Tex-Mex Roasted Lamb Ribs With Cheese Grits
Tender lamb ribs marinated in a spicy Tex-Mex rub, glazed with orange marmalade, and served over creamy cheese grits. This dish combines the bold flavors of southwestern spices with the comfort of cheesy Southern-style grits.
Ingredients
- •¼ cup vegetable oil
- •2 cloves garlic
- •2 tablespoons chile powder
- •2 teaspoons ground cumin
- •1 teaspoon black pepper
- •1 teaspoon cayenne
- •2½ teaspoons salt
- •3 pounds Denver ribs
- •½ cup orange marmalade
- •½ cup red-wine vinegar
- •2 cups water
- •¾ cup white grits
- •1 teaspoon salt
- •2 ounces sharp white Cheddar
- •1 ounce Parmigiano-Reggiano
Cooking Instructions
- 1.
Stir together oil, garlic, chile powder, cumin, pepper, 1/2 teaspoon cayenne, and 2 teaspoons salt in a small bowl. Pat lamb dry and rub all over with spice mixture. Transfer lamb to a large sealable plastic bag and seal bag, pressing out excess air. Marinate lamb, chilled, at least 8 hours.
480 min
- 2.
Bring lamb to room temperature, about 1 hour.
60 min
- 3.
Put oven rack in middle position and preheat oven to 350°F.
10 min
- 4.
Transfer lamb to a 17- by 12-inch heavy shallow baking pan and cover pan tightly with foil, then bake 1 1/4 hours.
75 min
- 5.
Meanwhile, stir together marmalade, vinegar, and remaining 1/2 teaspoon cayenne and 1/2 teaspoon salt in a 1-quart heavy saucepan and bring to a simmer, stirring occasionally.
10 min
- 6.
Discard foil from lamb and carefully pour off and discard fat from pan. Brush lamb with some of marmalade glaze and roast, basting every 10 minutes (use all of glaze) and turning racks over every 20 minutes, until browned and tender, about 1 hour.
60 min
- 7.
Whisk together water, grits, and salt in a 2-quart heavy saucepan and bring to a boil, whisking constantly. Reduce heat to low and simmer, stirring frequently, until very thick, about 10 minutes. Remove from heat and stir in cheeses. Serve grits with ribs.
15 min
