California Lamb Ribs Recipe with Garlic Glaze - California Lamb

California Lamb Ribs Recipe with Garlic Glaze and Tarragon Dipping Sauce

Chef John Evans, Zachary Jacques, Placerville, CA

Serving Size: 4

Honey Balsamic Glaze Lamb Ribs


Garlic Confit

Put garlic and oil in small saucepan. Cook over very low heat for about an hour, stirring occasionally with clean metal spoon; cook until completely soft. Drain garlic confit, reserving oil.

For Garlic Glaze

In a saucepan, reduce apple juice over medium heat until syrup consistency. In food processor, puree apple syrup, garlic confit, the 1/8 cup reserved garlic oil, and mustard. Reserve glaze for basting ribs.

California Lamb Ribs

Marinate ribs in reserved confit oil for 2 to 3 hours, or overnight, if possible. Remove ribs from oil and season with salt and pepper. Heat the canola oil in brazing pot and brown rib racks over medium heat. Remove ribs, and add carrot, celery and onion to pot and brown. Add ribs back to pot, together with wine, tarragon stems and water. Cover tightly and cooked in 325 degree F oven 1-1/2 to 2 hours. Carefully remove ribs and refrigerate. Drain and reserve brazing liquid.

Tarragon Dipping Sauce

In saucepan reduce brazing liquid until the consistency of syrup. Add red wine vinegar and chopped tarragon leaves.

To Serve

Heat ribs on gas grill over low heat, or indirectly over charcoal, 5 minutes on each side. Baste ribs with Garlic Glaze for additional 5 minutes, for a total of 15 minutes grilling time. Serve with Tarragon Dipping Sauce.

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Garlic Confit

  • 20 cloves of garlic; peeled and trimmed
  • 1 cup canola oil

For Garlic Glaze

  • 2 cups Motts™ apple juice
  • Drained garlic confit
  • 1/8 cup reserved garlic confit oil
  • 1 teaspoon Grey Poupon™ Dijon mustard

California Lamb Ribs

  • 2 Lamb rib racks, cut Denver style (16 ribs)
  • Remaining confit oil
  • Salt and pepper
  • 1 tablespoon canola oil
  • 1 carrot, peeled and sliced
  • 1 celery stalk, sliced
  • 1 yellow onion, peeled and quartered
  • 1 cup white wine
  • 1 bunch fresh tarragon, separate stems from leaves, reserve both
  • 3 cups water

Tarragon Dipping Sauce

  • Reserved Brazing liquid
  • 1 teaspoon red wine vinegar
  • Reserved tarragon leaves, chopped

garlic, ribs