2 racks lamb ribs
2 Tbsp. Kosher salt
4-6 cloves garlic, peeled and finely diced or mashed
6 sprigs thyme
3 sprigs rosemary
2 bay leaves, crushed
¼ cup cooking Sherry
¾ cup red wine vinegar
1 cup honey
1 Tbsp. fennel seeds
1 Tbsp. coriander seeds
1 Tbsp. freshly ground black pepper
1 Tbsp. crushed red pepper flakes
2 Tbsp. cold butter
Preheat oven to 275 degrees F. Trim most but not all of fat from the surface of lamb racks and place them single layer in a large roasting pan (or 2 small ones). Make a rub with the salt, garlic, thyme, rosemary, and crushed bay leaves. Coat lamb racks very lightly with olive oil and massage with rub, spreading evenly. Place ribs in oven, uncovered, and roast for about 2 hours. Turn ribs and cook another 60-90 minutes, or until the lamb meat pulls easily from the bone. Remove ribs from oven and set aside.
In the meantime, gently bruise fennel and coriander seeds in a mortar and pestle, or crack by placing them in a bag and hitting them gently with a mallet or spoon. Combine sherry, vinegar, honey, fennel, coriander, black pepper and chili flakes in a small saucepan over medium heat. Bring to a slow boil, stirring occasionally. Lower heat until you get a gentle simmer and allow mixture to reduce by half. Pour glaze through a fine sieve to remove aromatics and whisk in cold butter.
Preheat broiler. Brush glaze onto ribs and place in the broiler for about 2 minutes on each side, until the meat begins to crisp. Serve with extra glaze.
Adapted from a recipe found at NYTimes.com.
Published on 09/22/2016