Roasted Lamb Ribs
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
10
Description
The lamb should be at room temperature, so take it out 1 to 2 hours before cooking.
Ingredients
- Rack of Lamb - 13 lbs
- Safflower Oil - 3 tablespoons
- Ocean salt - to taste
- Ground Black Pepper - to taste
- Onion - 1 piece
- Celery stalk - 2 pieces
- Carrot - 2 pieces
- Garlic - 2 cloves
- Thyme - to taste
- Wheat Flour - 2.6 oz
- Campbell's Beef Broth - 1 qt
Step by Step guide
Step 1
Place the lamb in the oven for 2 hours, basting it with its own juices and oil every 15 minutes, until the meat temperature reaches 140°F at the thickest part.
Step 2
Transfer the meat to a cutting board, loosely cover it with foil, and let it rest in a warm place for 25–30 minutes.
Step 3
While the meat is resting, make the gravy. Strain the remaining contents of the pot through a sieve, leaving about 1 tablespoon of fat in the pot. Place the pot over high heat. Add the vegetables, garlic, thyme, and simmer for about 5 minutes, then return the dried bones to the pot and sprinkle with flour. Toss the bones to evenly coat them with flour. Cook for about 5 minutes, then add 1/3 of the hot broth and wait for it to bubble, add the remaining broth, stir well, and bring to a boil. Let it simmer on low heat until you reach the desired consistency. Strain through a sieve, taste, and season with salt as needed.
Step 4
Cut the lamb into thick pieces and place them on a flat plate. Serve the gravy separately (drizzling a small amount over the cooked lamb beforehand).
Step 5
Preheat the oven to 356°F.
Step 6
Score the fat on the top side of the lamb in a crisscross pattern using a sharp knife. Season all sides with salt and pepper. Heat the oil in a very large pot over high heat and sear the lamb on all sides until evenly browned.
Step 7
Remove the meat from the pot. Place the bones in the pot, and place the lamb on top with the fatty side facing up.
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