The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes by Peter Kaminsky & Mark Bittman

Author:Peter Kaminsky & Mark Bittman
Language: eng
Format: epub

1. Preheat oven to 275 degrees. Trim most of fat from surface of lamb racks and place them in a large roasting pan. Combine salt, garlic and herbs and rub over lamb. Place in oven and roast for 2 hours. Remove pan from oven and turn ribs, then return to oven for 30 to 60 minutes longer, or until lamb is just tender and starting to pull away from bone. Remove pan from oven and set aside.

2. Meanwhile, make the glaze. Combine vinegar and honey in a small saucepan placed over moderate heat. Add fennel, coriander, black pepper and Aleppo pepper and bring to a slight simmer. Lower heat and allow mixture to reduce by half. Remove from heat and whisk in cold butter.

3. Light a fire in grill or preheat broiler in oven. Combine coriander, Aleppo pepper, salt, lemon zest and parsley in a small bowl and set aside. Slice ribs into individual pieces, cutting between each bone. When coals are covered with gray ash and fire is hot, put chops on grill directly over coals. Using a pastry brush, coat lamb lightly with glaze and continue to cook, turning occasionally, until meat begins to turn golden and crisp, approximately 5 to 7 minutes. Remove to a platter and sprinkle with topping.

June 22, 2011: “Eat: Aye, There’s the Rib,” by SAM SIFTON

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