Lamb Ribs with Hot Honey and Lavender
These lamb ribs are the perfect combination of sweet to hot—just try them for yourself! Makes 4–6 servings
½ cup granulated sugar
2 large shallots, roughly chopped
4 garlic cloves
2-inch piece fresh ginger, peeled and roughly chopped
1 tablespoon extra-virgin olive oil
½ cup honey
2½ tablespoons kosher salt
1 tablespoon freshly ground white pepper
1–2 teaspoons cayenne pepper (depending on how hot you like the ribs)
½ teaspoon dried lavender
2 racks lamb ribs, about 2 pounds total weight
Fresh mint for garnish
Preheat the oven to 425°F.
In a bowl, toss together the shallots, garlic, ginger, and olive oil. Spread in a single layer on a baking sheet, and roast until browned, 15–20 minutes. Reduce the oven temperature to 250°F.
Let the shallot mixture cool slightly. Transfer to a food processor, add the honey, salt, white pepper, cayenne, and lavender, and puree until smooth.
Rub the honey mixture evenly on the lamb racks. Place the racks, meaty side up, on a wire rack set on a rimmed baking sheet.
Roast until tender, 3–4 hours. Remove from the oven, cut the ribs apart, and serve immediately. Or let the racks cool, scrape off the excess rub, and rewarm the racks under the broiler or over a hot grill until the outside is crispy and the inside is warm. Cut apart just before serving. Garnish with the mint, and serve immediately.
Recipe excerpted from Classic Recipes for Modern People by Max and Eli Sussman (© Weldon Owen, 2014). For more reimagined recipes, pick up your own copy of Classic Recipes for Modern People on Amazon.com.
Courtesy of Reminder Media, American Lifestyle