Wood Fired Lamb Ribs Recipe
domestic colorado lamb / slow braised / calabrian chili pan sauce / blistered tomato / arugula / creamy polenta
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Ingredients
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Lamb Ribs
Blistered Tomatoes
Creamy Polenta
Arugula
Method
Lamb Ribs Preparation
- 1
Season the Ribs
Preheat your wood-fired oven to 300°F (150°C). Season the lamb ribs with salt and black pepper on all sides.
- 2
Sear the Ribs
In a large skillet, heat olive oil over medium-high heat. Once hot, sear the lamb ribs for about 4-5 minutes on each side until browned.
- 3
Braised Cooking
Remove the ribs from the skillet and add minced garlic and Calabrian chili paste, cooking for 1-2 minutes. Add chicken broth and return the ribs to the skillet. Bring to a simmer.
- 4
Transfer to Oven
Cover the skillet with a lid or aluminum foil and place it in the preheated wood-fired oven. Cook for approximately 2-3 hours until the meat is tender and falling off the bone.
Blistered Tomatoes
- 5
Prepare Tomatoes
While the ribs are cooking, toss the cherry tomatoes with olive oil, salt, and pepper.
- 6
Blister Tomatoes
Place the tomatoes on a baking tray and roast in the wood-fired oven for about 15-20 minutes until they are blistered and slightly charred.
Creamy Polenta
- 7
Cook Polenta
In a large saucepan, bring 4 cups of water to a boil. Add salt and slowly whisk in the polenta.
- 8
Stir and Simmer
Reduce heat to low and cook, stirring frequently, for about 20-25 minutes until thickened and creamy.
- 9
Finish Polenta
Remove from heat and stir in butter and grated Parmesan cheese until fully incorporated.
Assembly
- 10
Plate the Dish
On a large serving platter, spread a layer of creamy polenta, top with the braised lamb ribs, drizzle with the Calabrian chili pan sauce, and garnish with blistered tomatoes and fresh arugula.
