Rack of Lamb Mexican
December 18, 2015
A little spice jazzes up basic lamb spare ribs.
4 American Lamb spareribs, trimmed
1 tsp salt
½ tsp pepper
1 (10 ounce) jar jalapeño jelly (available in the international section of the market)
2 tbsp white wine vinegar with tarragon
2 tbsp Dijon-style mustard
1 garlic clove, finely chopped
1Preheat the oven to 375ºF.
2Place the ribs on a rack in a roasting pan. Cover the lamb with the salt and pepper and roast in the oven for 40 minutes.
3In a medium saucepan, combine the jelly, vinegar, mustard, and garlic on low heat. Simmer for 5 minutes, stirring until smooth and the jelly is melted.
4Baste the ribs with the sauce and cook for an additional 20 minutes, basting every 10 minutes.
5Heat a grill over medium-high.
6Transfer the ribs to the grill. Cover and grill 4 inches for 30 to 45 minutes or until the desired degree of doneness. Brush on the glaze with a basting brush during the last 10 minutes of grilling.
7Remove the ribs from the grill and let it rest for 5 minutes before serving.
Recipe and image provided by the American Lamb Board
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