California Farm Tomato Crusted Lamb Ribs

Name: California Farm Tomato Crusted Lamb Ribs
Total time: 3000 s
Yield: 2 people
Cuisine: American
Ingredients: 3 pound rack of 8 or 9 lamb spare ribs; 2 Tbs olive oil; Rub of Flaked seasalt; Rub of 1/2 Tsp Aleppo red pepper; 1 cup chunked fresh cherry tomatoes; 2 Tbs sliced pickled mushrooms; 2 Tsp red wine vinegar; 2 Tsp dijon mustard; 1 Tsp dried thyme leaves; 1/2 Tsp dried pulverized oregano; 1/2 Tsp pulverized rosemary leaves; 4 cloves garlic confit; 8 freshly pickled grapeleaves; 16 onion rings; 12 green onion stalks; 1 cup tzatziki sauce:; 1 cup Greek Yoghurt; 1/2 Cucumber; 1 Shallot; 1 Tsp Mint leaves; 1 Tsp Dill seeds; 1 Tbs Garlic confit; 2 Tbs Lemon juice; Tsp whole black peppercorns

Hobby Horseman @HobbyHorseman

California, United States

Lamb spare ribs are thinner and tastier than pork spare ribs, but they dry out more quickly, so we encrust them.
This recipe is used by my favorite Greek chef Michael Psilakis to cook loin of lamb and I use that to encrust lamb spare ribs as well.
Served on a bed of pickled grapeleaves and onion rings and greens with fresh yoghurt Tzatziki sauce.
#CA2025

Hobby Horseman @HobbyHorseman

California, United States

Saved

Ingredients

10 min sear+10 min rest, 15 min bake+15 min rest

2 people

3 poundrack of 8 or 9 lamb spare ribs
2 Tbsolive oil
Rub of Flaked seasalt
Rub of 1/2 Tsp Aleppo red pepper
1 cupchunked fresh cherry tomatoes
2 Tbssliced pickled mushrooms
2 Tspred wine vinegar
2 Tspdijon mustard
1 Tspdried thyme leaves
1/2 Tspdried pulverized oregano
1/2 Tsppulverized rosemary leaves
4 clovesgarlic confit
8freshly pickled grapeleaves
16onion rings
12green onion stalks
1 cuptzatziki sauce:
1 cupGreek Yoghurt
1/2Cucumber
1Shallot
1 TspMint leaves
1 TspDill seeds
1 TbsGarlic confit
2 TbsLemon juice
Tspwhole black peppercorns
Equipment: food processor, oven, baking tray, glass bowl
Cost: lamb ribs, farm free, crust, $2, tzatziki sauce $1, greens, other, $2, $2.50 per dinner

Saved

Steps

10 min sear+10 min rest, 15 min bake+15 min rest

1

Bring rack of 8 to 9 ribs to room temperature, dry, rub both sides with salt and Aleppo red pepper. Bring oven baking dish with bottom of olive oil to 500F degrees in oven. Sear rack on both sides, five minutes each side. Remove from oven. Rest 10 minutes.
2

Coat top of rack with Dijon mustard. Puree tomato and other ingredients to thick crust, cover meaty top side of the lamb spare ribs with tomato crust. Sprinkle sliced pickled mushrooms on top.

California Farm Pickled Mushrooms
3

Roast ribs with meaty side and crust facing up at 400F degrees, 15 minutes for medium rare, till meat pulls back from the rib bones, rest on counter 15 minutes.
4

The crust prevents the meat from getting dry. Turn temperature down to 350F degrees and bake till you can pull the rib bones off the meat with your fingers, another half hour or so. Meat will be buttery tender.
5

Make fresh tzatziki sauce: cup of Greek yoghurt, fold in pureed cucumber, shallots, dill, mint, crushed whole black pepper corns, garlic, taste, add lemon juice.

California Farm Tzaziki Sauce
6

In large deep cast iron skillet, pickle grapeleaves with Tbs each water, vinegar, Tsp each sugar, thyme, boil about 30 seconds, place on heated dinner plates with onion rings and onion shoots on top. Tzatziki sauce on top.
7

Slice spare ribs in two slabs with four ribs each and place on top of the grapeleaves, onion rings and shoots and Tzatziki sauce on each heated dinner platter. Few drops of olive oil and lemon juice on top. Enjoy.

Linked Recipes

California Farm Pickled Mushrooms

California Farm Tzaziki Sauce

Saved

Cooksnaps

Saved

Hobby Horseman @HobbyHorseman

on May 23, 2025 22:27

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.