Lamb Rib Confit with Texas Caviar

Recipe provided by | Chef Kevin Mitchell, CEC, CFSE, ACE Culinary Institute of Charleston Charleston, SC


Lamb Rib Confit

American Lamb ribs 4
2 oranges for zest
Kosher salt 1 cup
Cumin seeds, toasted and ground 1/4 cup
Coriander seeds, toasted and ground 1/4 cup
Sugar 1/4 cup
Rendered duck fat 1 quart
Olive oil 1 quart

Black-Eyed Pea Mango Salad

Tomatoes, peeled, seeded and diced 4
Mangoes, diced 2
Cooked black-eyed peas 2 cups
Olive oil 1/2 cup
Cilantro, chopped 1/4 cup
Green onion, chopped 1/4 cup
Orange juice 1/4 cup
Apple cider vinegar 4 tablespoons
Cumin 1 tablespoon
Salt and pepper to taste


Lamb Rib Confit

In stainless steel bowl, mix together orange zest, salt, cumin, coriander and sugar until it forms a paste. Rinse ribs; pat dry with paper towel. Rub mixture onto both sides of ribs. Place ribs on a wire rack on a sheet tray; refrigerate for 24 hours. When ready to cook, remove ribs from refrigerator; lightly pat with paper towel to remove any excess salt and sugar mixture. Place baking rack in 500°F oven; sear ribs for approximately 12 minutes. In a deep saucepan, bring fat and oil to a temperature of 160°F; add ribs. Slowly poach until ribs are fork tender but not falling apart. Remove ribs from fat; cut into pieces and serve with Black-Eyed Pea Mango Salad.

Black-Eyed Pea Mango Salad

In a large bowl, combine tomatoes, mangoes, peas, oil, cilantro, green onion, orange juice, vinegar and cumin; adjust with salt and pepper. Can be served right away or chilled for later use.