Wednesday, July 24, 2013

Glazed Lamb Ribs {Pass the Cookbook}


It's Pass the Cookbook time again...this was all started by Kita, the culinary force Pass the Sushi blog. This month we had the option of cooking one of three recipes from Foolproof: Recipes You Can Trust by Ina Garten - gazpacho, ribs, or blondies. I opted to do a twist on her Foolproof Ribs with BBQ sauce; I used a rack of lamb instead. Still ribs, right?!

I actually cooked the ribs the way I normally do, but did use her sauce recipe as is - mostly. I reduced the tomato paste and added orange marmalade. Yum. My inner-carnivore was very, very happy.


Foolproof Ribs with BBQ Sauce

1 rack of lamb
splash of olive oil
freshly ground sea salt
freshly ground pepper
1 T crushed garlic

Heat olive oil in a large skillet over high heat. Add crushed garlic and sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Arrange the rack bone side down in the roasting pan. Sprinkle with salt and pepper. Roast the lamb, covered with foil, in preheated oven (350 degrees) for 20 to 25 minutes. Rub the rack of lamb with BBQ sauce and roast for an additional 10 minutes. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

½ C vegetable oil
1 ½ C chopped yellow onion (1 large onion)
½ C tomato paste
½ C orange marmalade
1 C balsamic vinegar
1 C organic, raw honey
½ C Worcestershire sauce
1 C Dijon mustard
½ C  tamari
1 C  hoisin sauce
2 T chili powder
1 T ground cumin
2 crushed tepin chiles

Heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes, until the onions are translucent but not browned.  Add the garlic and cook for 1 more minute.  Add the tomato paste, orange marmalade, vinegar, honey, Worcestershire, mustard, soy sauce, hoisin sauce, chili powder, cumin, and tepin chiles.  Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.  Use the sauce immediately or pour into a container and refrigerate.

8 comments:

  1. Genius!! This looks great. I stayed away from the ribs because no pork for me but lamb is right up my alley! I will have to try it now!

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  2. When I read that you used lamb my jaw dropped. I am really - really - craving a rack of lamb now. And the orange marmalade - Brilliant.

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  3. Orange sounds like a good addition. I've never had lamb, but always wanted to try it :)

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  4. How fun that you used it on lamb! Good to know the sauce works on all kinds of meat.

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  5. I love how you switched it up and I bet the marmalade is GREAT with it!

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  6. What a creative way to make this recipe your own! That lamb looks fabulous.

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  7. What a fun twist on Ina's recipe! I've never cooked lamb at home, but I'm always tempted to order it when I see it on restaurant menus.

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  8. Great changes to the sauce and I've never actually cooked a rack of lamb or any lamb for that matter so I should try this.

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