Maple and Fig American Lamb Ribs with goat cheese and walnut dust by Elise Wiggins

Maple and Fig American Lamb Ribs with goat cheese and walnut dust by Elise Wiggins

Makes 5 servings

February 10, 2015
¼ cup Vegetable oil
2 Garlic cloves, minced
4 Tablespoons Finely chopped rosemary
2 Tablespoons Fennel pollen
1 teaspoon Black pepper
1 teaspoon Cayenne, divided
2-½ teaspoons Salt, divided
2 racks of American Lamb spareribs
½ cup Fig preserves
¼ cup Champagne vinegar
¼ cup of Maple syrup
10 oz Young goat cheese
4 oz Finely chopped roasted walnuts
5 tablespoons Roughly chopped Italian parsley  

1. 
Stir together oil, garlic, rosemary, fennel pollen, pepper, ½ teaspoon cayenne and 2 teaspoons salt in a small bowl.
 
2. Remove membrane from the American Lamb ribs. Pat ribs dry and rub all over with spice mixture. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate ribs in refrigerator for at least 8 hours.

3. Bring ribs to room temperature, about 1 hour.

4. Put oven rack in middle position and preheat oven to 350 °F.

5. Transfer ribs to a 17- by 12-inch heavy shallow baking pan and cover pan tightly with foil; Bake for 1-1/4 hours.

6.  Meanwhile, stir together fig preserves, vinegar and maple syrup.  Add remaining 1/2 teaspoon cayenne and 1/2 teaspoon salt in a 1-quart heavy saucepan and bring to a simmer, stirring occasionally.

7. Discard foil from ribs carefully pour off and discard fat from pan. Allow to cool. Cut into single rib servings. 

8. Brush ribs with some of marmalade glaze and return to roasting pan; Cook until brown and tender, basting every 10 minutes (use all of glaze) and turning racks over every 20 minutes.

9. To serve, stack 4 bones on top of each other, scoop a quenelle of goat cheese dip in walnut dust and plate beside the ribs.  Garnish ribs with sprinkle of walnuts and roughly chopped parsley.