Tex-Mex Roasted Lamb Ribs With Cheese Grits
Tex-Mex Roasted Lamb Ribs With Cheese Grits is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Stir together oil, garlic, chile powder, cumin, pepper, 1/2 teaspoon cayenne, and 2 teaspoons salt in a small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir 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.
Bring lamb to room temperature, about 1 hour.
Put oven rack in middle position and preheat oven to 350°F.
Transfer lamb to a 17- by 12-inch heavy shallow baking pan and cover pan tightly with foil, then bake 1 1/4 hours.
Meanwhile, stir together marmalade, vinegar, and remaining 1/2 teaspoon cayenne and 1/2 teaspoon salt in a 1-quart heavy saucepan and bring to a simmer, stirring occasionally.
Discard foil from lamb and carefully pour off and discard fat from pan.
Brush lamb with some of marmalade glaze and roast, basting every 10 minutes (use all of glaze) and turning racks over every 20 minutes, until browned and tender, about 1 hour.
Cut racks into individual ribs.
Whisk together water, grits, and salt in a 2-quart heavy saucepan and bring to a boil, whisking constantly.
Reduce heat to low and simmer, stirring frequently, until very thick, about 10 minutes.
Remove from heat and stir in cheeses.
Serve grits with ribs.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
