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.
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