Description
Succulent lamb ribs seasoned with a chili rub and glazed to perfection, served with fresh mint and pomegranate arils.
Ingredients
Scale
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ras el hanout
- 1 1/2 to 2 pounds lamb spare ribs, (1 rack, sliced into individual ribs)
- Chopped fresh mint, (to serve, optional)
- Pomegranate arils, (to serve, optional)
- 1 teaspoon extra virgin olive oil
- 1 garlic clove, (minced)
- 1 teaspoon minced fresh rosemary
- 2 tablespoons pomegranate molasses
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
Instructions
- Season the lamb. In a small bowl, combine kosher salt and ras el hanout and stir. Sprinkle the mixture evenly over both sides of the lamb ribs.
- Dry brine the lamb (optional). Line a rimmed baking sheet with a long sheet of aluminum foil and top with a rack. Place the seasoned ribs on the rack and refrigerate, uncovered, for at least 24 hours and up to 48 hours.
- Get ready. Preheat oven to 350°F. Remove the rack and set the ribs directly on the foil in the baking sheet. Lay a second sheet of foil on top. Crimp and fold the edges together on all sides to seal them.
- Bake the ribs. Transfer the baking sheet with the sealed packet into the oven and roast until quite tender, about 1 1/2 hours.
- Make the glaze. A few minutes before the ribs are done, warm the olive oil in a small saucepan over medium-low heat. Add the garlic and sizzle until fragrant, just a minute. Add the rosemary. Stir in pomegranate molasses, honey, and Dijon mustard. Season with salt. Stir until combined and set aside.
- Glaze the ribs. Remove lamb from the oven and increase the heat to 400°F. Carefully open the packet and pour off any accumulated juices. Brush the ribs with a layer of glaze, and return to the oven to roast until browned and lacquered, about 10 minutes. Flip the ribs, brush with remaining glaze, and return to the oven for another 5 to 10 minutes until burnished and sticky.
- Finish and serve. Remove from the oven and transfer to a serving platter. Sprinkle with chopped fresh mint and pomegranate arils, and serve.
Notes
- For a more intense flavor, allow the lamb ribs to brine in the seasoning for the full 48 hours.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Courses
- Method: Oven
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4 ribs
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg