Lamb Ribs with Cilantro, Mint, and Honey
Main Dishes • Arabian
Description
Baked potatoes with rosemary make a great side dish for lamb ribs: take one kilogram of potatoes and cut them into large wedges, drizzle with vegetable oil, season with salt, and sprinkle with rosemary. Place in a hot oven for twenty to thirty minutes, depending on the size of the potato pieces.
Ingredients
- Rack of Lamb 0 lbs
- Mint 0 oz
- Cilantro 0 oz
- Garlic 4 cloves
- Mild Chili Spice 3 pieces
- Ginger 0 oz
- Lemon 1 piece
- Soy Sauce 0 fl oz
- Safflower Oil 5 fl oz
- Honey 3 spoons
- Red Wine Vinegar 0 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Remove the membrane and fat from the lamb rack and cut it into segments, each containing two to three ribs.
Step 2
Combine all the other ingredients in a blender, add 100 ml of water, blend until smooth, then mix the result with the lamb ribs. Place the ribs, generously coated with the marinade, in a plastic container and refrigerate overnight.
Step 3
Remove the marinated ribs, wipe off the marinade, and sear them on all sides in a skillet. Then, place them on a baking sheet and transfer to an oven preheated to 390°F. Bake for fifteen minutes.
Step 4
Simmer the remaining marinade in a saucepan over low heat for about five minutes. Serve the cooked lamb ribs with the marinade sauce.
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