Sticky, Spicy Lamb Ribs
I experimented with a few spice rubs and glazes until I arrived with something that I think I could even convince my lamb fearing father to eat. The lamb ribs or riblets as they are sometimes called are different from cutlets which are trimmed although feel free to use cutlets if that's all you have access to. Lamb ribs are tasty, very inexpensive at around $7 a kilo and are generally procured from butchers that break down the animals themselves.
Roasted Spiced Lamb Ribs With Whole Grain Mustard Sauce Recipe
Meaty, intensely flavored lamb ribs turn unbelievably luscious when roasted. These ribs stand up well to the strong flavors of mustard, smoked paprika, and cumin in the accompanying sauce.
Asian Baked Lamb Ribs
Lamb ribs, a kind of inexpensive cut, are very suitable for making slow-cooked or baked dishes. Here comes my family’s favourite baked lamb ribs with an Asian touch that we enjoy very much in cold days.
The Nasty Bits: Lamb Ribs
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…
Hunan lamb ribs
While lamb is not commonly eaten in many parts of China, particularly in the south, this dish is a favourite in Hunan, where the ribs are often cooked over a sizzling metal plate. Hunan province, in southern China, is known for its spicy cuisine and for being the birthplace of Chairman Mao, who famously declared that “you can’t be a revolutionary if you don’t eat chillies”. These ribs are first braised until almost tender, and are then encrusted with a mixture of cumin and five-spice powder…