Sweet & Spicy Glazed Lamb Ribs

D'Artagnan | Yield: Serves 4
These slow roasted lamb spareribs are succulent and flavorful with both a Moroccan-style spice paste and a sweet harissa and honey glaze.
New Harissa Glazed Roasted Lamb Spare Ribs Recipe | D'Artagnan

Ingredients

  • 2 racks Lamb Spare Ribs, Denver Ribs
  • 4 cloves garlic, smashed and finely chopped
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons kosher salt
  • Freshly ground black pepper
  • 1 tablespoon ras el hanout
  • ½ teaspoon ground coriander
  • 1 cup honey
  • ½ cup harissa paste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons unsalted butter
  • Fresh cilantro, for garnish, optional

Preparation

  1. Prep the ribs: Turn the lamb bone-side-up and feel the bottom of the rack for remnants of the chine bone. Using a sharp paring knife, trim away any bony fragments and discard. Turn the rack over and lightly score any visible fat. Leave ribs at room temperature for about 45 minutes.
  2. To a mortar and pestle add chopped garlic, ginger, salt, several grinds of black pepper, ras el hanout, and coriander. Grind into a paste.
  3. Massage the paste into the lamb, concentrating most of it on the meat side. Place the ribs on a rimmed sheet pan, cover with cling film and refrigerate for at least 2 hours, up to about 8 hours.
  4. Remove the ribs from the refrigerator about 45 minutes before you plan to cook. Preheat oven to 300 degrees F.
  5. Place the ribs on a rack set over a rimmed sheet pan and roast until meat is completely tender, about 2-3 hours. Meanwhile, make the glaze. In a small saucepan over medium heat, stir together honey, harissa paste, and vinegar. Cook until bubbly and slightly thickened, about 7-10 minutes. Remove from heat and whisk in butter, set aside.
  6. Remove ribs from the oven and brush both sides with glaze. Let stand for 5 minutes then brush on a second coat of glaze.
  7. Preheat a grill to medium-high, direct flame. Or if not grilling, preheat broiler to high.
  8. Grill meat-side down (or broil meat-side up) until nicely caramelized, about 4-6 minutes, brushing with glaze one more time while they’re browning.
  9. Rest lamb for 5 minutes before cutting into individual ribs and serving.