Recipe Provided By"Beyond The Bayou Blog"
- 3 teaspoons allspice, ground
- 2 teaspoons coriander, ground
- 1 teaspoon Aleppo pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ginger, ground
- 1/2 teaspoon clove, ground
- 1/4 teaspoon cinnamon, ground
American Lamb Ribs
- 2 racks American Lamb ribs, trimmed of fat
- 6 tablespoons brown sugar, divided
- 3 bundles green onions
- 1 bunch fresh thyme
- 1 tablespoon coconut oil
- 1-inch piece fresh ginger, minced
- 4 tablespoons red bell peppers, diced
- 1-1/2 teaspoon serrano chile
- 1-1/2 cup mango, diced
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- Pinch kosher salt
- 1/2 lime, juiced
- 2 tablespoons cilantro, minced
For the Spice Rub: In a bowl, combine allspice, coriander, pepper, paprika, ginger, clove and cinnamon. Rub all over lamb racks front and back; let rest 20 minutes. While your lamb is resting, take a piece of heavy duty foil, large enough to wrap each lamb rack in separately and place on a sheet pan.
Place two pieces of heavy duty foil, large enough to wrap each lamb rack separately, on a sheet pan. Rub 3 tablespoons brown sugar on each rack front and back. Place lamb on top of foil; lay green onions and thyme on top. Sprinkle any leftover sugar on top; wrap tightly.
Cook lamb at 325°F for 2-1/2 to 3 hours. A lot of fat will have rendered out. Either remove from oven, blot excess fat off and cook under the broiler for 2 minutes, or serve right away. Serve with Mango Chutney.
For the Mango Chutney: In a pan over medium-high heat, melt coconut oil; add ginger, bell pepper and serrano chile. Sauté 4 to 5 minutes; add mango and continue to cook for another 5 minutes. Add sugar, apple cider vinegar and salt. Bring to a boil; reduce heat and cook for another 10 to 12 minutes. The mango should start breaking down but not too much. Add lime and cilantro; stir and remove from heat.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest