Lamb Ribs with Cranberry Chutney and Cranberry-Wine Sauce
Main Dishes | American cuisine
⏳ Time
1 hour
🥕 Ingredients
18
🍽️ Servings
6
Description
Lamb Ribs with Cranberry Chutney and Cranberry-Wine Sauce
Ingredients
- Lamb - 2 lbs
- Olive Oil - 3 tablespoons
- Brown Sugar - 3.5 oz
- Honey - 2 tablespoons
- Water - 5 fl oz
- Spanish onions - 1 head
- Mild Chili Spice - 1 piece
- Grated Ginger Root - 1 tablespoon
- Garlic - 1 clove
- Salt - to taste
- Ground Black Pepper - to taste
- Cilantro - 1 bunch
- Concentrated Cranberry Juice - 17 fl oz
- Red Wine Vinegar - 3 fl oz
- Red Grape Juice - 1 fl oz
- Sugar - 3.5 oz
- Scallions - 1 bunch
- Chicken Broth - 17 fl oz
Step by Step guide
Step 1
To prepare the cranberry chutney, combine sugar, honey, 500 ml of cranberry juice, and 150 ml of water in a medium saucepan and cook over medium heat until the cranberries are soft and the liquid thickens slightly.
Step 2
Mix finely chopped red onion with grated ginger, finely chopped chili pepper, garlic, salt, and pepper. Add the mixture to the saucepan with the cranberries and continue to cook for about 8 minutes.
Step 3
When the cranberry chutney thickens, remove the saucepan from the heat. Stir in 250 g of fresh cranberries and 25 g of finely chopped cilantro leaves. Let the chutney cool in the saucepan.
Step 4
For the cranberry-wine sauce, combine cranberry juice, red wine vinegar, and red dry wine in a large saucepan. Bring the liquid to a boil, add 100 g of granulated sugar, and continue to cook over medium heat, stirring regularly.
Step 5
When the liquid for the wine sauce has reduced by half, pour in the chicken broth, season with salt and pepper, and continue to cook. When the liquid reduces to about 360 ml, remove the sauce from the heat and let it cool.
Step 6
While preparing the chutney and sauce, preheat the grill for the lamb ribs.
Step 7
Brush the lamb with olive oil and a mixture of salt and pepper, then place it on the grill.
Step 8
Cook the lamb, searing on both sides until golden brown, about 6 minutes over medium heat.
Step 9
Before serving, let the lamb cool for 5 minutes, and gently reheat the chutney and sauce if they have cooled completely. Arrange the lamb on a platter, garnished with sprigs of fresh cilantro and finely chopped green onion.
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