Confit Lamb Ribs with Calabrian Chili Agrodolce Glaze and Goat Cheese Crema
Confit Lamb Ribs with Calabrian Chili Agrodolce Glaze and Goat Cheese Crema
Ingredients
For the Confit Lamb Ribs
- 2 pounds lamb ribs, off the breast
- 1 tablespoon salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon smoked paprika
- 1 teaspoon fennel pollen
- 1/4 cup fresh mint, chopped
- 4 cloves garlic, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup extra virgin olive oil
- 1 orange, zested and juiced
- 4 cups duck fat, or as needed to submerge ribs
For the Calabrian Chili Agrodolce Glaze
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, sliced
- 1/4 cup granulated sugar
- 1/2 cup brine from hot cherry peppers
- 1/4 cup Calabrian chilies, pickled, chopped
- 3 sprigs fresh mint
- 2 sprigs fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Goat Cheese Crema
- 4 ounces goat cheese, softened
- 2 tablespoons crème fraîche
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon honey
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon fresh mint, chopped
For Finishing and Garnish
- 1 tablespoon fresh mint, chopped, for garnish
Instructions
- 1
Prepare the lamb ribs for marination: Remove any excess fat from the lamb ribs. In a small bowl, combine salt, black pepper, smoked paprika, and fennel pollen. Season both sides of the lamb ribs generously with this mixture.
⏱️ 10 min
- 2
Sprinkle the chopped fresh mint over the seasoned ribs. In a separate small bowl, combine the chopped garlic, fresh thyme, fresh rosemary, and 1/2 cup of extra virgin olive oil to create an herb-oil mixture. Generously spread this mixture over the lamb ribs.
⏱️ 10 min
- 3
Zest the orange directly over the ribs, then squeeze the juice from both halves of the orange over the ribs. Rub all the applied seasonings, herbs, and citrus into the lamb ribs to ensure full coverage. Cover the dish and marinate the ribs in the refrigerator for a full day (24 hours).
⏱️ 10 min
- 4
Preheat your oven to 300°F. Transfer the marinated lamb ribs to a large, oven-safe pot or Dutch oven. Scrape any remaining fat and marinade from the marinating dish into the pot with the ribs.
⏱️ 5 min•🌡️ 300
- 5
Pour duck fat over the ribs until they are completely submerged. If needed, supplement with extra virgin olive oil to ensure full submersion. Place the pot into the preheated oven and confit the ribs for 2 to 2 1/2 hours, or until they are very tender.
⏱️ 150 min•🌡️ 300
- 6
Once cooked, remove the pot from the oven and allow the lamb ribs to cool completely in the fat. Then, transfer to the refrigerator and let them rest overnight (24 hours) in the solidified fat.
⏱️ 1440 min
- 7
Prepare the Calabrian Chili Agrodolce Glaze: In a small saucepan, add 2 tablespoons of extra virgin olive oil. Add the sliced garlic and toast it over medium heat until golden brown, about 2-3 minutes.
⏱️ 5 min
- 8
Add the granulated sugar to the saucepan, stirring until it begins to dissolve. Pour in the brine from the hot cherry peppers, chopped Calabrian chilies, salt, and black pepper. Create an herb sachet by tying the fresh mint sprigs and rosemary sprigs together with kitchen twine, and add it to the saucepan.
⏱️ 5 min
- 9
Bring the mixture to a simmer and cook until it reduces and develops a slight viscosity, about 10-15 minutes. Remove the herb sachet. Use an immersion blender to blend the glaze until it is smooth. Set aside to cool; it will thicken further as it cools.
⏱️ 15 min
- 10
Prepare the Goat Cheese Crema: In a mixing bowl, combine the softened goat cheese and crème fraîche. Season with salt and black pepper. Add the honey, lemon zest, lemon juice, and chopped fresh mint.
⏱️ 5 min
- 11
Whisk all the ingredients together until they are well combined and form a smooth, creamy texture. Taste and adjust seasoning as desired. Cover and refrigerate until ready to serve.
⏱️ 5 min
- 12
The next day, carefully remove the confit lamb ribs from the solidified fat. Scrape off any excess fat. Cut the ribs into individual portions, following the natural bone lines. Place the cut ribs on a baking sheet lined with parchment paper and season lightly with salt.
⏱️ 15 min
- 13
Preheat your grill (preferably a charcoal grill) to medium-high heat. Grill the ribs over hardwood charcoal until they are charred and heated through, about 3-5 minutes per side. Be careful not to overcook, as they are already tender.
⏱️ 15 min
- 14
Immediately after removing the hot ribs from the grill, glaze them generously with the prepared Calabrian Chili Agrodolce Glaze. The heat of the ribs will help the glaze adhere.
⏱️ 5 min
- 15
To plate, spread the goat cheese crema in an elongated pattern on a serving board or plate. Arrange the glazed, grilled lamb ribs on top of the crema. Drizzle additional agrodolce glaze over the plated ribs and garnish with fresh mint.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Confit Lamb Ribs with Calabrian Chili Agrodolce Glaze and Goat Cheese Crema
For the Confit Lamb Ribs
- 2 pounds lamb ribs, off the breast
- 1 tablespoon salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon smoked paprika
- 1 teaspoon fennel pollen
- 1/4 cup fresh mint, chopped
- 4 cloves garlic, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup extra virgin olive oil
- 1 orange, zested and juiced
- 4 cups duck fat, or as needed to submerge ribs
For the Calabrian Chili Agrodolce Glaze
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, sliced
- 1/4 cup granulated sugar
- 1/2 cup brine from hot cherry peppers
- 1/4 cup Calabrian chilies, pickled, chopped
- 3 sprigs fresh mint
- 2 sprigs fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Goat Cheese Crema
- 4 ounces goat cheese, softened
- 2 tablespoons crème fraîche
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon honey
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon fresh mint, chopped
For Finishing and Garnish
- 1 tablespoon fresh mint, chopped, for garnish
Instructions
- 1
Prepare the lamb ribs for marination: Remove any excess fat from the lamb ribs. In a small bowl, combine salt, black pepper, smoked paprika, and fennel pollen. Season both sides of the lamb ribs generously with this mixture.
⏱️ 10 min - 2
Sprinkle the chopped fresh mint over the seasoned ribs. In a separate small bowl, combine the chopped garlic, fresh thyme, fresh rosemary, and 1/2 cup of extra virgin olive oil to create an herb-oil mixture. Generously spread this mixture over the lamb ribs.
⏱️ 10 min - 3
Zest the orange directly over the ribs, then squeeze the juice from both halves of the orange over the ribs. Rub all the applied seasonings, herbs, and citrus into the lamb ribs to ensure full coverage. Cover the dish and marinate the ribs in the refrigerator for a full day (24 hours).
⏱️ 10 min - 4
Preheat your oven to 300°F. Transfer the marinated lamb ribs to a large, oven-safe pot or Dutch oven. Scrape any remaining fat and marinade from the marinating dish into the pot with the ribs.
⏱️ 5 min•🌡️ 300 - 5
Pour duck fat over the ribs until they are completely submerged. If needed, supplement with extra virgin olive oil to ensure full submersion. Place the pot into the preheated oven and confit the ribs for 2 to 2 1/2 hours, or until they are very tender.
⏱️ 150 min•🌡️ 300 - 6
Once cooked, remove the pot from the oven and allow the lamb ribs to cool completely in the fat. Then, transfer to the refrigerator and let them rest overnight (24 hours) in the solidified fat.
⏱️ 1440 min - 7
Prepare the Calabrian Chili Agrodolce Glaze: In a small saucepan, add 2 tablespoons of extra virgin olive oil. Add the sliced garlic and toast it over medium heat until golden brown, about 2-3 minutes.
⏱️ 5 min - 8
Add the granulated sugar to the saucepan, stirring until it begins to dissolve. Pour in the brine from the hot cherry peppers, chopped Calabrian chilies, salt, and black pepper. Create an herb sachet by tying the fresh mint sprigs and rosemary sprigs together with kitchen twine, and add it to the saucepan.
⏱️ 5 min - 9
Bring the mixture to a simmer and cook until it reduces and develops a slight viscosity, about 10-15 minutes. Remove the herb sachet. Use an immersion blender to blend the glaze until it is smooth. Set aside to cool; it will thicken further as it cools.
⏱️ 15 min - 10
Prepare the Goat Cheese Crema: In a mixing bowl, combine the softened goat cheese and crème fraîche. Season with salt and black pepper. Add the honey, lemon zest, lemon juice, and chopped fresh mint.
⏱️ 5 min - 11
Whisk all the ingredients together until they are well combined and form a smooth, creamy texture. Taste and adjust seasoning as desired. Cover and refrigerate until ready to serve.
⏱️ 5 min - 12
The next day, carefully remove the confit lamb ribs from the solidified fat. Scrape off any excess fat. Cut the ribs into individual portions, following the natural bone lines. Place the cut ribs on a baking sheet lined with parchment paper and season lightly with salt.
⏱️ 15 min - 13
Preheat your grill (preferably a charcoal grill) to medium-high heat. Grill the ribs over hardwood charcoal until they are charred and heated through, about 3-5 minutes per side. Be careful not to overcook, as they are already tender.
⏱️ 15 min - 14
Immediately after removing the hot ribs from the grill, glaze them generously with the prepared Calabrian Chili Agrodolce Glaze. The heat of the ribs will help the glaze adhere.
⏱️ 5 min - 15
To plate, spread the goat cheese crema in an elongated pattern on a serving board or plate. Arrange the glazed, grilled lamb ribs on top of the crema. Drizzle additional agrodolce glaze over the plated ribs and garnish with fresh mint.
⏱️ 5 min