*This post has been created in Partnership with the American Lamb Board.
You need to stop what your doing and go out and hunt for some delicious lamb ribs! They are hard to come by, so make sure to check in with your local grocery store or butcher to special order for you. They are worth it!
This is another recipe in partnership the American Lamb Board, be sure to check out their site for more delicious lamb recipes.
I first had lamb ribs working at a restaurant and was blown away by them. For one, it was the first time I’ve ever seen them. Secondly, back then I wasn’t really a lamb fan as I am now, but working at the restaurant my goal was to try any and everything–and I’m glad I tried the lamb ribs.
I need to let y’all know that they were baked until tender and then dredged in a tempura batter and fried, so yeah, hard to pass that up.
For this recipe, it is crucial to make sure you trim any excess fat and render as much fat during the cooking process. Lamb ribs have a reputation for being too fatty, but make sure you get a rack with a good ratio of meat to fat.
These ribs were seasoned with a Caribbean inspired dry spice rub, sprinkled with brown sugar and wrapped in foil with some aromatics from fresh thyme and green onions. Slow baked for 2 1/2 hours and then topped with a delicious mango chutney sauce.
Serve with some coconut rice or plantains and you have a great dinner ahead.
Jerk Lamb Ribs with Mango Chutney
- 3 teaspoons allspice ground
- 2 teaspoons coriander ground
- 1 teaspoon Aleppo pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon cinnamon ground
- 1/2 teaspoon clove ground
- 1 teaspoon ginger ground
American Lamb Ribs
- 2 racks of American lamb ribs trimmed of fat
- 6 tablespoons brown sugar
- 3 racks onions
- 1 bunch of fresh thyme
- 1 tablespoon coconut oil
- 1 inch piece of fresh ginger minced
- 4 tablespoons red bell peppers diced
- 1 1/2 teaspoon serrano chile
- 1 1/2 cup mango diced
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- A pinch of kosher salt
- juice of 1/2 a lime
- 2 tablespoons cilantro minced
To make the mango chutney, melt the coconut oil over medium-high heat and add the ginger, bell pepper and serrano chiles. Sauté for 4-5 minutes and then add the mango and continue to cook for another 5 minutes. Add the sugar, apple cider vinegar and salt. Bring to a boil, reduce the heat and cook for another 10-12 minutes. You want the mango to start breaking down but not too much. Add the lime, cilantro stir and remove from heat.
Preheat oven to 325°
Combine all the spices and rub all over the lamb racks front and back. Let rest for 20 minutes. While your lamb is resting, take a piece of heavy duty foil, large enough to wrap each lamb rack in separately and place on a sheet pan.
Divide the brown sugar and rub 3 tablespoons on each rack front and back. Any seasoning and sugar that fell off the lamb, make sure to add it on the bottom of the foil. Place the lamb rack on top of the foil and lay your green onions and thyme on top. Sprinkle any left over sugar on top and wrap tightly. Repeat with other rack of lamb.
Cook lamb for 2 1/2 to 3 hours. A lot of fat should have rendered out. You can either remove from oven, blot excess fat off and cook under the broiler for 2 minutes or serve right away. Serve with mango chutney.