Crispy Lamb Spare Ribs With Honey Crème Fraîche And Chopped Pea Salad
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Honey1 tsp
Kosher Salt1 cup
Extra-Virgin Olive Oil8 stalks
Celery (coarsely chopped)4 cups
Red Wine (dry)2 tbsps
Lemon Juice (fresh)2 cups
Vegetable Oil1 cup
All-Purpose FlourDirections:
1
Make sauce In medium bowl, whisk together crème frîache, honey, cumin, coriander, salt, and pepper
2
Sauce can be made up to four hours in advance, covered, and refrigerated until ready to use
3
In medium bowl, whisk together crème frîache, honey, cumin, coriander, salt, and pepper
4
Sauce can be made up to four hours in advance, covered, and refrigerated until ready to use
5
Braise lamb ribs Preheat oven to 300°F
6
Pat ribs dry and sprinkle with salt and pepper
7
In heavy large sauté pan over moderately high heat, heat olive oil until hot but not smoking
8
Working in batches, sear ribs until golden brown, 4 1/2 to 5 minutes per side
9
Transfer ribs as done to platter; do not wash pan
10
In same pan, combine onions, carrots, celery, garlic, and rosemary
11
Sauté, stirring often, until soft, about 15 minutes
12
Add red wine and bring to boil
13
Lower heat to moderate and continue simmering until reduced by about 10 percent, about 3 minutes
14
Add stock and bring to simmer
15
Return ribs to pan, cover, and braise in oven until desired doneness (125°F for medium-rare, about 1 hour)
16
Transfer ribs to cutting board and let stand 15 minutes
17
Lower oven to 125°F
18
Preheat oven to 300°F
19
Pat ribs dry and sprinkle with salt and pepper
20
In heavy large sauté pan over moderately high heat, heat olive oil until hot but not smoking
21
Working in batches, sear ribs until golden brown, 4 1/2 to 5 minutes per side
22
Transfer ribs as done to platter; do not wash pan
23
In same pan, combine onions, carrots, celery, garlic, and rosemary
24
Sauté, stirring often, until soft, about 15 minutes
25
Add red wine and bring to boil
26
Lower heat to moderate and continue simmering until reduced by about 10 percent, about 3 minutes
27
Add stock and bring to simmer
28
Return ribs to pan, cover, and braise in oven until desired doneness (125°F for medium-rare, about 1 hour)
29
Transfer ribs to cutting board and let stand 15 minutes
30
Lower oven to 125°F
31
While ribs are braising, make salad Have ready large bowl ice water
32
In medium saucepan over high heat, bring salted water to boil
33
Add peas and boil, uncovered, until tender, 2 to 3 minutes
34
Drain in colander, then immediately plunge colander into ice water to stop cooking
35
Drain again
36
Coarsely chop, transfer to medium bowl, add onion, and toss to combine
37
In small bowl, whisk together olive oil, lemon juice, salt, and pepper
38
Drizzle over pea-onion mixture and toss to combine
39
Have ready large bowl ice water
40
In medium saucepan over high heat, bring salted water to boil
41
Add peas and boil, uncovered, until tender, 2 to 3 minutes
42
Drain in colander, then immediately plunge colander into ice water to stop cooking
43
Drain again
44
Coarsely chop, transfer to medium bowl, add onion, and toss to combine
45
In small bowl, whisk together olive oil, lemon juice, salt, and pepper
46
Drizzle over pea-onion mixture and toss to combine
47
Finish ribs and serve In heavy large sauté pan, heat vegetable oil until hot but not smoking
48
Cut racks into individual ribs
49
In medium bowl, whisk together flour, semolina, and Parmigiano-Reggiano
50
Working in batches of 6, dredge ribs in flour mixture and fry until golden and crisp, 2 to 2 1/2 minutes per side
51
Transfer as done to paper towel-lined plate
52
Keep warm in oven while frying remaining batches
53
Ladle sauce into middle of large platter
54
Pile ribs on top, then top with salad
55
Sprinkle with cumin, coriander, and salt and serve immediately
56
In heavy large sauté pan, heat vegetable oil until hot but not smoking
57
Cut racks into individual ribs
58
In medium bowl, whisk together flour, semolina, and Parmigiano-Reggiano
59
Working in batches of 6, dredge ribs in flour mixture and fry until golden and crisp, 2 to 2 1/2 minutes per side
60
Transfer as done to paper towel-lined plate
61
Keep warm in oven while frying remaining batches
62
Ladle sauce into middle of large platter
63
Pile ribs on top, then top with salad
64
Sprinkle with cumin, coriander, and salt and serve immediately