Monday, July 1, 2013

Curried Lamb Ribs with Fresh Garlic and Sweet Onions



Lamb Ribs should always be cooked in a crockpot.  No question about it.  The meat needs that low and slow cooking to just fall off the bone.

Sear them ahead of time if you can manage the extra few minutes, and plop them in on LOW and let them simmer for the rest of the day.

It's summer, which means you don't want the oven on all afternoon, anyways.  And you'll come back to your (cooler) house and enjoy tender meat just falling off the bone for dinner.  Don't want to even have your crockpot on all day?  No problem.  Cook them overnight and eat them cold from the fridge for dinner or microwave them.  That's what I did to avoid heating up my house today!

The Tools:

2 lbs. lamb ribs, thawed
1 fresh head of garlic, minced
1 sweet onions, chopped
2 T red curry paste or curry powder (I used a paste)
3 T grass-fed butter

The Process:

Heat up 1 T butter in a saute pan, if you're searing them stovetop ahead of time.  (You should.  It will be totally worth the extra step, I promise.)

Sear the lamb ribs on each side and plop them in the crockpot.

Mix the remaining ingredients together and slather on top of the ribs.

Cook on LOW for 8 hours.  Enjoy!

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