Hunk of Meat Monday: Lamb (or Pork) Spareribs with Rosemary, Garlic and Honey

Last few years Samantha has been raising sheep as a 4-H project. This is a small project, but Tim and I have the benefit of being the only ones to like lamb (besides Samantha), so we get first dibs on purchasing a lamb from her each year. I had never cooked with lamb until a few years ago, so it has been a steep learning curve. Lamb has a taste of its own somewhere between pork and beef. Most people think of gyros when they think of lamb, but you really need to venture further than that to get a  real good lamb flavor. So expand you pallet and pick up some lamb today. Here is a simple sparerib recipe from the California Sheep Commission. If you don’t have lamb you can easily substitute pork spareribs, but has luck has it, we still have half of a lamb to sell. If you are interested please contact Lisa at the farm at 952-461-3428 or zweber@integra.net for pricing.

Lamb Ribs with Honey-Balsamic Glaze

Ingredients

3 pounds single racks of  lamb spareribs
Water
2/3 cup balsamic vinegar, divided
6 tablespoons olive oil
Salt, to taste
1 1/2 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh rosemary
2 tablespoons honey

Preparation

Arrange ribs in large pot, and add water to cover. Cover pot and cook over low heat for 1-1/2 hours. Drain; pat dry and set aside. This takes care of extra fat.

In small bowl, whisk together 1/3 cup vinegar and olive oil; brush racks on all sides.

Season racks with salt and rub all over with garlic and rosemary. Cover tightly, and allow to stand in refrigerator at least 6 hours.

To roast, arrange lamb on rack in shallow roasting pan. Cook at 325°F about 1-1/2 hours. Baste all over with honey-vinegar mixture, and continue to cook for 20 minutes longer, basting frequently with honey-vinegar mixture.

The flavors in this recipe are awesome! Unfortunately this is not a quick recipe, but the effort is worth it. We paired this recipe with roasted asparagus, brown rice and glass of Organic Valley milk.

Did you know that lamb is an excellent source of protein, vitamin B12, niacin, zinc, and selenium while being a good source of iron and riboflavin? Also, on average lamb only has 175 calories per 3 ounce serving. To learn more visit the American Lamb website.

View more Hunk of Meat Monday recipes here:

Hunk of Meat Mondays

Enjoy!

Emily

Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitterand YouTube.

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1 Comment

Filed under Cooking, Cooking with Lamb, Hunk of Meat Monday

One response to “Hunk of Meat Monday: Lamb (or Pork) Spareribs with Rosemary, Garlic and Honey

  1. Love having another recipe for lamb. I have recently introduced my kids to lamb and they love it! My beef loving husband is still on the fence. Thank you for linking up to Hunk of Meat Monday !

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