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Pesach oven cooking suggestions for lamb ribs?

I bought a chunk of fresh lamb ribs to cook for this Shabbat. Any cooking suggestions? Needs to be done in my Pesach oven.
PS I don't use kitniyot or matzo meal on Pesach. Thanks.

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  1. Place them on a rack in a roasting pan and brush well with Gold's Garlic duck sauce. Bake at 350 F until dark golden brown (basting every 30 minutes.

    You can cut the ribs apart before cooking for basting on all sides and easier to serve.

    5 Replies
    1. re: bagelman01

      Sounds good but don't know whether I can find the sauce here in Jerusalem by tomorrow.
      Can you give me an idea of its flavor so maybe I can put together something similar from what I have on hand?

      1. re: almond tree

        Just mix apricot preserves, vinegar, salt, pepper, and sugar.

      2. When I cook lamb ribs, I use this recipe from the New York Times: http://www.nytimes.com/2011/04/20/din...

        Salt and pepper, 3-4 hours in a 110 degrees C oven, couldn't be easier, couldn't be better.

        1. Just have to say that living in yehupezville the idea of "a chunk of fresh lamb ribs" makes me sick with envy. :-)

          2 Replies
            1. re: almond tree

              Next time I struggle up the hill and get out of the galut I'll be sure to stop by.

          1. So I ended up roasting the ribs plain for a while, then poured off the fat and froze it to use in cholent eventually. After that I topped them with a modest amount of glaze (didn't want to overwhelm the lamb flavor) made of all fruit sugar-free apricot preserves, wine vinegar, salt and pepper. Threw in a few cloves of sliced "shum chai" (fresh garlic) as well. Then roasted a while longer till they were nice and brown.
            Truly finger lickin' good.
            Thanks for the help.

            5 Replies
            1. re: almond tree

              Definitely want to try this. Was it a rack of lamb that you used?

              1. re: cheesecake17

                No, just the ribs. Much more bone and fat than actual meat, but what meat there was tasted great.
                I'm sure the glaze would be good with a rack of lamb as well.

                1. re: almond tree

                  I'm sure anything on a rack of lamb would be great!
                  Will try to get the ribs

                  1. re: cheesecake17

                    Here's a recipe I'd like to try now that Pesach's over -- if I can find lamb ribs in the supermarket again.
                    It adds chick peas to absorb some of the juices & stretch the lamb flavor.
                    http://justcookit.blogspot.co.il/2009...

                    1. re: almond tree

                      I wonder where I would find lamb breast. Already cooked for this Shabbat, will look for it next week.