California 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

1. 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.
2. 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.
3. 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.

California 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

1. 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.
2. 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.
3. 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.

GRILLED MARINATED LAMB WRAPS WITH FETA

 
Yield: 4 servings 

3 tablespoons olive oil, divided 
1 tablespoon cider vinegar 
1/4 teaspoon red pepper flakes 
1/2 teaspoon dried oregano 
Salt 
Ground black pepper 
2 pounds lamb rib chops 
2 red bell peppers, cored and quartered 
4 large pita pocket breads 
1/2 cup crumbled feta cheese 
2 tablespoons fresh oregano leaves 

1. In a medium bowl, whisk together 2 tablespoons olive oil, vinegar, red pepper flakes, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. Carefully cut the meat from the bones, then add the meat to the bowl. Toss well to coat, then refrigerate for 15 minutes.

3. Heat the grill to medium-high. Coat the grates with cooking spray.

4. Rub all sides of the bell pepper quarters with the remaining 1 tablespoon oil. Arrange the peppers on the grill and cook until solid grill lines form on the bottoms. Turn the peppers, then continue grilling. Add the lamb to the grill and cook for 1 to 1 1/2 minutes per side.

5. To assemble the wraps, place 4 rounds of lamb down the center of each pita. Top with grilled peppers, crumbled feta and fresh oregano. Season with salt and pepper to taste.

Per serving: 689 calories; 46g fat; 18g saturated fat; 81mg cholesterol; 23g protein; 48g carbohydrate; 7g fiber; 805mg sodium. 

MINT JULEP With Bourbon Mint Barbecue Sauce

This recipe calls for baby back ribs... I think it would be perfect for lamb or goat ribs...

Source: Raichlen on Ribs by Steven Raichlen (Workman Publishing, 2006)
Method: Indirect
Yield: Serves 4
FOR THE RUB:
2 teaspoons iced tea mix (made with sugar, not artificial sweetener)
2 teaspoons granulated sugar
2 teaspoons dried mint (peppermint or spearmint)
2 teaspoons sweet paprika
2 teaspoons coarse salt (kosher or sea)
FOR THE MINT GLAZE
3 tablespoons mint jelly
3 tablespoons fresh lemon juice
3 tablespoons butter
1/4 cup bourbon
2 tablespoons sugar
2 racks baby back ribs (4 to 5 pounds total)
Bourbon Barbecue Sauce (see below)
You'll also need:
2 cups hickory chips, soaked in water to cover for 1 hour, then drained
(optional-only if using a charcoal grill)
MAKE THE RUB: Place the iced tea mix, sugar, mint, paprika, salt, and pepper in a bowl.
MAKE THE GLAZE: Combine the mint jelly, lemon juice, butter, bourbon, and sugar in a small saucepan. Bring to a boil over medium heat, whisking often, and cook until the mint jelly is dissolved and the mixture is syrupy, 5 minutes. Set the glaze aside.
PREPARE THE RIBS: Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the other rack.
Place the ribs on a baking sheet. Sprinkle the ribs on both sides with rub, rubbing it into the meat. Cover the ribs and store in the refrigerator while you set up your grill.
Set up the grill for indirect grilling and preheat to medium. Brush and oil the grill grate.
Arrange the ribs, bone side down, in the center of the grate over the drip pan away from the heat. If working on a charcoal grill and using wood chips, toss half on each mound of coals. Cover the grill and cook for 1 hour.
Brush the ribs on both sides with the mint glaze. Recover the grill and continue cooking until the ribs are well-browned and cooked through, yet tender enough to pull apart with your fingers, 15 to 30 minutes more, or 1-1/4 to 1-1/2 hours in all. Brush the ribs once or twice more with glaze, and if using a charcoal grill, replenish the coals as needed. When the ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/4 inch.
Transfer the ribs to a large platter or cutting board, and cut the racks in half, widthwise, or into individual ribs. Serve at once with the Bourbon Barbecue Sauce on the side.
Bourbon Mint Barbecue Sauce
Yield: About 1-1/2 cups
1/2 cup ketchup
1/2 cup chili sauce
1/3 cup mint jelly
1/4 cup bourbon
2 tablespoons cider vinegar
2 tablespoons brown sugar, or to taste
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
Salt and freshly ground black pepper to taste
Combine the ketchup, chili sauce, mint jelly, bourbon, vinegar, brown sugar, Worcestershire sauce, and liquid smoke in a heavy saucepan. Slowly bring to a boil over medium heat, whisking often. Reduce the heat to medium-low and gently simmer the sauce until thick and richly flavored, 8 to 10 minutes, whisking from time to time. Correct the seasoning, adding a little more vinegar for tartness, sugar for sweetness, and salt and pepper to taste.
© 2006 Steven Raichlen | site design Benjamin Wilchfort