Snack

Sticky lamb ribs with sumac

Name: Sticky lamb ribs with sumac
Total time: 150 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 14 oz Lamb ribs; 2 Lemon; ¾ oz Sumac; 4 Garlic cloves; Pomegranate molasses, a teaspoon for the pan; Ground cumin, a teaspoon; Sea salt, plenty

Lamb ribs are what is left when the breast is boned, they cost almost nothing, and two hours renders enough fat out of them that the last twenty minutes can crisp what remains.

2gnet carbs

25gfat

15gprotein

295kcal

Per serving150 minServes 4

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Ingredients

For the whole dish · serves 4

Lamb ribs14 oz
Lemon2
Sumac¾ oz
Garlic cloves4
Pomegranate molassesa teaspoon for the pan
Ground cumina teaspoon
Sea saltplenty

Method

6 steps · 150 minutes

Salt them heavily and leave them an hour. Lamb ribs are fatty enough that under-salting is the usual mistake.
Two hours at 300F, covered, sitting on a rack so the rendered fat drips clear of them.
Pour the fat off and keep it. It is the best thing to roast anything else in for the next two weeks.
Brush with the pomegranate molasses only now, and only a teaspoon. Any earlier and the sugar in it burns black over two hours.
Twenty minutes at 425F uncovered to lacquer them.
Sumac and lemon over them hot. The sumac is doing what the sugar would otherwise have to.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.