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Grilled Lamb Riblets with Lemon & Oregano

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Sunday, 08 January 2012
List of viewable recipes from "Kokkari" by Erik Cosselmon

Recipe from Kokkari by Erik Cosselmon (Chronicle Books, 2011)

Arnisia Plevrakia Lemonata me Rigani

ImageYou will probably have to special-order these riblets, as most butcher shops don't carry them. The rib tips that are sawed off the rack of lamb before it is cut into chops, they are much too tasty to consign to the stockpot. A layer of fat covers their surface; ask the butcher to remove it for you. Then braise the riblets slowly, sear them on the grill, and serve them sizzling hot. Finger food, for sure.

  • 4 slabs lamb riblets (from 4 racks), about 2 pounds total, fat cap removed
  • 2 teaspoons garlic powder
  • 2 teaspoons dried Greek oregano, crumbled
  • Sea salt and freshly ground pepper
  • 1 1/2 cups chicken stock or water
  • 1/4 cup fresh lemon juice
  • Kokkari Dressing (see recipe below), or lemon halves, chopped fresh oregano leaves, and extra-virgin olive oil for garnish

Trim any excess fat from the riblets. Combine the garlic powder, dried oregano, and 1/2 teaspoon pepper to make a spice rub and season the riblets heavily on each side. You can prepare the riblets to this point up to 1 day ahead; cover and refrigerate.

Preheat the oven to 375°F. Just before cooking, season the riblets well with salt. Put them in a baking dish that will hold them snugly, even slightly overlapping. (They will shrink as they cook.) Pour the stock and lemon juice over them. Cover with aluminum foil and roast until the meat is fork-tender and beginning to separate from the bones, about 1 1/2 hours. Let cool in the broth.

Prepare a medium charcoal fire or preheat a gas grill to medium. Grill the lamb directly over the coals or flame until crusty and richly browned on top and heated through, about 7 minutes, turning them occasionally and moving them away from direct heat as needed to keep the bones from charring too deeply.

Cut the slabs into individual ribs and transfer to a serving platter. Drizzle with dressing, or finish with a squeeze of lemon, a scattering of oregano, and a drizzle of extra-virgin olive oil. Serve immediately.

Serves 6

Kokkari Dressing

We put this dressing in a squeeze bottle and drizzle it on virtually everything that comes off the restaurant's spit or grill: dry-aged rib-eye steak, lamb chops, chicken, whole fish, shellfish, even grilled vegetables. The capers, garlic, oregano, and lemon impart an instantly recognizable Greek taste. To keep the dressing fresh and vibrant, we combine all the ingredients except for the lemon juice in the morning. Then, in small batches as needed throughout the day, we whisk in the lemon juice. You can do the same at home if you need to prepare the dressing ahead.

  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons capers, rinsed and minced
  • 2 teaspoons minced shallot
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh flat-leaf parsley
  • 1/2 teaspoon chopped fresh oregano
  • 1/4 teaspoon dried wild Greek oregano, crumbled
  • Sea salt and freshly ground pepper

In a small bowl, whisk together the olive oil, lemon juice, capers, shallot, garlic, parsley, and fresh oregano. Add the dried oregano and whisk in salt and pepper to taste.

Makes about 1/2 cup

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Last Updated ( Sunday, 08 January 2012 )
 
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