Roasted Lamb Ribs
Mateo Granados Catering Company, Mateo Granados / June 2011
For 4 servings
Olive oil potatoes:
• 3 lbs. Yukon gold potatoes, peeled and cut into 2" cubes
• 1/2 cup olive oil
Place potatoes in a pot; add enough water just to cover; bring to a low boil; cook until tender; remove from heat; strain in a colander, reserving a little cooking liquid.
Place potatoes and reserved cooking liquid back into pot; add oil while smashing potatoes; season; reserve (keep warm).
• black pepper
• 1 rack lamb ribs, cut into 2 bone portions
• 1 sm. yellow onion, thinly sliced
• 1 carrot, cut into sm. dice
• 8 ancho chiles, roasted, stemmed, and seeded
• 3 cloves garlic
• 1 1/2 cups red wine
• 1 Tbsp. tomato paste
• 3 Tbsps. brown sugar
• 2 limes, juiced
• 1 sm. head frisée
Heat oven to 375°F.
Heat a grill to high.
Season ribs; grill flesh side down until marked by grill; flip; grill on other side 2 minutes; remove from grill; place in deep roasting pan; reserve.
Mix onion, carrot, chiles, and garlic in a bowl; add to roasting pan; mix wine, tomato paste, and 1 cup water in another bowl; pour over ribs; cover pan with aluminum foil; bake 2 hours; remove from oven; cool slightly.
Remove ribs from pan; place on serving platter; place remaining ingredients in a blender; blend until smooth; strain through fine chinois into a saucepan; bring to a boil; reduce until thickened to a sauce consistency; stir in brown sugar; cook just until sugar has dissolved; remove from heat; reserve (keep warm).
To serve, heat ribs in large sauté pan set over medium-high heat; spoon sauce over top; cook until warmed through and glazed, spooning sauce over ribs as they cook; remove from heat; whisk juice into potatoes; place a mound of potatoes on each plate; place 2 ribs next to each mound; place some frisée on top.
What to drink: Côtes-du-Rhône