Kalofagas Lamb Ribs
Mar 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.
Make sure the ribs are in tact as one rack and have any gristle removed by the butcher. Like lamb chops there is some fat on the riblets but most lamb chops have this…it’s a good thing!
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
Pre-heated 425F oven
- 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.
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Delicious!!! I can imagine it with a greek salad with feta cheese… Heaven! Cheers.
It baffles me that some people who like meat don’t like lamb! I don’t see what is not to love. Especially cooked like this so you can nibble all the meat off the bone.
Luscious!
You had me drooling from the post title! I’m off to the butchers!…