Important story behind this recipe, which is insanely delicious dish! James created this when he was asked to contribute a recipe to the highly esteemed cookbook entitled Santa Barbara Culinary Arts: A Taste of Santa Barbara’s Culinary Bounty.
James had graduated from culinary school several years prior to the time this book was published by the Santa Barbara Culinary Arts Group, which is a nonprofit organization dedicated to the inspiration, education, and celebration of culinary professionals and individuals passionate about the culinary arts.
The importance of the sale of this book is now focused on the 9-JAN-18 Montecito Mudslide. We were contacted by the Santa Barbara Culinary Arts Group, which has already donated a significant amount of money to mudslide victims and would hope to donate more. We’ve seen the devastation and can’t begin to explain the situation. We hope you can understand this request and support the efforts of Santa Barbara Culinary Arts Group. Proceeds from the sale will be donated to the victims of the Montecito Mudslide.
This cookbook just recently became available on Amazon at:
Buy the book, it makes a great gift. All the recipes are fantastic. James is on page 66/67, Cumin-and-coriander Grilled Lamb Chops. All the recipes are awesome!
| Author: James R. Kirkley, IV
This recipe combines the sweet and tangy flavor of American barbeque with Middle Eastern seasonings like pomegranate, and molasses. Serves: 4 |
Cumin-and-Coriander Grilled Lamb Ribs |
INGREDIENTS
1/4 cup, kosher salt
2 tablespoons, light brown sugar
1 tablespoon, ground cumin
1 tablespoon, ground coriander
1 teaspoon, freshly ground pepper
1/2 teaspoon, ground cinnamon
Two 2 1/2- to 3-pound racks of lamb ribs
1 cup, il Fustino Pomegranate vinegar
2 tablespoons, molasses
METHOD
- In a bowl, mix salt, sugar, cumin, coriander, pepper and cinnamon. Transfer 2 tablespoons of the rub to a medium bowl. In a large, shallow baking dish, sprinkle the remaining rub over the lamb ribs, massaging it into the meat. Let stand at room temperature for 1 hour.
- Heat a gas grill. Whisk the pomegranate vinegar and molasses into the reserved 2 tablespoons of rub.
- Transfer the lamb ribs meaty side down on the grill and cook over moderately low heat, turning once, until lightly charred all over, 7 to 10 minutes. Reduce the heat to low and grill, turning and basting with the sauce every 10 minutes, until the meat is very tender and nicely charred, 1 hour and 30 minutes. Transfer the ribs to a carving board, tent with foil and let rest for 10 minutes. Cut the ribs between the bones and serve.
