Tuesday, November 23, 2010

Amazing, Outstanding, 4-Thumbs-Up Lamb Ribs

Mr. Kluges took charge of the lamb ribs for Sunday supper, and boy, am I glad he did! He looked up a bunch of recipes on-line, narrowed it down to a winner, shopped for the couple of things I didn't have on hand (like fresh rosemary) & cooked up a storm (including very garlicky mashed potatoes & brandy-sauteed carrots).

Was it every worth it! I'm not just saying that 'cuz for once I wasn't the one cooking, but man, oh, man were those ribs amazing!

Here's what they looked like...

...and the smell? Heavenly!

And EVERYONE liked them!!! They're totally how we're going to make our 2nd package of lamb ribs after a while. Definitely!

Here's the link at Blue Kitchen, but I'm copy-pasting it so that it's here, too! Also, note to self - have Mr. Kluges print it out, so I have it forever. The caraway in it is brilliant! I agree that 1 1/2 lbs serves 3 well, or 4, as it is so rich (& still a bit fatty, but only in a good way!). The garlic didn't flavor the lamb a whole lot, but it did turn into delicious little garlic chips on the top, so yum anyway!

Roasted Lamb Ribs with Rosemary and Caraway
Serves 3

3 large cloves garlic
1 medium yellow onion, peeled and halved
1 carrot, peeled
1-1/2 to 2 pounds lamb ribs
1 bay leaf
1 teaspoon salt, plus additional
1 generous tablespoon fresh rosemary leaves, roughly chopped
1 teaspoon dried caraway seeds
freshly ground black papper
olive oil

Peel two of the garlic cloves and bash them lightly with the side of a knife to break them open and release their oils. Place them along with the onion, carrot and ribs in a into a lidded stock pot or pan large enough to hold them easily and add water to cover. Add bay leaf and salt and bring to a boil. Reduce the heat to a slow simmer and skim off any scum that rises to the surface during the first few minutes of cooking. Cover and simmer for about an hour. Transfer ribs to plate. Discard the remaining solids and cooking liquid. Ribs can be made ahead up to this point and refrigerated for up to 2 days before roasting.

Roast the ribs. Preheat the oven to 350ºF. Thinly slice the remaining garlic clove and drizzle with a little olive oil. Season ribs on top with some salt and a generous grinding of pepper. Sprinkle chopped rosemary and caraway seeds over ribs and arrange garlic slices on them. Place ribs on a rack in a lightly oiled roasting pan and place in oven. Roast ribs until nicely browned, about 1 hour. Remove from oven and let them rest for about 5 minutes. Slice into individual ribs and serve.

Mr. Kluges found that because he did the roasting right after the boiling step that they were still hot and so needed less time roasting - more like 40-45 minutes instead of an hour.

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