if you've read the post about dinner for my mom's birthday, you'll know i made this for her birthday dinner as part of a five course meal. if you didn't.... well. i did. now you know.
this dish was actually a bit of a gamble, not because i actually didn't start it until quite late, but more because i've never made lamb ribs before o_o
of course, risotto was a familiar friend, but lamb ribs were completely new to me, and i must say, it was a bit scary. BUT I SURVIVED! and they came out quite well, if i do say so myself.
this dish was actually a bit of a gamble, not because i actually didn't start it until quite late, but more because i've never made lamb ribs before o_o
of course, risotto was a familiar friend, but lamb ribs were completely new to me, and i must say, it was a bit scary. BUT I SURVIVED! and they came out quite well, if i do say so myself.
there really isn't a trick to mastering these lamb ribs; the research i did all called for the rib to be cooked entirely together, but since i was short on time, i cut them all up into individual pieces. after that, all i really did was rub the pieces with a bit of salt and oregano, them place them into a roasting pan without them touching each other, and filling the pan with just enough water to cover the ribs and covering the pan with aluminum foil. the water in the covered pan works as a slow cooker in the oven; the ribs are cooked to a tender, just-slightly-still-rare, fall-off-the-bone texure and are perfect with some mint sauce.
the risotto has a nice, sweet pop to it from the caramelized nectarines that really sets off the creaminess of the risotto itself but also the lamb ribs. not much new here with the risotto; ya'll have seen the number of risotto posts i have here. some butter in the pan to sautee the mushroom chunks (i went for chunks to give the risotto a little more texture and shape), and caramelized the nectarine pieces with a little butter. i used some fresh mint and a dried bay leaf instead of my usual oregano or thyme because of the refreshing, sweeter finish it gave the risotto to complement the sweetness of the nectarines.
the risotto has a nice, sweet pop to it from the caramelized nectarines that really sets off the creaminess of the risotto itself but also the lamb ribs. not much new here with the risotto; ya'll have seen the number of risotto posts i have here. some butter in the pan to sautee the mushroom chunks (i went for chunks to give the risotto a little more texture and shape), and caramelized the nectarine pieces with a little butter. i used some fresh mint and a dried bay leaf instead of my usual oregano or thyme because of the refreshing, sweeter finish it gave the risotto to complement the sweetness of the nectarines.
this dish really isn't hard to do; it just take a bit of elbow grease for the risotto. it's perfect for a special occasion, such as an anniversary or birthday, as lamb ribs are a slightly more expensive cut of meat. try it out and let me know how you like the mint and nectarine :D
recipe after the jump :)
recipe after the jump :)
Slow Cooked Lamb Ribs
Ingredientsaround 1lb of lamb ribs,about 8 chops some dried oregano some salt some pepper (optional) mint sauce, to serve (optional) mustard, to serve (optional) | Ready to cook?
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Caramelized Nectarine and Mushroom Mint Risotto
Ingredientsyields 4-5 servings, depending on your serving size 2-4 cloves of garlic, crushed (preference) 2-4 shallots or 1/2 an onion, diced (preference) 1 1/2 cup arborio rice 200-300ml white wine (optional) around 600-1,000ml broth (vegetable or chicken work best; the amount you need will vary) 1 cup mushrooms, quartered into chunks stems of your sliced mushrooms, diced (optional) 2 nectarines, cut into medium sized chunks some pepper, to taste (optional) 2 springs of fresh mint, and more to garnish 1 dried bay leaf 2 cups grated parmesan or mild white cheddar some oil, so nothing sticks to your pan (prefered amounts; I used unsalted butter) | Ready to cook?
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