons coriander seeds, toasted and cracked, or 1 tablespoon ground coriander
- 2teaspoons Aleppo chili
- 2teaspoons Kosher salt, or to taste
- Zest of 1 lemon
- 1tablespoon parsley, finely chopped
For the Lamb
For the Glaze
For the Sprinkle
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
582 calories; 27 grams fat; 13 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 81 grams carbohydrates; 6 grams dietary fiber; 70 grams sugars; 11 grams protein; 582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Lamb
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1
Preheat oven to 275. Trim most of fat from the surface of the lamb racks and place them in a large roasting pan. Combine salt, garlic and herbs and rub over lamb. Place in oven and roast for 2 hours. Remove pan from oven and turn ribs, then return to oven for 30 to 60 minutes longer, or until the lamb is just tender and starting to pull away from the bone. Remove pan from oven and set aside.
Step
2
Meanwhile, make the glaze. Combine vinegar and honey in a small sauce pan placed over moderate heat. Add fennel, coriander, black pepper and Aleppo chili and bring to a slight simmer. Lower heat and allow the mixture to reduce by half. Remove from heat and whisk in the cold butter.
Step
3
Light a fire in grill or preheat broiler in oven. Combine coriander, chili, salt, lemon and parsley in a small bowl and set aside. Slice ribs into individual pieces, cutting between each bone. When coals are covered with gray ash and fire is hot, put chops on grill directly over coals or on a pan in the broiler. Using a pastry brush, coat lamb lightly with glaze and continue to cook, turning occasionally, until the meat begins to turn golden and crisp, approximately 5 to 7 minutes. Remove to a platter and sprinkle with the topping.
Ratings
5
out of 5
216
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Cooking Notes
MollyT
This was so good! However, with our grass-fed (and possibly smaller) lamb, the cooking time should have been cut in half. Will definitely make this again, maybe using a lamb shoulder roast next time.
Lilot Moorman
Lamb ribs are tricky, and this recipe is a winner. If you don't have Aleppo chile, chile ancho works well.
CMJ
Not sure why you find the name irritating. Hope this helps.
From: thekitchn.com
Kosher salt's original purpose was really to kosher meat, meaning to remove the blood from meat, so it's really koshering salt. Certain salt companies labeled the boxes of this coarse salt kosher salt rather than koshering salt, and the name stuck.
Julie
We made so many modifications to the glaze it almost became a new sauce, and skipped the sprinkle entirely. However the ribs (pork, not lamb) we cooked exactly as instructed and it was an amazing dish. Added some water about halfway through the cooking time so they wouldn't dry out, and they were very tender. Perfect to serve along side some good red wine, which was also a welcome addition to the glaze. We will repeat.
seoul cooker
As someone following a diabetic diet, I used to despair at recipes like this. But I have developed some work-arounds that may not be as good as the original, but they work.
For the glaze, I use three or four packets of Stevia in a solution of sherry vinegar and white wine. Add some melted butter to thicken it and make it adhere to the meat.
Stevia solutions are also an effective way of making co*cktails without simple syrup.
Not for everyone, but if you need to avoid sugar, I hope this helps.
Luther
Use 1/2 the amount of normal salt ( 1 Tablespoon) instead of 2 Tablespoons of Kosher Salt
brandy
I skipped the chili but by far the best meal I ever made. So delicious.
Myra
How does one put a bay leaf into a rub? They aren’t very digestible, and hard to get into tiny pieces.
ayse
One of the best things I’ve made on here, and I’ve made a lot! Serve with asian salad & celeriac mash. Notes to self: use extra herbs for the rub, roast for full 3hrs, make the delicious sauce exactly as written, broil until crispy.
Julia’s Child
What yoghurt?
Michael
Salt and sous vide the lamb ribs. Then start recipe at step 2. More likely to be cooked perfectly.
Buffy Z
I made this dish tonight, with very few exceptions. I didn’t have fennel (my spouse hates the stuff so sadly we never have it), and I used a chili powder blend and cut that in half across the board. I added sesame seeds to the topping. This was one of the most delicious recipes I’ve ever made and my first time making lamb ribs. I also had to use a combination of vinegars because we only had 1/4 cup Sherry, I used some champagne vinegar and some apple cider. It was delicious!
Es
This was amazing. I used D'artagnan "Denver" lamb ribs and be warned, they are very fatty. I cut off as much fat as I could before roasting and then literally scooped the fat out of the roasting pan. The end product was so delicious but I felt guilty having such a fatty dinner. Would love to get my hands on local lamb ribs to see if they are similar. Flavors were wonderful; as ever, use your own judgment when seasoning.
Jeremy
Good flavor but WAY too salty! Should the recipe be 2 teaspoons instead of 2 tablespoons of kosher salt?
Laura
These ribs were horrible! WAY, WAY, WAY too salty. The were inedible. I even rinsed the ribs. The glaze was ok, but a little too much coriander. I will NEVER make these again.
Adrit
Followed the recipe and came out beautifully. So delicious. One of the great preparations of lamb ribs. I would say though that you can cut the glaze recipe and the yogurt sauce in half and still have plenty. I had tons of both left over. Good eating though!
Patti
Delicious. Local lamb ribs. Yogurt sauce delicious as was rub. We cooked night before and put on grill next day. Served with couscous and garden cauliflower salad. So fabulous.
Toni
This is FANTASTIC!!! Did not have Sherry vinegar added a lovely Orange champagne vinegar with red wine vinegar/ did not have Aleppo pepper used ancho- soooo delicious Our 2 racks weighed about 3.5 pounds cooked for the 2 hours and 30 minutes on the turn over! Seriously delicious!
Marlena
It would be helpful if temperatures were included in the preparation notes. I'm in the middle of the recipe and it seems to be coming out great, but I'm still wary.
LambMan
Wait...Lamb "Ribs" are actually Lamb Breast....and dont confuse it w rack of Lamb...Lamb Breast is mega fatty and it's gotta be "Low-n-Slow" to render off the fat in order to get to the meat...5-7 minutes? You're gonna have a fattychewy not so great rib. 2-3 hours in a low oven or smoker, then onto the hot grill...NOW we're talkin'!!!
Whitney
While reducing, the glaze burned our eyes and gave us a headache. Way too vinegary. We didn't end up using. Tried it on one rib, and glad we didn't put it on all. Or ribs cooked for 3 hours and 20 minutes and were like jerky. I have never prepared this cut and got it as part of a CSA. Maybe it was too lean? Also, unclear how you adhere bay leaf and herbs to dry lamb. Flavors were all over the place. Would not recommend.
Myra
How does one put a bay leaf into a rub? They aren’t very digestible, and hard to get into tiny pieces.
mwarden
I didn’t have 3 hours, so I sliced the ribs into single ribs and cooked them with the herbs and 1/4 cup of white wine in the pressure cooker for 25 minutes, then I removed them to a pan, coated with glaze, and baked at 300 in a convection oven for about 35 minutes. I sprinkled on the dry ingredients with the lemon zest and baked another 15 minutes. Delicious!
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