Pomegranate-Glazed Lamb Ribs
Lamb spare ribs dressed in a pomegranate molasses glaze, with garlic and rosemary, gives them irresistible stickiness and shine while a shower of fresh mint adds brightness and color making the whole platter look like a celebration.
Servings: 4
Ingredients
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ras el hanout
- 1 1/2 to 2 pounds lamb spare ribs, (1 rack) sliced into individual ribs
- Chopped fresh mint, to serve (optional)
- Pomegranate arils, to serve (optional)
Pomegranate Molasses Glaze
- 1 teaspoon extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoons minced fresh rosemary
- 2 tablespoons pomegranate molasses
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
Instructions
- Season the lamb. In a small bowl, combine salt and ras el hangout or baharat and stir. Sprinkle mixture evenly over both sides of lamb ribs.
- Dry brine the lamb (optional). Line a rimmed baking sheet with a long sheet of aluminium foil and top with a rack. Place the seasoned ribs on the rack and refrigerate, uncovered, for at least 24 and up to 48 hours.
- Get ready. Preheat oven to 350°F. Remove the rack and set the ribs directly on the the foil in the baking sheet. Lay a second sheet of foil on top. Crimp and then fold the edges together on all sides to seal them.It does not have to look perfect; you just want the steam to gather in the packet ad prevent the juices from running out.
- Bake the ribs. Transfer the baking sheet with the sealed packet into the oven and roast until quite tender, about 1 1/2 hours.
- Make the glaze. A few minutes before the ribs are done, warm the olive oil in a small saucepan over medium-low heat. Add the garlic and sizzle until fragrant, just a minute. Add the rosemary. Stir in pomegranate molasses, honey, and mustard. Season with salt. Stir until combined and set aside.
- Glaze the ribs. Remove lamb from the oven, and increase the heat to 400°F. Carefully open the packet and carefully pour off any accumulated juices. Brush the ribs with a layer of glaze, and return to the oven to roast until browned and lacquered, about 10 minutes. Flip the ribs, brush with remaining glaze and return to the oven for another 5 to 10 minutes until burnished and sticky.
- Finish and serve. Remove from the oven and transfer to a serving platter. Sprinkle with chopped fresh mint, and pomegranate arils, and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, spices, pomegranate molasses, and honey used in this recipe.
- Change the spices: In place of the Ras el Hanout you could also use Baharat or our Shawarma Spice blend. Any of the three would work just as well.
- No lamb ribs available? I’ve also tried this recipe with a 2 pound lamb neck roast and it worked beautifully. It requires the full 2 hours of cooking time to really get tender. Use two forks to shred the meat from the bone after roasting, and then add the glaze almost like barbecue sauce on pulled pork.
Nutrition
Calories: 343kcal | Carbohydrates: 11.9g | Protein: 34.2g | Fat: 16.8g | Saturated Fat: 5.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 7.1g | Cholesterol: 112.3mg | Sodium: 1302.2mg | Potassium: 471.1mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 14.5IU | Vitamin C: 0.3mg | Calcium: 36.5mg | Iron: 3.2mg
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