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Lamb Ribs with Maple-Dijon Dipping Sauce

Burkelman.com

BY Mark Bittman

PUBLISHED October 9, 2018

The pork belly of lamb, only with bones for gnawing. It’s hard to believe this extraordinary eating experience used to be sold for scrap.

 

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Lamb ribs are attached to the breast; they require slow cooking to tenderize the meat and melt away as much fat as possible. Give what’s left the chop treatment and serve with a dipping sauce and you won’t be able to stop eating. If you’re cooking with charcoal, I recommend starting with a big, hot fire and not stoking it. To avoid a total fireball when you crisp up the ribs, you want the fire to be pretty mellow. Even so there will be flare-ups, so don’t walk away. Give the ribs 1 to 3 minutes per side, then get them off.

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Lamb Ribs with Maple-Dijon Dipping Sauce

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