Middle Eastern-spiced Lamb Ribs



American Lamb ribs 4 racks
Olive oil
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.


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