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This recipe includes instructions
for both grilling and oven roasting these succulent lamb ribs
with honey-balsamic glaze.
California
Lamb Ribs with Honey-Balsamic Glaze
- 4 to 6 pounds California
lamb ribs
- Water
- 1 1/4 cups balsamic vinegar
(red), divided
- 3/4 cup olive oil
- Salt, as needed
- 3 tablespoons chopped
garlic
- 3 tablespoons chopped,
fresh rosemary
- 1/4 cup honey
- Braise ribs in water for
about 1 1/2 hours; drain and pat dry. Whisk together 3/4-cup
vinegar and olive oil; brush over all sides of ribs. Season with
salt. Rub both sides of ribs with garlic and rosemary. Cover
tightly; marinate in the refrigerator at least 6 hours or up
to 24. Thoroughly mix remaining 1/2 cup vinegar with honey; reserve.
- Prepare barbecue (medium
heat). Arrange ribs on rack and grill until tender and cooked
through, turning occasionally; about 30 to 35 minutes. Brush
each side generously with reserved honey mixture. Continue grilling
until ribs are heated through and sauce forms sticky coating,
about 4 minutes per side. Transfer to platter. Cut slabs between
bones and serve.
- To cook in the oven, arrange
ribs on a rack in a shallow roasting pan. Roast at 325°F
(160°C) until meat is just tender, about 1 1/2 hours. To
finish, frequently baste with reserved honey mixture until meat
is very tender, about 20 minutes.
Makes 6 to 8 main dish
servings.
Recipe and photograph provided
courtesy of the California Sheep Commission.
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