Tex-Mex Roasted Lamb Ribs with Cheese Grits

Tex-Mex Roasted Lamb Ribs with Cheese Grits
Photo by Romulo Yanes

Ingredients

  • ½ cup orange marmalade (not bitter)
  • 1 ounce finely grated Parmigiano-Reggiano
  • 1 teaspoon cayenne
  • 2 ounces coarsely shredded sharp white Cheddar
  • 3 ¼ pounds Denver ribs (lamb breast spareribs)
  • 2 teaspoons ground cumin
  • ½ cup red-wine vinegar
  • + 8 more ingredients
    • ¼ cup vegetable oil
    • 2 garlic cloves
    • 1 teaspoon salt
    • ¾ cup white grits
    • 2 cups water
    • 2 ½ teaspoons salt
    • 1 teaspoon black pepper
    • 2 tablespoons pure chile powder (preferably ancho)

Stir together oil, garlic, chile powder, cumin, pepper, 1/2 teaspoon cayenne, and 2 teaspoons salt in a small bowl. Pat lamb dry and rub all over with spice mixture. Transfer lamb to a large sealable plastic bag and seal bag, pressing out excess air. Marinate lamb, chilled, at least 8 hours. Brin...

View full recipe at Epicurious

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