Why It Works
- Lamb ribs need to be cooked low and slow to become tender and juicy. We cook ours just long enough so they tenderize, but still maintain a meaty bite.
- Fatty lamb can stand up to strong flavors, like smoked paprika, cumin, and mustard.
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 roasted spiced ribs with a robust whole grain mustard sauce.
- 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.