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Monday, July 11, 2016

Lamb Ribs

It turns out last month when I thought I bought the lamb shanks, it turns out I bought lamb ribs. The clerk last month at Trader Joe's never informed me that Trader Joe's doesn't sell lamb shanks. Two weeks ago another clerk informed me they only sell lamb ribs, legs, and another part of the lamb. I liked the flavor of Trader Joe's lamb, so I bought the ribs and adjusted the time of the recipe. The recipe is here.


1. In a small bowl, combine the allspice, black pepper, cardamom, cinnamon, nutmeg and cumin.
2. Rub half the spice mixture all over the lamb shanks. In a large skillet, heat 1/2 cup oil over medium-high heat. Working in batches, sear the shanks all over, about three to five minutes per side. Remove the shanks to a plate. Toss in the onions to the skillet and saute until soft and golden, three minutes.
3. Add the remaining spice mixture and garlic and saute, stirring, until fragrant, about one minute. Stir in the basil, parsley and cilantro and cook until the herbs begin to turn color, two to three minutes. Add the tomatoes and saute, stirring occasionally, until they become soft, five to seven minutes. Stir in the lemon juice and salt and turn off the heat.
4. Preheat the oven to 500°F. Place the potatoes, carrots and chile peppers, if using, in a large deep roasting pan, and brush them with the remaining 1/2 cup oil. Roast the vegetables for 10 minutes, tossing once halfway through. Remove the pan from the oven and arrange the shanks on top of the vegetables.
5.Using a large spoon, place a scoop of the remaining onion and spice mixture on top of each shank. Fill the pan halfway with hot water, cover the shanks with waxed paper and cover the pan tightly with foil. Bake for one hour, check the water level and fill to halfway again if some of the water has evaporated. Reduce the oven temperature to 400°F and bake for one hour more. Check the water level and add enough water to return it to its original level; bake for a final hour or until the meat falls easily off the bone.
6. To serve, place each lamb shank on a plate and spoon the vegetables next to it


Since ribs require less cook time (by 1 hour, 30 minutes) I adjusted the cook time to 40 minutes and didn't place the carrots and potatoes and water around the lamb. I still seared and kept the recipe as is.



I made Moroccan mint tea... for iced tea.

Preparing the lamb.

Cilantro

Parsley

Basil















Dad LOVED the lamb and he can't wait for me to make the dish again.

2 comments:

  1. Hi, Jessica Marie!

    Mrs. Shady loves to cook lamb for herself. I don't eat it but she loves it and I will surely show her your recipe. I know that she likes to use cilantro, parsley and basil in her cooking. I must admit that it does look delicious and the presentation on the dish is like that of a master chef!

    Have a great Tuesday, dear friend Jessica!

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    Replies
    1. Hi Shady!

      I just started getting into lamb this year. Trader Joe's has to be my favorite. :) If Mrs. Shady gets the lamb from TJ, it doesn't have much of a strong flavor (it's imported from New Zealand).

      Hopefully she will make this dish and enjoy it as much as I did. Have a great rest of the week, dear friend!

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