In the rib hall of fame, pork and beef are obvious winners. But lamb ribs need to be inducted right away: they're rich, meaty, juicy, and packed with flavor.
This easy recipe features spiced, roasted ribs with a robust whole grain mustard sauce.
Why this Recipe Works:
Preheat oven to 300°F. Season ribs all over with salt and pepper. In a small bowl, thoroughly combine smoked paprika, cumin, coriander, fennel, sugar, and chili flakes. Rub ribs all over with spice mixture and place on a wire rack set in a rimmed baking sheet or roasting pan.
Bake ribs for 1 hour, then increase heat to 375°F and cook until browned outside, tender within, and an instant-read thermometer registers 175°F, about 1 hour longer. Let rest for 10 minutes.
Meanwhile, pour off fat from pan. Set pan on burner and heat over medium heat. Add 1/2 cup stock and stir, scraping up any browned bits; pour into a medium saucepan and add remaining 1 cup stock. Cook over medium heat until reduced by half, about 8 minutes. Stir in mustard and season with salt and pepper. Off the heat, whisk in butter.
Divide ribs by cutting between the bones and serve with the sauce.