📝 About This Recipe
These succulent lamb ribs are the ultimate meat-based appetizer, offering a sophisticated balance of Middle Eastern flavors and melt-in-your-mouth texture. Slow-braised until tender and then finished with a high-heat sear, they are coated in a vibrant pomegranate molasses glaze that provides a perfect acidic counterpoint to the rich, fatty meat. This small-plate portion is designed to whet the appetite with its intoxicating aroma of toasted cumin and bright sumac.
🥗 Ingredients
The Ribs
- 1 lb Lamb Breast Ribs (cut into individual riblets)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatic Braising Liquid
- 3 cloves Garlic (smashed)
- 1 piece Cinnamon Stick
- 1 cup Water (or low-sodium beef stock)
- 2 strips Lemon Peel (avoid the white pith)
Pomegranate Glaze
- 1/4 cup Pomegranate Molasses
- 1 tablespoon Honey
- 1/2 teaspoon Ground Cumin (toasted)
- 1 teaspoon Ground Sumac
- 1/4 teaspoon Aleppo Pepper or Chili Flakes (for a gentle heat)
For Garnish
- 2 tablespoons Pomegranate Arils (fresh)
- 1 handful Fresh Mint Leaves (torn or chiffonade)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the lamb ribs completely dry with paper towels to ensure a good sear later.
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2
Season the riblets generously on all sides with kosher salt and black pepper, pressing the seasoning into the meat.
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3
In a heavy-bottomed oven-proof skillet or Dutch oven, sear the lamb ribs over medium-high heat for 2-3 minutes per side until golden brown. Work in batches if necessary to avoid crowding.
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4
Remove the ribs briefly and pour off the excess rendered fat, leaving about a tablespoon in the pan.
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5
Add the smashed garlic, cinnamon stick, and lemon peel to the pan, stirring for 30 seconds until fragrant.
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6
Return the ribs to the pan and pour in the water or stock. Cover tightly with a lid or a double layer of aluminum foil.
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7
Transfer to the oven and braise for 75-90 minutes, or until the meat is tender and just starting to pull away from the bone.
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8
While the ribs braise, whisk together the pomegranate molasses, honey, cumin, sumac, and Aleppo pepper in a small bowl to create the glaze.
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9
Once tender, remove the ribs from the liquid and place them on a foil-lined baking sheet. Discard the braising liquid and aromatics.
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10
Increase the oven temperature to 425°F (220°C) or turn on the broiler.
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11
Generously brush the ribs with the pomegranate glaze, ensuring every nook and cranny is coated.
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12
Roast (or broil) for 5-8 minutes, watching closely, until the glaze is bubbling, sticky, and slightly charred at the edges.
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13
Remove from the oven and let rest for 3-5 minutes to allow the juices to redistribute.
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14
Arrange the ribs on a warmed serving platter. Sprinkle with fresh pomegranate arils, toasted sesame seeds, and fresh mint.
💡 Chef's Tips
Always pat the lamb dry before searing; moisture is the enemy of a good crust. If you can't find pomegranate molasses, reduce 1 cup of pomegranate juice with 1 tablespoon of sugar and a squeeze of lemon until syrupy. Don't skip the resting period; it ensures the glaze sets and the meat stays succulent. For a cleaner presentation, 'French' the bones by scraping away the meat from the tips before cooking. If the glaze is too thick, thin it with a teaspoon of the braising liquid before brushing.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Rosé or a light-bodied Pinot Noir to cut through the richness. Serve alongside a bowl of cooling Greek yogurt seasoned with cucumber and dill (Tzatziki). A side of warm, charred pita bread is perfect for mopping up any extra glaze. Accompany with a simple salad of shaved fennel and citrus to provide a refreshing crunch. Offer wet napkins or finger bowls, as these are best enjoyed with your hands!