American Lamb ribs 4 racks
Middle Eastern Grilling Rub (recipe follows) 1 cup
Spicy Peach-Mustard Dipping Sauce (recipe follows) 1-1/2 cups
Middle Eastern Grilling Rub (1+ cup):
Smoked paprika 1/4 cup
Ground cumin 2 tablespoons
Ground ginger 2 tablespoons
Ground coriander 1 tablespoon
Ground allspice 1 tablespoon
Ground black pepper 1 tablespoon
Dried oregano 1 tablespoon
Ground cinnamon 1 tablespoon
Ground red pepper 1/2 teaspoon
Brown sugar 2 tablespoons
Kosher salt 1 tablespoon
Spicy Peach Mustard Dipping Sauce (1-1/2 cups):
Peach or mango jam or marmalade 1 cup
Coarse mustard 1/3 cup
Lemon juice 3 tablespoons
Lemon zest 1 tablespoon
Middle Eastern Grilling Rub 1 to 2 tablespoons
Brush each lamb rack with oil. Generously sprinkle 1/4 cup Middle Eastern Grilling Rub on each side of racks; gently rub to adhere.
Place lamb on a metal rack on sheet pans (2 lamb racks per sheet pan); cover with foil. Roast at 300°F 1-1/2 hours. Remove foil and continue cooking for an additional 30 minutes until ribs begin to brown and caramelize. Remove from heat and cool. Cover and chill ribs.
Middle Eastern-spiced Lamb Ribs
For the Middle Eastern Grilling Rub: In a dry skillet, add paprika, cumin, ginger, coriander, allspice, black pepper, oregano, cinnamon and red pepper. Cook over a low heat for several minutes until mixture begins to lightly smoke. Remove from heat; cool. Stir in sugar and salt. Place in a covered container; hold until ready to use.
For the Spicy Peach Mustard Dipping Sauce: In a saucepan, simmer jam, mustard, lemon juice, lemon zest and Middle Eastern Grilling Rub over medium heat for 5 minutes. Cover and chill.
To Serve: Grill cooked lamb ribs over medium heat on grill until slightly charred and crunchy. Cut each lamb rack into individual ribs, about 9 ribs per rack. Serve 3 ribs per serving with Spicy Peach Mustard Dipping Sauce.