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Crispy Lamb Ribs with Moxie Glaze
These petite lamb ribs make for a savory shared starter.
Photo courtesy of American Lamb Board
Servings
4
4
Cuisine Type
- american
Menu Part
- Appetizer
Main Ingredient
- Lamb
Chef/co-owner Will Gilson
Puritan & Company
Cambridge, Mass.
These petite lamb ribs make for a savory shared starter. The glaze is flavored with Moxie, a carbonated soft drink similar to root beer that originated in New England. If Moxie isn’t available, root beer or cola can substitute. The recipe can easily be doubled to feed a larger group.
Ingredients
Lamb ribs
2 to 2½ lb. lamb ribs
Salt and ground black pepper, to taste
Ground coriander, to taste
Glaze
½ cup soy sauce
½ cup Moxie soda
¼ cup sugar
2 tbsp. sake or rice wine
1 tsp. fish sauce
2 cups rice flour or corn starch
Vegetable oil, as needed
½ cup mint leaves
½ cup thai basil leaves
½ cup cilantro leaves
½ cup fried shallots
Steps
For ribs, preheat oven to 275 F. Season both sides of ribs of with salt, pepper and coriander.
Line a roasting pan or large rimmed baking sheet with aluminum foil; add ribs, meat-side up. Cover tightly with foil, crimping edges to make a tight seal. Bake until meat is very tender but still attached to the bone, about 3 hours. Allow to cool to room temperature.
For glaze, in small saucepan, combine soy sauce, Moxie soda, sugar, sake and fish sauce; bring to a boil, stirring often. Reduce heat to low; simmer until thickened to a glaze, 15 to 20 minutes, stirring occasionally. Remove from heat; cool to room temperature and reserve.
Cut rack of ribs between each bone into individual ribs. In large bowl, toss ribs with rice flour until coated; shake off excess.
Fill a skillet with 1/2 inch oil and heat over medium-high heat. Once hot, fry ribs in batches, turning after 1 to 2 minutes. Cook until crispy and golden, 2 to 3 minutes.
In a separate bowl, toss fried ribs in reserved glaze to coat evenly. Transfer to serving plate; garnish with mint, basil, cilantro and shallots.
Photo courtesy of American Lamb Board
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