Lamb ribs recipe
Shallots (18g) 1 whole
Collard greens (75g) 3 stems
Brussel sprouts (68g)
radishes (39g) 2 ea
Lemon juice or Orange juice (optional)
Something you don’t know about me. I’m starting a new job called kitchen sync in a week in a half that I’m super excited for, It’s almost exactly what I do on this site. I get to teach people in person how to cook, and there is no better feeling then solving that problem for people. Most of all I love interacting with others, as people say I’m a chatty Cathy, so this will be a good fit for the people I cook for at the moment want to learn the way I cook.
Lamb ribs and veggies
- Preheat oven at 280F
- Grab a pot and add in your grains with water bring to a boil
- Cook the grains until there is nothing left of water or until it opens up.
- Once cooked put a lid on top
- While the grains are cooking, I want you to sear the lamb
- Preheat skillet over high heat and in the meantime add coat lamb with olive oil and sprinkle with salt
- Once pan is at smoking point, add olive oil
- Lay down your lamb and sear all sides
- Put on a sheet pan with a rack and cook for 26 mins to 30 mins
- Once it’s at a medium rare, just pull out of the oven and let it rest on the stove
- Preheat oven at 435F
- In the meantime while waiting for the grains and lamb to cook get a cutting board
- Using a knife rough chop your collard greens
- Shredded your Brussel sprouts put aside until needed
- take off the top and bottom of the shallot and cut into a julienne
- Using a mandolin slice your radishes
- Now when your lamb is resting use the same pan that you sear your meat in and preheat it over high heat
- Add your shallots and caramelize them
- Now add in your collard greens and Brussel sprouts cook until wilted
- at the end add in your radishes and grains.
- You can add in lemon juice or orange juice to deglaze or just water if you like since you are not using persimmon as a sauce.
- Plate up food and you are ready to eat
Watch out for the times of cooking the lamb
If you have an oven that heats quickly and doesn’t maintain heat very well you might have to cook your lamb short at 15 to 18 mins mine will take 30+ to preheat to 435F, and that’s terrible!
Cooking persimmon just doesn’t work.
- Reasons, why you can’t make it work into a sauce because it will taste like green banana and reducing it more, will make it not help
- in a sauce because it will taste like green banana and reducing it more will make it undesirable
- You might as will just cut it fresh and serve it raw; I’ve given up trying to make this more into something… Perhaps I just don’t like the fruit, maybe
Do I have to use farro? Can I use another grain?
No, you don’t. You can use wheat berries or hard grains that don’t over cook and have the same texture or textures.
Can I use onion instead of shallots?
Sure can! You can even use red onion instead if you want the same color
Can I put my Brussel sprouts into the processor (shredder )instead of cutting them?
Yes instead, faster too! Well depends on how long it takes you to clean it =p
Do I need to put in radishes?
No, you don’t, it’s will just there for color.
I don’t like collard greens, can I use another braise green?
Sure can! Use kale, swiss chard is fine.
Doing this for 25 to 1000 people
Doing this recipe for high covers of people is going to be the same. Just larger pans of course.
If you want other lamb recipes ( Click Here) for al lamb recipes