Slow-Roasted Lamb Ribs
I got this wonderful rack of Lamb Ribs from Tropical Traditions, and decided the only way to do them justice was a proper slow roast.
First, heat your oven to 200 degrees.
I then scored the underside of the rack of lamb with a knife, then laid it down in a Pyrex baking dish. I sprinkled the thyme, salt, black pepper and chili flakes on top.
Then, plunk them in the oven. When they’re in the oven, pour one cup of stock underneath the ribs, being careful not to get it on top and wash off the seasoning. Doing it after you put them in the oven makes it less likely to splash it around moving when moving the pan to the oven.
Around halfway through, so 2-2.5 hours in, add the other cup of chicken stock, being careful not to wash off the seasoning. Slow cooking them like this with the stock but leaving the top dry made them really moist, but with a bit of a flavorful crust. Paleolicious!