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Receta Ken's Lemon Rub for Lamb Spareribs
by Ken Podgorsek

Ken's Lemon Rub for Lamb Spareribs

This lemon rub is great on lamb and chicken. The mint and lemon are a classic combination. Slow roasted in the oven, they gave the meat a slight citrus flavor. The rub was used to season pasture raised lamb spareribs Incredible flavor and a great crust on the ribs.
We also used the rub on a whole chicken with great results.

Calificación: 5/5
Avg. 5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: red wine

Ingredientes

  • Zest of 1 lemon
  • 2 Tbsp Garlic Salt
  • 2 Tbsp Black Pepper
  • 1 Tbsp ground Cumin
  • 1 Tbsp ground coriander
  • 1 Tbsp dried Mint
  • 1 Tsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 4 Tbsp Brown Sugar - divided use
  • 4 Tbsp Olive Oil - divided use
  • 2 Tbsp white wine or dry vermouth
  • Juice of 1/2 lemon
  • 1 rack lamb spareribs

Direcciones

  1. In a medium bowl combine lemon peel and dry spices. Rub on the meat. Drizzle the meat with 2 Tbsp olive oil. Squeeze the 1/2 lemon over the meat, then sprinkle the wine on the meat. Let sit at least 2 hours or overnight. Place the ribs in a roasting pan and drizzle with 2 Tbsp more olive oil and sprinkle with 2 Tbsp brown sugar. Slow roast the lamb at 250 degrees. Check for tenderness at 2 1/2 hours. Meat should be falling off the bone when done. Cook up to 3 hours. Remove the meat from the oven and cut into individual ribs. Serve.