Lamb Denver Ribs are a great and unique alternative to the usual pork ribs. This tasty rib recipe is a great kick-off for spring while the temps are still cool. They are made even more delicious by the sophisticated yet simple glaze. Perfect for the big game on the weekend.
What You’ll Need
2 racks lamb ribs
2 tbsp Kosher salt
6 cloves garlic, peeled and finely diced
6 sprigs thyme, finely chopped
3 sprigs rosemary, finely chopped
2 bay leaves
1 cup sherry vinegar
1 cup honey
1 tbsp fennel seeds, cracked
1 tbsp coriander seeds, cracked
1 tbsp ground black pepper
2 tsp smoked paprika
2 tbsp unsalted butter, cold
What To Do
Preheat oven to 275 degrees.
Combine 2 tsp salt, the garlic, and herbs in a bowl and then rub all over lamb. Place lamb on a sheet pan and then wrap in tinfoil; roast for 2 hours.
Meanwhile, make the glaze by combining the sherry vinegar and honey in a small sauce pan over medium heat. Add the fennel seeds, cracked coriander seeds, ground black pepper, and smoked paprika and bring to a slow simmer.
Lower heat and allow the mixture to reduce by half.
Remove from heat and whisk in the cold butter. Carefully open tinfoil containing the ribs and check for doneness. They should start to pull away from the bone. Using a brush, coat ribs lightly with glaze and continue to cook turning once until the meat begins to turn golden and crisp, about 5 to 7 minutes. Serve.
Post written by our meat & poultry buyer, Jonathan Feola.