Broiled Lamb Ribs p. 778-9

Bryan and I never had much lamb growing up, so I’ve had fun experimenting with a “new” meat. We’ve had it a couple of times since we were married and it always makes a “special” meal.

This recipe is all about the glaze. I’m surprised it doesn’t have more of a prominent roll in the title. It should be something like Tangy Glazed Lamb Ribs.

Since the weather is yucky, I broiled these ribs. First you have to parboil them. This seemed odd to me, but when you broil them you are really just finishing off the cooking and adding flavor.

Mix together orange marmalade or syrup (I used plum preserves because that is what I had and it turned out amazing), Dijon mustard, sherry vinegar, and ground cumin. This little glaze is your best friend. I’ve put similar glazes on pork chops. It’d also be amazing in chicken. Bryan almost liked the bowl clean.

Glaze your lamb on both sides, broil, turn and re-glaze a couple of times until brown and crispy.

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Filed under lamb, meat

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