 |
Crisp, tasty ribs, and as a bonus, some flavorful broth. The process is easiest if you can simmer
the ribs one day and bake them the next, but can easily be done in one day.
Directions
Cooking lamb ribs involves two processes: first simmering and then baking. Each takes an
hour or more, but doesn't require much time or attention from the cook. Rib amounts are approximate,
but prepare at least 1 pound per person, since much of the weight is fat and bone.
the ribs, fresh or frozen, into a stock pot or pan large enough to hold them easily with vegetables
and cooking liquid. Add several cut-up onions and garlic cloves, a teaspoon of salt, a few bunches
of herbs of your choice, and if you wish, cut up carrot and/or celery.
Add water to cover
everything and bring to a boil. Reduce the heat to a slow simmer and skim off any scum that rises
to the surface during the first few minutes of cooking. Cover with lid slightly ajar and continue
to simmer until the meat begins to be tender - about an hour.
Remove the ribs and set the
cooking liquid aside. While the ribs cool, mash together in a small bowl 1 teaspoon salt and 2 or
more minced or pressed cloves of garlic. Add and mash in 2 tablespoons finely chopped fresh herbs
(or 2 teaspoons dried and crushed herbs): a mix of some (or all) thyme, oregano, marjoram and
rosemary. Stir in the olive oil and set aside.
When the ribs are cool enough to handle,
use your fingers and a sharp knife to remove as much fat as possible without having the ribs fall
apart. Then, spread the ribs out in a roasting pan and smear all over with the olive oil mixture
|
|
2 |
|
