Spiced Lamb Ribs
ediblemarinandwinecountry.ediblecommunities.com
“Our grandfather loved lamb, so we grew up eating it,” says Kelly. “We bought one a year and divided it among all of our families.” Years later, as a cook at Chez Panisse, Kelly’s first day...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblemarinandwinecountry.ediblecommunities.com.
Ingredients
- 2 racks of Denver-cut lamb ribs
- Salt
- 2 tablespoons fennel seed, toasted and ground
- 2 tablespoons cumin seed, toasted and ground
- 3 tablespoons coriander seed, toasted and ground
- 1 tablespoon dried oregano, crumbled
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon sumac
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- 1 lemon
- Flaky salt
- Herb salad: parsley, cilantro, fennel fronds, mint and/or dill, combined
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