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Best Spring Lamb Recipes 8 ways to savor lamb at its peak - 
Mat Clouser

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

Swift's Attic

INGREDIENTS

• 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.

http://www.thedailymeal.com/tamarind-and-sumac-lamb-ribs

  • 315 Congress Ave.
  • Austin, TX 78701
  • 512.482.8842

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