Lamb Ribs Stuffed with Dried Figs

Lamb Ribs Stuffed with Dried Figs

Introduction

Lamb ribs are among the most delicious and tender cuts of meat. Their sweetness is ruined by overcooking them. Personally, I don't like to overdo it, even with spices, but sometimes adding a pinch or two is fine if you want to change things up or enhance the flavor, as I did in this recipe.

I stuffed the ribs with dried figs and served them with a thick, non-alcoholic red wine broth (homemade chicken broth) and mashed carrots with balsamic vinegar.

If you just served it with the mashed carrots, it would be enough. I haven't had time to work on sauces that are based on broth yet, and I've posted about them on the blog. But if anyone wants the sauce recipe, I'll write it down in detail—serious inquiries only, haha.

In general, follow these steps for cooking ribs, even if they're not stuffed, and you'll end up with meat that's so tender, as the Kuwaitis say, it melts in your mouth! 🙂

Ingredients:

1. Half a kilo Approximately 10 lamb ribs (connected)
2. 4 dried figs, soaked in lukewarm water for 4 hours
3. 1 tbsp. Dijon mustard
4. 1/2 tbsp. honey
5. 1 cup breadcrumbs
6. Salt and black pepper
7. For the crushed carrots:
8. 2 large carrots, sliced
9. 25g butter
10. 1 tsp cumin seeds
11. 1 tbsp. balsamic vinegar
12. Salt

Preparation method

• Preheat the oven to 250°C (480°F)
• Divide the ribs into two equal groups of 5 ribs each
• French-fry the ribs
• This involves cleaning the rib bone from the top down to the meat
• Chop the figs into small pieces. Using a knife, make a small indentation in the center of the rib meat to create a cavity for the stuffing.
• Insert two fingers to widen the opening further and stuff it with the figs.
• Heat a pan with a little olive oil until it smokes. Brown the ribs on all sides.
• Paste them to remove any excess fat. Mix Dijon mustard with honey and brush the mixture onto the ribs.
• Don't make the mustard layer too thick; use a light coating. Then, sprinkle breadcrumbs over the top.
• This step is optional; you can stop browning them in the pan.

Place the ribs in a baking dish that's the right size for them. It shouldn't be too small (the juices and moisture won't evaporate, making them look overcooked), nor too large (the ribs will burn from the heat and the juices will evaporate). A medium size with a little space in the dish is ideal.

Bake in the oven for 20 to 25 minutes. The meat should be cooked to a medium doneness (between 130 and 140 degrees Fahrenheit). If you want it well-done, bake for 30 minutes. I prefer medium doneness because it's a shame to lose the meat's tenderness.

• After baking, let the ribs rest for 10 minutes before cooking. Serving suggestion...

Mashed Carrots

Melt the butter and sauté the carrots with cumin for about 5 minutes. Then add enough lukewarm water to cover the carrots, along with a teaspoon of salt. Bring to a boil over high heat, then reduce the heat and simmer for 15 minutes, or until the carrots are tender. Blend the carrots with a cup of hot water and balsamic vinegar until smooth.

• I make the mashed carrots while I'm baking the ribs in the oven to save time.

💗💗💗Enjoy!

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