Oven roasted lamb ribs with spice dry rub
Souped Up Recipes · ♥ 8.6K likes · 752K views · 65 min video
Read about lamb in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tbsp red dried chilies
- ½ tsp Sichuan peppercorns
- ½ tsp coriander seeds
- cinnamon stick
- orange peel
- 2 tsp roasted cumin seeds
Toast the dried chilies, Sichuan peppercorns, coriander seeds, cinnamon stick and orange peel in a wok over medium-low heat for a couple of minutes, then remove and cool.
- ½ tsp roasted cumin seeds
- ½ tsp roasted sesame seeds
Take 1 teaspoon of the powder to the side and stir in half a teaspoon of whole roasted cumin seeds and half a teaspoon of whole roasted sesame seeds; reserve to sprinkle on the lamb at the end.
- 2 tsp salt
- ½ tsp sugar
- 1 tsp garlic powder
- lamb ribs
Mix the salt, sugar and garlic powder into the rest of the spice powder.
Lay the lamb on heavy duty tin foil, sprinkle the dry rub over every side and pat it on lightly.
Rubbing and wrapping the lamb
- 1 whole sweet onion
Put the wrapped lamb on the middle rack, meat side down, and bake 2 hours.
Unwrap the foil; the meat should be pulling away from the bones. Move the lamb aside and pour the foil juices into a baking pan.
Return to the oven at 400F for 20 minutes to brown the outside and render the fat cap into a crispy layer.
- cilantro
Arrange cilantro around the lamb and sprinkle over the reserved cumin and sesame rub.
The lamb holds uncovered in a 150F oven for a couple of hours and stays crisp outside and juicy inside. Remove the fat cap before serving if preferred.