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Entries tagged with 'lamb ribs'

Nasty Bits: Goat Ribs, Part Two

The Nasty Bits Chichi Wang Post a comment

The concentration of cumin seeds on just one rack of lamb is startling. Then you bite into a rib, stewed until it is fork-tender, and the cumin seeds crunch and crackle in your mouth. One of the best bites in recent memory. More

Goat or Lamb Ribs, Dong-Bei Style

Serious Eats Chichi Wang Post a comment

The concentration of cumin seeds on just one rack of lamb is startling. Then you bite into a rib, stewed until it is fork-tender, and the cumin seeds crunch and crackle in your mouth. One of the best bites in recent memory. More

The Nasty Bits: Lamb Ribs

The Nasty Bits Chichi Wang 12 comments

Why do people want their lamb chops to look like lollipops? As far I can see, a rack of lamb, consisting of the loin and part of the ribs, get "frenched" for aesthetic reasons only. Beauty aside, I would venture the claim that frenching a rack of lamb is neither an efficient nor a tasty use of your time or your butcher's time. Since we eat pork ribs and beef ribs, why not lamb? Why scrape away that part of the lamb's ribs, called by some the lamb breast, when those fatty, sinewy sections, with a layer of meat that's tender and flavorful, make for such good eating right off the bone? More

Braised Lamb Ribs with Apricots and Onions

Serious Eats Chichi Wang 8 comments

What you get at the end of three or four hours of braising is an apricot-onion-lamb fat jam that tastes, as you might expect, pretty incredible when slathered onto your fork-tender, juicy lamb ribs. More

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