No, I’m not bored of lamb yet, but even if you are, give this recipe a try! The sauce is great on any protein, and the radish salad is a great contrast to the fatty lamb
- 2½–3 lbs (1.1–1.36 kg) lamb ribs
- ¾ cup brown sugar
- ¼ cup tomato paste
- 2 cloves garlic, minced or crushed
- ½ cup bourbon
- ¼ cup soy sauce
- 1 Tbsp rice vinegar or apple cider vinegar
- 1 Tbsp chili garlic sauce (see note)
- 1 tsp salt
- 1 tsp fresh cracked pepper
- 3 breakfast radishes or radishes
of your choice
- 1 bunch daikon cress or ½ cup microgreens
- 1 tsp lemon juice or ½ tsp sumac
- 2 tsp olive oil
- salt and pepper, to taste
Preheat oven to 300°F (150°C).
Combine brown sugar, tomato paste, garlic, bourbon, soy sauce, vinegar, chili garlic sauce, salt, and pepper in a small saucepan. Bring to a simmer and cook 5 minutes until smooth and thick. Place ribs in a baking dish and cover with sauce. Cover tightly and bake for 2–21⁄2 hours or until extremely tender.
Cut the radishes extremely thinly (I use the slicer on my box grater to do this quickly and easily) and combine with greens. Season with lemon juice or sumac and oil, salt, and pepper to taste.
Lay the ribs on a platter. Top with radish salad.
Note: Some butchers cut riblets from lamb breast, which can end up with many small bones in each “riblet,” so specify lamb spare ribs if you aren’t sure.
Tip: I use chili garlic sauce from Huy Fong Foods, found right next to sriracha in my grocery store. It’s pretty potent raw but mellows out big time when cooked. This recipe doesn’t end up spicy at all; it has just a very subtle hint of heat. For spice lovers, add up to 1⁄4 cup chili garlic sauce to this recipe!
(Originally featured in Family Table, Issue 812)
Oops! We could not locate your form.