California Farm Tomato Crusted Lamb Ribs Recipe by Hobby Horseman
Cooking Instructions 10 min sear+10 min rest, 15 min bake+15 min rest 1 Bring rack of 8 to 9 ribs to room temperature, dry, rub both sides with salt and Aleppo red pepper. Bring oven baking dish with bottom of olive oil to 500F degrees in oven. Sear rack on both sides, five minutes each side. Remove from oven. Rest 10 minutes. 2 Coat top of rack with Dijon mustard. Puree tomato and other ingredients to thick crust, cover meaty top side of the lamb spare ribs with tomato crust. Sprinkle sliced pickled mushrooms on top. 3 Roast ribs with meaty side and crust facing up at 400F degrees, 15 minutes for medium rare, till meat pulls back from the rib bones, rest on counter 15 minutes. 4 The crust prevents the meat from getting dry. Turn temperature down to 350F degrees and bake till you can pull the rib bones off the meat with your fingers, another half hour or so. Meat will be buttery tender. 5 Make fresh tzatziki sauce: cup of Greek yoghurt, fold in pureed cucumber, shallots, dill, mint, crushed whole black pepper corns, garlic, taste, add lemon juice. 6 In large deep cast iron skillet, pickle grapeleaves with Tbs each water, vinegar, Tsp each sugar, thyme, boil about 30 seconds, place on heated dinner plates with onion rings and onion shoots on top. Tzatziki sauce on top. 7 Slice spare ribs in two slabs with four ribs each and place on top of the grapeleaves, onion rings and shoots and Tzatziki sauce on each heated dinner platter. Few drops of olive oil and lemon juice on top. Enjoy. 1 Bring rack of 8 to 9 ribs to room temperature, dry, rub both sides with salt and Aleppo red pepper. Bring oven baking dish with bottom of olive oil to 500F degrees in oven. Sear rack on both sides, five minutes each side. Remove from oven. Rest 10 minutes. 1 Bring rack of 8 to 9 ribs to room temperature, dry, rub both sides with salt and Aleppo red pepper. Bring oven baking dish with bottom of olive oil to 500F degrees in oven. Sear rack on both sides, five minutes each side. Remove from oven. Rest 10 minutes. 2 Coat top of rack with Dijon mustard. Puree tomato and other ingredients to thick crust, cover meaty top side of the lamb spare ribs with tomato crust. Sprinkle sliced pickled mushrooms on top. 2 Coat top of rack with Dijon mustard. Puree tomato and other ingredients to thick crust, cover meaty top side of the lamb spare ribs with tomato crust. Sprinkle sliced pickled mushrooms on top. 3 Roast ribs with meaty side and crust facing up at 400F degrees, 15 minutes for medium rare, till meat pulls back from the rib bones, rest on counter 15 minutes. 3 Roast ribs with meaty side and crust facing up at 400F degrees, 15 minutes for medium rare, till meat pulls back from the rib bones, rest on counter 15 minutes. 4 The crust prevents the meat from getting dry. Turn temperature down to 350F degrees and bake till you can pull the rib bones off the meat with your fingers, another half hour or so. Meat will be buttery tender. 4 The crust prevents the meat from getting dry. Turn temperature down to 350F degrees and bake till you can pull the rib bones off the meat with your fingers, another half hour or so. Meat will be buttery tender. 5 Make fresh tzatziki sauce: cup of Greek yoghurt, fold in pureed cucumber, shallots, dill, mint, crushed whole black pepper corns, garlic, taste, add lemon juice. 5 Make fresh tzatziki sauce: cup of Greek yoghurt, fold in pureed cucumber, shallots, dill, mint, crushed whole black pepper corns, garlic, taste, add lemon juice. 6 In large deep cast iron skillet, pickle grapeleaves with Tbs each water, vinegar, Tsp each sugar, thyme, boil about 30 seconds, place on heated dinner plates with onion rings and onion shoots on top. Tzatziki sauce on top. 6 In large deep cast iron skillet, pickle grapeleaves with Tbs each water, vinegar, Tsp each sugar, thyme, boil about 30 seconds, place on heated dinner plates with onion rings and onion shoots on top. Tzatziki sauce on top. 7 Slice spare ribs in two slabs with four ribs each and place on top of the grapeleaves, onion rings and shoots and Tzatziki sauce on each heated dinner platter. Few drops of olive oil and lemon juice on top. Enjoy. 7 Slice spare ribs in two slabs with four ribs each and place on top of the grapeleaves, onion rings and shoots and Tzatziki sauce on each heated dinner platter. Few drops of olive oil and lemon juice on top. Enjoy. 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