Tomato Chile-Glazed Lamb Spare Ribs

Ingredients

2 (1 1/4 pound each) lamb spare rib racks

1 tablespoon kosher salt

1 teaspoon ground black pepper

4 sprigs fresh rosemary

1/4 cup chicken stock

1 cup Chile Glaze, recipe follows

1/4 cup Mint Oil, recipe follows

2 teaspoons toasted sesame seeds

2 teaspoons toasted black sesame seeds

INSTRUCTIONS

Preheat the oven to 300 degrees F and the grill to medium heat.

Season the lamb ribs with the salt and pepper. Place the lamb on the grill, fat-side down and sear for 2 minutes. Rotate the lamb 90 degrees and sear an additional 2 minutes. Turn the lamb over and sear a final 2 minutes before removing from the heat and allowing to cool.

Once the lamb is cool, lay 2 sprigs of rosemary on the rib side of each rack and wrap tightly in two layers of aluminum foil. Place both foil wrapped racks on a sheet pan, fat-side up. Place the sheet pan in the oven until the meat is tender, about 1½ hours. Remove the lamb from the oven and allow to cool completely, about 1 hour. Once cooled, cut the racks into 8 ribs each.

To serve, place 8 ribs, fat-side up in a large saute pan with 2 tablespoons of the chicken stock. Drizzle 1/2 cup of the Chile Glaze over the meaty parts of the ribs. Heat the ribs over medium-high heat until the glaze has completely covered the ribs and the ribs are heated through, about 3 minutes. Remove from the heat, repeat with the remaining ribs, and plate. Serve by laying two ribs, side-by-side on a warmed plate, and lay two more on top perpendicularly to the first two. Spoon any excess glaze over the ribs, and drizzle 1 tablespoon of the Mint Oil around the inner rim of the plate.

Combine the sesame seeds together and sprinkle 1 teaspoon of the seeds over the ribs.

Repeat these steps, and serve the ribs immediately while still hot.

Chile Glaze

Ingredients

1 28-ounce can whole tomatoes•

3 Kashmiri chiles•

3 garlic cloves, minced•

1 1/2 cups granulated sugar•

1 cup white wine vinegar•

1/2 cup soy sauce•

2 teaspoons chili powder

INSTRUCTIONS

In a food processor, place the tomatoes, chiles and garlic and process until well combined. Transfer the contents of the food processor along with the remaining ingredients to a 6-quart stockpot and bring to a boil. Reduce the heat to medium-high and cook, stirring occasionally, until the tomatoes reach a glaze consistency, about 50 to 60 minutes. Remove from the heat and set aside to cool. Glaze may be made in advance and kept for up to 2 weeks in an airtight plastic container in the refrigerator.

Mint Oil

Ingre dients ients

1 cup packed mint leaves•

1/2 cup lemon oil

INSTRUCTIONS

Set a 2-quart saucepan filled with 6 cups of water over high heat and bring to a boil. Immerse the mint leaves in the boiling water for 5 seconds. Quickly remove the mint and plunge in an ice bath to shock. Remove the mint from the ice bath and squeeze out the excess water. Place in a bar blender with the lemon oil and puree until smooth, about 30 seconds. Strain the oil through a coffee filter or a cheesecloth-lined fine mesh sieve.

The oil will keep for up to 1 week at room temperature.