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Chef David Slater of Emerilís New Orleans - New Orleans, LA
Chef David Slater
Emerilís New Orleans
800 Tchoupitoulas St.
New Orleans, LA 70130
(504) 528-9393
Tomato Chile Lamb Spare Ribs  on StarChefs.com
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Tomato Chili-Glazed Lamb Spare Ribs
Chef David Slater of Emeril’s New Orleans - New Orleans, LA
Adapted by StarChefs.com
March 2009
Yield: 4 Servings

INGREDIENTS
Lamb Spare Ribs:
2 1¼-pound lamb spare rib racks
1 tablespoon kosher salt
1 teaspoon ground black pepper
4 sprigs fresh rosemary

Chili Glaze (Makes 1 pint):
1 28-ounce can whole tomatoes
3 Kashmiri chilies
3 garlic cloves, minced
1½ cups granulated sugar
1 cup white wine vinegar
½ cup soy sauce
2 teaspoons chile powder

Mint Oil (Makes ½ cup):
1 cup packed fresh mint leaves
½ cup lemon oil

To Assemble and Serve:
¼ cup chicken stock
2 teaspoons toasted sesame seeds
2 teaspoons toasted black sesame seeds

METHOD
For the Lamb Spare Ribs:
Preheat the oven to 300°F and the grill to medium heat. Season the lamb ribs with the salt and pepper. Place the lamb on the grill, fat-side down and sear for 2 minutes. Rotate the lamb 90 degrees and sear for an additional 2 minutes. Turn the lamb over and sear for a final 2 minutes; remove from the heat and allow to cool.

Once the lamb is cool, lay 2 sprigs of rosemary on the rib side of each rack and wrap in plastic wrap, then in aluminum foil.  Place both foil-wrapped racks on a sheet pan, fat-side up. Put the sheet pan in the oven until the meat is tender, about 1½ hours.  Remove the lamb from the oven and allow to cool completely, about 1 hour. Once cooled, cut the racks into 8 ribs each.

For the Chili Glaze:
Add the tomatoes, chilies, and garlic to a food processor and process until well combined.  Transfer the contents of the food processor along with the sugar, vinegar, soy sauce, and chili powder to a 6-quart stockpot and bring to a boil. Reduce the heat to medium-high and cook, stirring occasionally, until the tomatoes become the consistency of a glaze, about 50 to 60 minutes. Remove from the heat and set aside to cool. The glaze may be made in advance and kept for up to 2 weeks in an airtight plastic container in the refrigerator.

For the Mint Oil:
Set a 2-quart saucepan filled with water over high heat and bring to a boil. Immerse the mint leaves in the boiling water for 5 seconds. Quickly strain the mint and plunge in an ice bath to shock. Remove the mint from the ice bath and squeeze out the excess water. Put the mint leaves in a bar blender with the lemon oil and puree until smooth, about 30 seconds. Strain the oil through a coffee filter or a cheesecloth-lined fine mesh sieve. The oil will keep for up to 1 week at room temperature.

To Assemble and Serve:
To serve, put 8 ribs fat-side up in a large sauté pan with 2 tablespoons of the chicken stock. Drizzle ½ cup of the chile glaze over the meaty parts of the ribs. Heat the ribs over medium-high heat until the glaze has completely covered the ribs and the ribs are heated through, about 3 minutes. Remove from the heat and repeat with the remaining ribs.

Place two ribs side-by-side on a warmed plate, and lay two more on top perpendicular to the first two. Spoon any excess glaze over the ribs, and drizzle 1 tablespoon of the mint oil around the inner rim of the plate. Combine the sesame seeds together and sprinkle 1 teaspoon of the seeds over the ribs. Repeat these steps with the remaining ribs, and serve immediately while still hot.


 
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  • Bobby Hellen of Resto Photo Gallery
  • David Slater of Emerilís New Orleans Photo Gallery
  • Matthew Spector of JoLe Photo Gallery
  • Butchering a Lamb
  • Letter from the Editor May 2008

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