Braised lamb ribs with apricot and onion
True, your lamb ribs will most likely come with a cap of fat on one side. To deal with this, towards the end of braising, uncover the pan, and the fat will begin to brown and become a little crispy at the edges. I would never, of course, brazenly advise without any consideration of one's health that one ought to eat all the fat on the ribs, but have a taste of it. The fat on the meat will carry the flavor the spices you've added, and it will smack of the sweetness of the apricots and onion. recipe compliments of seriouseats.com
1 half-rack lamb ribs, about 4 pounds
1 tablespoon salt
Freshly ground black pepper
3/4 teaspoon ground cumin
1 teaspoon ground chili pepper, or to taste
2 cups dried apricots
2 medium onions, thinly sliced
A few tablespoons of oil for sautéing, or some trimmed off pieces of lamb fat
1. In a small bowl, mix the ingredients for the spice rub and set aside.
2. Heat a skillet over medium heat and add the oil or lamb fat. Sauté the onions until they're softened but not browned, about 5 minutes. Remove from heat.
3. To assemble the braise: Cover the bottom of your pan with the sautéed onions and the apricots. Nestle the rack of ribs into the onions and apricots. Pour in enough water so that the ribs are 1/3 of the way submerged, about 2 cups. Cover the pan with foil.
4. In the meantime, preheat the oven to 275°F. Braise the ribs in the oven until very tender, about 3 hours. Uncover the pan and turn the heat to 375°F. Continue braising until the fat on the surface is browned and the onions are very brown, about 30 minutes longer. Pour off the rendered lamb fat in the pan, setting it aside for another use.
Serve hot or warm. Leftovers may be reheated in a 250°F oven until warm, about 30 minutes.
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