Dry Rubbed and Roasted Lamb Ribs

Dry Rubbed and Roasted Lamb Ribs
You can never have too many main course recipes, so give Dry Rubbed and Roasted Lamb Ribs a try. This gluten free and dairy free recipe serves 4. One portion of this dish contains approximately 59g of protein, 138g of fat, and a total of 1726 calories. Head to the store and pick up fennel seeds, olive oil, chicken stock, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 26 hours and 15 minutes.

Instructions

1
Combine the salt and pepper in a bowl. Generously cover the ribs with the cure.
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Salt And PepperSalt And Pepper
RibsRibs
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BowlBowl
2
Place the ribs, uncovered, on a rack set in a baking pan or a tray. Marinate for 24 hours in the refrigerator. Rinse the ribs well under cold water, and pat dry thoroughly.
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WaterWater
RibsRibs
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Baking PanBaking Pan
3
For the dry rub: Toast the peppercorns and fennel seeds in a dry saute pan until fragrant, 2 to 3 minutes. Using a mortar and pestle or spice grinder, grind the toasted spices.
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Fennel SeedsFennel Seeds
PeppercornsPeppercorns
SpicesSpices
ToastToast
Dry Seasoning RubDry Seasoning Rub
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Mortar And PestleMortar And Pestle
Frying PanFrying Pan
4
Combine the ground peppercorns and fennel seeds with the paprika, dried sage, dried thyme, granulated garlic, onion powder, sugar and bay leaf powder in a bowl, stirring to combine thoroughly.
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Granulated GarlicGranulated Garlic
Fennel SeedsFennel Seeds
Onion PowderOnion Powder
Dried ThymeDried Thyme
PeppercornsPeppercorns
Dried SageDried Sage
Bay LeavesBay Leaves
PaprikaPaprika
SugarSugar
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BowlBowl
5
Preheat the oven to 275 degrees F. Line a baking sheet with foil and scatter the onions on the foil.
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OnionOnion
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OvenOven
6
Sprinkle the dry rub liberally over both sides of the ribs and place them, bone-side down, on top of the onions to prevent sticking.
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OnionOnion
BoneBone
RibsRibs
Dry Seasoning RubDry Seasoning Rub
7
Add the vinegar to the pan and sprinkle the fresh thyme leaves over the ribs. Top with another piece of foil and crimp the edges together with the bottom piece of foil to create a large foil pouch. Roast until the ribs are tender and the meat has shrunk back from the bone, approximately 1 1/2 hours.
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Fresh ThymeFresh Thyme
VinegarVinegar
BoneBone
MeatMeat
RibsRibs
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
8
Pour the pan juices through a strainer to remove the onions. Skim the fat and simmer the juices with the chicken stock in a saucepan over high heat until reduced by half.
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Chicken StockChicken Stock
OnionOnion
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Sauce PanSauce Pan
SieveSieve
Frying PanFrying Pan
9
Cut the lamb racks into double rib portions, drizzle lightly with olive oil and sprinkle with a little salt. Crisp the exterior of the ribs on a hot grill or under a broiler for 5 minutes (meat-side only), basting occasionally with the reduced pan juices.
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Olive OilOlive Oil
LambLamb
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RibsRibs
SaltSalt
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10
Serve drizzled with the apricot mint chimichurri.
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ChimichurriChimichurri
ApricotApricot
MintMint
11
Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water. Soak the apricots for 10 minutes to plump.
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ApricotApricot
HoneyHoney
WaterWater
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12
Remove the apricots from the hot water and roughly chop.
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13
In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped.
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Black PepperBlack Pepper
Adobo SauceAdobo Sauce
Lemon ZestLemon Zest
Red PepperRed Pepper
Olive OilOlive Oil
CilantroCilantro
PaprikaPaprika
ParsleyParsley
VinegarVinegar
GarlicGarlic
CuminCumin
HoneyHoney
JuiceJuice
MintMint
SaltSalt
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Food ProcessorFood Processor
14
Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce. Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.
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ApricotApricot
SauceSauce
DifficultyExpert
Ready In26 hrs, 15 m.
Servings4
Health Score75
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