Kalofagas Lamb RibsMar 1st, 2013 | By Peter Minakis | Category: Appetizer, Featured, Garlic, Greek, Greek Wine, Herbs, Lamb, Lemon, Meze, Onions, Spices
Ontario has always had high quality lamb and it’s a good thing. Greeks eat lamb for Sunday dinners, week days on occasion and of course, for Easter. Not everyone likes lamb but year by year more people are discovering this delicious meat that is versatile (oven or grill), not gamey at all and above all, delicious!
Not every butcher has these at hand but with a special request, he/she can prepare some lamb ribs for you. These are the top half of the rack that are usually sliced off when the butcher makes rack of lamb or chops. There’s still lots of meat on them and they make for a great finger lickin’ meze/appetizer.
Kalofagas Lamb Ribs
(meze for 4-6)
4 racks of lamb ribs
1 Tbsp onion powder
1 Tbsp garlic powder
2 Tbsp. lemon pepper
1 tsp. ground bay
2 tsp. ground allspice
2 tsp. dry thyme
1 Tbsp. fine sea salt
2 Tbsp. sweet paprika
- Remove any excess fat from the ribs and using a small knife, loosen the silver skin from the underside of the ribs and pull it off and discard. You may have to also pull off a fatty cap that covers the top of the lamb rack (there’s still plenty of meat underneath).
- Mix all the above ingredients in a jar and stir to mix the contents well.
- Rub the ribs with the Greek rib mix and work it in with your fingers.
- Allow the rub to penetrate the ribs in the fridge for 3 hours or 1 hour room temperature.
- Allow the ribs to return to room temperature and place on a lined baking tray. Cover the ribs with aluminum foil and place in the oven.
- Cook at 425F for 45 minutes and then lower the heat to 375F for the next 45 minutes
- Remove the aluminum foil and cook uncovered for the last 30 minutes or until browned. Take out of the oven and tent with foil for 5 minutes. Cut the ribs and serve with fresh squeezed lemon juice, sprinkle of sea salt and dried Greek oregano as garnish.
- Serve with some thick, rib-sticking Tzatziki and pair with a Domaine Spiropoulos Red Stag Aghiorgitiko.
Post Footer automatically generated by Add Post Footer Plugin for wordpress.
© 2013, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.