Servings
8
Ingredients
- 2 American Lamb sparerib racks (Denver Ribs)
- 1 cup Vindaloo spice
- Salt, as needed
Tomato Marmalade:
- 2 cups tomatoes, chopped, reserve juice
- 1 cup sugar
- 1 orange, quartered, seeded, sliced
- 1 lemon, quartered, seeded, sliced
- Salt, as needed
- Red wine vinegar, as needed
Pickled Red Onions:
- 1 cup red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon pickling spice
- 1 red onion, julienned
Directions
Remove membrane and excess skirt steak from lamb. Season with vindaloo and salt. Place in smoker at 225°F for 2 to 3 hours.
For the Tomato Marmalade: In a pot over moderate heat on a heated grill, add tomatoes, sugar, oranges, lemon, salt, vinegar and reserved juices from tomatoes. Stir frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently, as marmalade thickens (to prevent scorching), adjusting heat as needed, until marmalade tests done, 50 minutes to 1-1/4 hours. Begin testing for doneness after 50 minutes. Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run. (If necessary, remove pot of marmalade from heat while testing.)
For the Pickled Red Onions: In a pan over medium heat, bring vinegar, sugar, salt and pickling spice to a simmer. Remove from heat; pour over onions in a nonreactive bowl. Allow to cool; reserve.
Remove lamb from smoker; place on grill over medium heat. Brush lamb with Tomato Marmalade. Leave lamb on grill until charred. Take lamb off grill; brush with additional Tomato Marmalade. Cut in between each bone.
Stack ribs on plate, garnish with Pickled Red Onions.
