Sunday, December 19, 2010

Lamb Ribs

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.
Craig volunteered to remove the membrane from the back of the ribs

Rosemary needles with 2 tsp of minced garlic

Olive oil, balsamic vinegar, salt, pepper, minced rosemary with garlic

A splash and a dash of this and that


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.

honey and balsamic vinegar-whisk

spread on ribs when nearly done roasting

Most excellent
My plate - ribs, mac&cheese, and roasted squash
Dutch marzipan dessert - shaped like bacon, potatoes, carrots and celery.  Thanks Kathinka
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).


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