Thursday, February 5, 2015

756. Iraqi Lamb Ribs

Sometimes, we want to mask the aroma of a food, say, liver, by over-seasoning and spicing. Other times, a cut of meat is just too special to mask with other flavors. This is a recipe for meat lovers, who love the clean, intense flavor of a good cut.
Barely seasoned with nothing more that salt and pepper, the lamb ribs are cooked in the oven where its own juices and rendered fat will eventually serve as the sauce.
I made some barberry rice alongside, which has the zing that compliments the fattiness of the dish, but a plain rice cooked in ghee is more usual in keeping up with the theme of bare, simple, clean food. The rendered fat is used unadulterated while still hot and liquid as an unapologetic sauce. People with cholesterol step away from this dish (you have been warned).


1 (1.5kg) side of lamb ribs
1 1/2 tsp salt
3/4-1 tsp finely ground pepper


Preheat oven to 350F.
If you can, try to remove that thin tough silverskin on the bone side of the ribs; it makes for easier cutting and eating later on.
Salt and pepper the ribs on both side, rubbing it in with your hands.
Place the seasoned ribs in a deep baking dish and cover tightly with a double layer of foil.
Bake for 2 and a half to 3 hours.
Uncover, remove the accumulated juices in a bowl (to be served as the sauce), and return the ribs, uncovered, to the oven.
Broil the meat side of the ribs until golden. Remove from the oven, set rest covered in the same foil for 10 minutes before slicing into chops and serving with a simple rice and its own juices for sauce.

صحة و عافية

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