kai's crown lamb ribs

Ingredients

• Servings: 6
• 3 pounds baby back lamb ribs
• 1 (7.2 ounce) package butter and herb rice mix
• 1/2 large green bell pepper, seeded and diced
• 5 cloves garlic, crushed
• 2 tablespoons dried sage
• 2 tablespoons dried oregano
• 2 tablespoons dry mustard powder
• 2 tablespoons seasoning
• 2 tablespoons honey
• 1/4 cup fresh orange juice

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat the oven to 400 degrees f (200 degrees c). prepare the rice mix according to package directions, but adding bell pepper and garlic at the end. set aside.
• in a small bowl, mix together the sage, oregano, mustard powder and seasoning. rub both sides of the ribs. mix together the honey and orange juice in a separate bowl. brush half of the sauce the meaty side of the ribs.
• set the ribs in a roasting pan so they are standing in a ring with the meaty side facing outward. secure with kitchen twine. spoon the rice mixture into the center.
• roast the ribs for 40 minutes in the preheated oven, basting with the remaining glaze halfway through. rib meat should reach 160 degrees f (70 degrees c) when a meat thermometer is inserted in the thickest part. cool for at least 5 minutes before slicing into rib portions and serving with rice on the side.