Emeril's Tomato Chile-Glazed Lamb Spare Ribs

Main Course

Recipe courtesy of Chef David Slater, chef de cuisine at Emeril’s

Serves 4


Lamb Ribs

  • 2 (1 1/4 pound each) lamb spare rib racks
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 4 sprigs fresh rosemary
  • 1/4 cup chicken stock
  • 1 cup Chile Glaze, recipe follows
  • 1/4 cup Mint Oil, recipe follows
  • 2 teaspoons toasted sesame seeds
  • 2 teaspoons toasted black sesame seeds

Chile Glaze

  • 28-ounce can whole tomatoes
  • 3 Kashmiri chiles
  • 3 garlic cloves, minced
  • 1 1/2 cups granulated sugar
  • 1 cup white wine vinegar
  • 1/2 cup soy sauce
  • 2 teaspoons chili powder 

Mint Oil

  • 1 cup packed mint leaves
  • 1/2 cup lemon oil 


Emeril's Tomato Chile-Glazed Lamb Spare Ribs

David Slater's Tomato Chile-Glazed Lamb Spare Ribs 

Click image to enlarge


Chili Glaze

In a food processor, place the tomatoes, chiles and garlic and process until well combined. Transfer the contents of the food processor along with the remaining ingredients to a 6-quart stockpot and bring to a boil. Reduce the heat to medium-high and cook, stirring occasionally, until the tomatoes reach a glaze consistency, about 50 to 60 minutes. Remove from the heat and set aside to cool. Glaze may be made in advance and kept for up to 2 weeks in an airtight plastic container in the refrigerator. 

Mint Oil

Set a 2-quart saucepan filled with 6 cups of water over high heat and bring to a boil. Immerse the mint leaves in the boiling water for 5 seconds. Quickly remove the mint and plunge in an ice bath to shock. Remove the mint from the ice bath and squeeze out the excess water. Place 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. 

Lamb 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 an additional 2 minutes. Turn the lamb over and sear a final 2 minutes before removing from the heat and allowing to cool.

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

To serve, place 8 ribs, fat-side up in a large saute pan with 2 tablespoons of the chicken stock. Drizzle 1/2 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, repeat with the remaining ribs, and plate. Serve by laying two ribs, side-by- side on a warmed plate, and lay two more on top perpendicularly 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. 


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