Broiled Lamb Ribs p. 778-9

Bryan and I never had much lamb growing up, so I've had fun experimenting with a "new" meat. We've had it a couple of times since we were married and it always makes a "special" meal.

This recipe is all about the glaze. I'm surprised it doesn't have more of a prominent roll in the title. It should be something like Tangy Glazed Lamb Ribs.

Since the weather is yucky, I broiled these ribs. First you have to parboil them. This seemed odd to me, but when you broil them you are really just finishing off the cooking and adding flavor.

Mix together orange marmalade or syrup (I used plum preserves because that is what I had and it turned out amazing), Dijon mustard, sherry vinegar, and ground cumin. This little glaze is your best friend. I've put similar glazes on pork chops. It'd also be amazing in chicken. Bryan almost liked the bowl clean.

Glaze your lamb on both sides, broil, turn and re-glaze a couple of times until brown and crispy.

Broiled Lamb Chops p. 768

This is my first experience cooking with lamb. Bryan has cooked it once for us while we were married and I might have had it once or twice before in my life.

This is a very easy dish, as it is with most of Mark Bittman's simply cooked meats.

Simply heat your broiler and broil for a couple minutes on each side. It cannot get easier than that.

This dish is so easy and so quick to cook that its ridiculous that people even eat out. What are thinking? Are we really that lazy when there are dishes like this that are so easy to cook? I'm speaking to myself on this rant.



I did think they were a little lacking in flavor. Next time I make them, I might try a marinade for an hour or so. It couldn't hurt.



I served mine broiled lamb chops with steamed broccoli and rice.