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Lamb Ribs with Hot Honey and Lavender
If our sweet-hot ratio calculations are correct, when each of these honey and lavender ribs hits your lips, you’re gonna see some serious stuff. And if our theory of meat deliciousness is correct, your entire future hinges on your making these ribs.
Serves 4–6
Ingredients:
- 2 large shallots, roughly chopped
- 4 garlic cloves
- 1 tsp. salt
- 2-in. piece fresh ginger, peeled and roughly chopped
- 1 tbsp. extra-virgin olive oil
- ½ c. honey
- 2½ tbsp. kosher salt
- 1 tbsp. freshly ground white pepper
- 1–2 tsp. cayenne pepper (depending on how hot you like the ribs)
- ½ tsp. dried lavender
- 2 racks lamb ribs, about 2 lb. total weight
- Fresh mint for garnish
Print Recipe
Instructions:
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Preheat the oven to 425°F.
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In a bowl, toss together the shallots, garlic, ginger, and olive oil. Spread in a single layer on a baking sheet and roast until browned, 15–20 minutes. Reduce the oven temperature to 250°F.
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Let the shallot mixture cool slightly. Transfer to a food processor, add the honey, salt, white pepper, cayenne, and lavender, and purée until smooth.
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Rub the honey mixture evenly on the lamb racks. Place the racks, meaty side up, on a wire rack set on a rimmed baking sheet. Roast until tender, 3–4 hours.
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Remove from the oven, cut the ribs apart, and eat immediately. Or let the racks cool, scrape off the excess rub, and rewarm the racks under the broiler or over a hot grill until the outside is crispy and the inside is warm, then cut apart just before serving. Garnish with the mint and serve right away.
Recipe excerpted from Classic Recipes for Modern People by Max and Eli Sussman (© Weldon Owen, 2015).
