“Our grandfather loved lamb, so we grew up eating it,” says Kelly. “We bought one a year and divided it among all of our families.” Years later, as a cook at Chez Panisse, Kelly’s first day at the grill station had her cooking all types of lamb cuts from the loin to the rack to the leg. She’s chosen the rack for this crusty, smoky-flavored preparation, relying on long, slow cooking to tenderize the meat before caramelizing the lamb’s savory juices in the grill’s intense heat. The result is intensely flavorful, smokey, fatty ribs that pair beautifully with the light brightness of Scribe’s Pinot Noir.
Ingredients
- 2 racks of Denver-cut lamb ribs
- Salt
- 2 tablespoons fennel seed, toasted and ground
- 2 tablespoons cumin seed, toasted and ground
- 3 tablespoons coriander seed, toasted and ground
- 1 tablespoon dried oregano, crumbled
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon sumac
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- 1 lemon
- Flaky salt
- Herb salad: parsley, cilantro, fennel fronds, mint and/or dill, combined
Preparation
Season the lamb generously with salt. Combine all the spices and generously sprinkle them over the lamb. Let the meat marinate in the refrigerator for 2 hours, or—better yet— overnight. Preheat the oven to 300°F. Stack the ribs on top of each other and wrap them in aluminum foil.
Place the wrapped ribs on a sheet tray and bake for 2–3 hours. The ribs are done when you can pierce them with a knife without hitting any resistance. They can be prepped up to this point and kept in the refrigerator for 2 days.
To finish the ribs, grill them over medium heat for about 10 minutes, flipping them over halfway through cooking until they’re beautifully charred, some of the fat has rendered and they’re hot all the way through. Alternatively, roast them in a 400° convection oven for about 20 minutes. Turn on the broiler for the last few minutes if they need more color.
To cut the rack into ribs, use a knife to cut down between each bone. Finish the lamb with a squeeze of lemon, a pinch of flaky salt and the herb salad. Serves 4.
