Roasted Lamb Ribs
Main Dishes • Irish
Description
The lamb should be at room temperature, so take it out 1 to 2 hours before cooking.
Ingredients
- Rack of Lamb 15 lbs
- Safflower Oil 3 tablespoons
- Ocean salt to taste
- Ground Black Pepper to taste
- Onion 1 piece
- Celery stalk 2 pieces
- Carrot 2 pieces
- Garlic 2 cloves
- Thyme to taste
- Wheat Flour 5 oz
- Campbell's Beef Broth 0 qt
Step-by-Step Guide
Step 1
Place the lamb in the oven for 2 hours, basting it with its own juices and oil every 15 minutes, until the meat temperature reaches 140°F at the thickest part.
Step 2
Transfer the meat to a cutting board, loosely cover it with foil, and let it rest in a warm place for 25–30 minutes.
Step 3
While the meat is resting, make the gravy. Strain the remaining contents of the pot through a sieve, leaving about 1 tablespoon of fat in the pot. Place the pot over high heat. Add the vegetables, garlic, thyme, and simmer for about 5 minutes, then return the dried bones to the pot and sprinkle with flour. Toss the bones to evenly coat them with flour. Cook for about 5 minutes, then add 1/3 of the hot broth and wait for it to bubble, add the remaining broth, stir well, and bring to a boil. Let it simmer on low heat until you reach the desired consistency. Strain through a sieve, taste, and season with salt as needed.
Step 4
Cut the lamb into thick pieces and place them on a flat plate. Serve the gravy separately (drizzling a small amount over the cooked lamb beforehand).
Step 5
Preheat the oven to 355°F.
Step 6
Score the fat on the top side of the lamb in a crisscross pattern using a sharp knife. Season all sides with salt and pepper. Heat the oil in a very large pot over high heat and sear the lamb on all sides until evenly browned.
Step 7
Remove the meat from the pot. Place the bones in the pot, and place the lamb on top with the fatty side facing up.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!