Having sampled and posted recipes for ribs of all sorts, I stood staring at East Fork Farm's chalkboard of listed cuts and realized I'd never tried lamb. I brought some home, but being somewhat of an ordeal to prepare (or so I assumed), it took a long weekend and friends coming over for a cookout to coax them from the freezer.
I had just under 2 pounds which I figured perfect for an appetizer, yet I wanted to try something different than my usual barbecue route. Borrowing Chichi Wang's recipe from Serious Eats, I was thrilled to discover such a hassle free preparation yielding such welcome results.
The extra fat characteristic of lamb ribs rendered the apricots and onions into a gorgeous chutney. Wang suggests saving the extra fat for future recipes, including one for skillet biscuits in her original post. I like the way she thinks.
This rib recipe is a keeper. If you are able to source pastured lamb ribs, I highly suggest giving them a try. Evidently they have somewhat of a cult following, which I now understand why.
Braised Lamb Ribs with Apricots