In the rib hall of fame, pork and beef are obvious winners. But lamb ribs need to be inducted right away: they're rich, meaty, juicy, and packed with flavor. This easy recipe features spiced, roasted ribs with a robust whole grain mustard sauce.
Why this Recipe Works:
- Lamb ribs need to be cooked low and slow to become tender and juicy. We cook ours just long enough to tenderize while still maintaining a meaty bite.
- Fatty lamb can stand up to strong flavors like smoked paprika, cumin, and mustard.
- Yield:Serves 4
- Active time: 25 minutes
- Total time:2 hours 25 minutes
- 1 (4- to 5-pound) side of lamb ribs or lamb breast
- Kosher salt and freshly ground black pepper
- 1 1/2 teaspoons smoked paprika
- 1 1/4 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/2 teaspoon ground fennel seed
- 1/2 teaspoon sugar
- 1/4 teaspoon red chili flakes
- 1 1/2 cups homemade or store-bought low-sodium chicken stock
- 1 tablespoon whole grain mustard
- 1 tablespoon unsalted butter
Preheat oven to 300°F. Season ribs all over with salt and pepper. In a small bowl, thoroughly combine smoked paprika, cumin, coriander, fennel, sugar, and chili flakes. Rub ribs all over with spice mixture and place on a wire rack set in a rimmed baking sheet or roasting pan.
Bake ribs for 1 hour, then increase heat to 375°F and cook until browned outside, tender within, and an instant-read thermometer registers 175°F, about 1 hour longer. Let rest for 10 minutes.
Meanwhile, pour off fat from pan. Set pan on burner and heat over medium heat. Add 1/2 cup stock and stir, scraping up any browned bits; pour into a medium saucepan and add remaining 1 cup stock. Cook over medium heat until reduced by half, about 8 minutes. Stir in mustard and season with salt and pepper. Off the heat, whisk in butter.
Divide ribs by cutting between the bones and serve with the sauce.