4 racks American Lamb ribs
1 cup Middle Eastern Grilling Rub (recipe follows)
1-1/2 cups Spicy Peach-Mustard Dipping Sauce (recipe follows)
For Middle Eastern Grilling Rub (1+ cup):
1/4 cup Smoked paprika
2 Tbsp. Ground cumin
2 Tbsp. Ground ginger
1 Tbsp. Ground coriander
1 Tbsp. Ground allspice
1 Tbsp. Ground black pepper
1 Tbsp. Dried oregano
1 Tbsp. Ground cinnamon
1/2 tsp. Ground red pepper
2 Tbsp. Brown sugar
1 Tbsp. Kosher salt
For Spicy Peach Mustard Dipping Sauce (1-1/2 cups):
1 cup Peach or mango jam or marmalade
1/3 cup Coarse mustard
3 Tbsp. Lemon juice
1 Tbsp. Lemon zest
1 to 2 tablespoons Middle Eastern Grilling Rub
- Brush each lamb rack with oil. Generously sprinkle 1/4 cup Middle Eastern Grilling Rub on each side of racks; gently rub to adhere.
- Place lamb on a metal rack on sheet pans (2 lamb racks per sheet pan); cover with foil. Roast at 300°F 1-1/2 hours. Remove foil and continue cooking for an additional 30 minutes until ribs begin to brown and caramelize. Remove from heat and cool. Cover and chill ribs.
- For the Middle Eastern Grilling Rub: In a dry skillet, add paprika, cumin, ginger, coriander, allspice, black pepper, oregano, cinnamon and red pepper. Cook over a low heat for several minutes until mixture begins to lightly smoke. Remove from heat; cool. Stir in sugar and salt. Place in a covered container; hold until ready to use.
- For the Spicy Peach Mustard Dipping Sauce: In a saucepan, simmer jam, mustard, lemon juice, lemon zest and Middle Eastern Grilling Rub over medium heat for 5 minutes. Cover and chill.
- To Serve: Grill cooked lamb ribs over medium heat on grill until slightly charred and crunchy. Cut each lamb rack into individual ribs, about 9 ribs per rack. Serve 3 ribs per serving with Spicy Peach Mustard Dipping Sauce.
Recipe courtesy of American Lamb Board.