March 26, 2013
With the coming of spring, there are many things for home cooks to celebrate — the return of fresh asparagus, artichokes, fava beans, fresh peas, and all things green to farmers' markets; the prospect of longer and warmer days, perfect for alfresco dinners at home; and the slow and steady return of grilling season, just to name a few examples.
Tamarind and Sumac Lamb Ribs Recipe
• 1 pound lamb ribs, preferably Australian
• 1-2 quarts chicken, beef, veal, or lamb stock
• 1/2 pound onion, chopped
• 1/4 pound carrots, chopped
• 1/4 pound celery, chopped
• 2 tablespoons minced garlic
• 6 tablespoons dried sumac
• 1/4 cup honey
• 1/4 cup tamarind paste
• 1/4 cup molasses
• 1/4 cup tomato paste
• 1/2 cup water
• 1 tablespoon salt DIRECTIONS
Place the ribs in a stockpot and add the stock until just covered. Add the onion, carrots, and celery and place over high heat. Once it reaches a gentle simmer, reduce the heat to maintain the simmer and cook for 45 minutes.
Meanwhile, purée the remaining ingredients in a food processor until smooth to make the lacquer. When the ribs are done, remove them from the cooking liquid and let cool to room temperature.
Then, preheat a gas grill or grill pan on medium heat. Lightly coat the ribs with the lacquer and place on the grill for about 4-5 minutes each side, basting frequently. When ribs are heated through and nicely lacquered on both sides, remove from the heat. Bring any remaining lacquer to a boil in a pot and drizzle over the ribs.