Braised Lamb Ribs with Apricots and Onions
Ingredients
for the spice rub:
- 1 tablespoon Kosher salt
- 1 tsp freshly ground black pepper
- 3/4 teaspoon ground cumin
- 1 teaspoon ground chile pepper
for the ribs:
- 1 rack lamb ribs
- 2 tablespoons of oil
- 2 medium onions
- 2 cups dried apricots
Instructions
Mise en Place (for the spice rub)
- Place 1 tablespoon of Kosher salt in a small bowl
- Add 1 tsp of fresh ground black pepper to the spice bowl
- Add 3/4 teaspoon ground cumin to the spice bowl
- Add 1 teaspoon ground chile pepper, or to taste to the spice bowl
- Mix the ingredients to combine.
Mise en Place (for the ribs)
- Thinly slice 2 medium onions,
- Set aside 2 cups of dried apricots
- Sprinkle the spice rub evenly on both sides of lamb ribs and set aside.
Preparation
- Preheat oven to 275°F (135°C).
- Heat a skillet over medium heat and add 2 tablespoons of oil or lamb fat.
- Sauté the onions until they're softened but not browned, about 5 minutes. Remove from heat.
- Cover the bottom of the pan with sautéed onions and apricots.
- Nestle the ribs into onions and apricots.
- Pour in enough water so that the ribs are 1/3 of the way submerged, about 2 cups.
- Cover the pan with foil.
- Braise the ribs in oven until very tender, about 3 hours.
- Uncover pan and turn heat to 375°F (190°C).
- Continue braising until the fat on the surface is browned and onions are very brown, about 30 minutes longer.
- Pour off the rendered lamb fat in the pan, setting it aside for another use.
- Serve hot or warm.