Country-Style Lamb Ribs

I didn't see too many recipes out there for this cut of lamb, so I figured I'd post this because it was so incredibly good. (I just wish the photo illustrated that a little more clearly, but I was hungry!) It's pretty intuitive. Lamb loves rosemary and lemon, of course. If you see these ribs for sale: buy them! I used this recipe from The Hungry Mouse as inspiration.

4 or 5 meaty country-style lamb ribs

1/2 cup of red wine

a sprig of fresh rosemary

big fat clove of garlic

lemon zest

salt

pepper

Put the ribs in a glass pan, cover them in red wine, add smashed up garlic (use a garlic press to just about liquefy them), lemon zest, salt and pepper. Pull the leaves off the sprig of rosemary and bruise or shred them a little, and sprinkle over the ribs. Turn them around a bit to get covered in all that good stuff. Let them sit for at least an hour. Preheat the oven to 325 degrees at some point. Put the ribs in a new pan, and pour the juices over them. Don't use any oil, because there will be more than enough lamb fat. After an hour, pour off the juices, reserve, and return the ribs to the oven. When they are done let the meat sit and rest.

Meanwhile, I highly recommend putting the hot baking dish on a burner (it should have a little bit of lamb fat in it, if it doesn't, scoop a spoonful off the top of the reserved juices), slicing up some mushrooms, tossing them in and sauteeing them. If it gets dry, add a little of the reserved liquid (at this point, with the fat drained off).

Recipes

I can't keep up with all the things I want to make, so I will occasionally just post them here for future use.

Like this recipe for Braised Beef Ribs that my friend Pete sent me: Balthazar's Braised Beef Ribs. Being who I am, that is, frugal, or austere, as my mother's kindly puts it, I will wait until I see the meat for sale in the store.

Then there's Jason's delightful soup recipe that I will get to shortly, being it's that time of year and all:

"Standard recipe, soak the beans over night, mire poix and garlic sauted, stock or broth, fresh rosemary, lots of pepper etc. But, I cooked it all down slow with smoked turkey "tail" then removed the meat and added it to the soup. I pureed half the beans so I got the creamy texture but still retained the heartiness then added escarole at the end. Really delicious, the smoked turkey is something I never tried before but amazing, I normally would use ham hock but some people don't eat pork so I tried it. Really good..."

Right now, I am working on the yogurt cake that Eve sent me the recipe for. I am very excited for it, because it was incredibly easy and smells delightful...More on that later!