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Lamb Ribs

Raspberry Glazed Lamb Baby Back Ribs

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Lamb Cuts: Ribs/Riblets
Servings: 8
Preparation Time: 15 minutes
Cook Time: 45 minutes


• 4 American Lamb spareribs, trimmed
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1/2 cup red wine vinegar
• 1/2 cup white wine or chicken broth
• 1/2 cup raspberry jam, seedless
• 1 green onion, finely chopped
• 1 tablespoon cornstarch
• 1 tablespoon water


Directions
Rub salt, pepper and paprika into lamb ribs. In medium saucepan, combine vinegar, white wine or broth, raspberry jam and green onions. Stir over medium heat until jam is melted. Stir together cornstarch and water; add to raspberry mixture and stir sauce until smooth and clear. Place lamb ribs on rack in roasting pan. Cover and roast in 375 degrees F oven for 30 minutes. Baste with glaze and roast an additional 10 minutes. To Grill: Grill over medium-hot coals. Cover and grill 4 inches from coals for 30 to 45 minutes or until desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Turn every 10 minutes. Brush on glaze during last 10 minutes of grilling.

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Santa Fe Lamb Baby Back Ribs

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Lamb Cuts: Ribs/Riblets
Servings: 8
Preparation Time: 10 minutes
Cook Time: 60 minutes


• 2 American Lamb spareribs (12 to 16 ounces each)
• 1 tablespoon olive oil
• 5 drops red pepper sauce
• 2 teaspoon coarse ground garlic powder
• 1 teaspoon pepper
• 1 cup chunky salsa
• 1/4 cup chili sauce
• 1/4 cup chopped green onion
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 to 1 teaspoon finely chopped, deveined and seeded jalapeno chili



Directions
On grid of broiler pan, arrange ribs; set aside. In small bowl, combine oil, red pepper sauce, garlic powder and pepper. Brush on ribs. Roast in 375 degrees F oven for 30 minutes. In medium bowl, blend salsa, chili sauce, green onion, cumin, coriander and jalapeno chili. Pour over partially cooked ribs and roast an additional 25 to 30 minutes or until desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cut into 8 portions and serve.

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Easy-Oven Barbecued Lamb Ribs

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Total Time: 30 to 60 minutes
Lamb Cuts: Ribs/Riblets
Category: Entrée
Servings: 4 appetizers or 2 main entrée servings
Preparation Time: 10 minutes
Cook Time: 50 minutes


• 1/4 cup apple juice
• 1/4 cup finely chopped onion
• 1/2 cup chili sauce
• 1/4 cup applesauce
• 1 tablespoon brown sugar, packed
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon dry mustard
• 5 drops red pepper sauce
• 2 American Lamb spareribs, 8 ribs each (about 1-1/2 pounds)
• 1 teaspoon lemon pepper


Directions
In 1-quart saucepan, combine apple juice and onion and simmer for 2 minutes. Stir in chili sauce, applesauce, brown sugar, Worcestershire sauce, dry mustard and hot pepper sauce. Simmer for 10 minutes, stirring occasionally. Keep sauce warm. In 13 x 9 x 2-inch glass baking dish with roasting rack, arrange ribs meat-side up. Sprinkle with lemon pepper. Roast in 375 degrees F oven for 30 minutes. Brush on warm barbecue sauce several times and roast additional 25 to 30 minutes. For appetizer, cut into individual ribs and serve.

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Honey Mustard Lamb Baby Back Ribs

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Lamb Cuts: Ribs/Riblets
Servings: 4
Preparation Time: 10 minutes
Cook Time: 1 hour


• 4 whole American Lamb spareribs, trimmed
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 cup honey
• 1 cup Dijon-style mustard

Directions
In large pot, arrange ribs and cover well with water. Season with salt and pepper. Bring to a boil, reduce heat and simmer ribs for 40 minutes. In bowl, blend honey and mustard. Remove ribs from water and place meat-side up on roasting pan. Brush both sides with honey and mustard mix. Roast in 350 degrees F oven for 30 minutes, basting every 10 minutes.

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