Raspberry Glazed Lamb Ribs
Recipe courtesy of the American Lamb Board.
4 American Lamb spareribs, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1/2 cup red wine vinegar
1/2 cup white wine or chicken broth
1/2 cup raspberry jam, seedless
1 green onion, finely chopped
1 tablespoon cornstarch
1 tablespoon water
- Rub salt, pepper and paprika into lamb ribs.
- In medium saucepan, combine vinegar, white wine or broth, raspberry jam and green onions. Stir over medium heat until jam is
- Stir together cornstarch and water; add to raspberry mixture and stir sauce until smooth and clear.
- Place lamb ribs on rack in roasting pan. Cover and grill 4-inches from coals for 30 to 45 minutes or until desired degree of doneness: 145°F (162.7°C) for medium-rare, 160°F (71.1°C) for medium or 170°F (76.6°C) for well. Internal temperature will rise approximately 10°F degrees. Turn every 10 minutes. Brush on Glaze during last 10 minutes of grilling.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 661; Total Fat: 47g; Cholesterol: 170mg; Total Carbs: 16g; Fiber: 0g; Protein: 40g; Sodium: 429mg.
Recipe and photograph courtesy of the American Lamb Board.