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Lamb ribs with rosemary and balsamic vinegar |
Craig dug deep into the chest freezer and came out with a large package of lamb. I thought he said rack of lamb. So I quick found a great recipe on William's Sonoma website. Then I unpacked the lamb to clean it and discovered I had ribs not rack....duhhhhh. Time to regroup.
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Craig volunteered to remove the membrane from the back of the ribs |
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Rosemary |
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Rosemary needles with 2 tsp of minced garlic |
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Olive oil, balsamic vinegar, salt, pepper, minced rosemary with garlic |
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A splash and a dash of this and that |
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Whisked |
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Spread on both sides of the ribs, cover, and refrigerate a few hours |
One hour before oven time, remove ribs from the fridge to come back to room temp.
Heat oven to 325F. Bake ribs for 1.5 hours flipping once. When nearly done, spread each side with a mixture of honey and balsamic vinegar. Keep warm and let rest for at least 15 minutes, covered in aluminum foil.
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honey and balsamic vinegar-whisk |
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spread on ribs when nearly done roasting |
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Most excellent |
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My plate - ribs, mac&cheese, and roasted squash |
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Dutch marzipan dessert - shaped like bacon, potatoes, carrots and celery. Thanks Kathinka |
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Stuart teaching us how to salute |
A fantastic meal. Opa requested a blue cheese sauce along side his ribs, which some at the table agreed was a delicious accompaniment. I'll do this meal again (possibly not with blue cheese sauce).
Astrid
droooling!!!!
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