Spicy Lamb Ribs

A terrific appetizer, this dish becomes a meal when served with a salad of shredded cabbage and pomegranate seeds. When purchasing the lamb ribs, ask your butcher to cut a couple racks of lamb for you, separating the bones from the top of the rack and the chops.

Makes six to eight appetizer servings

Preparation time: 1 hour


  • 2 tbs. sunflower-seed oil or other high-heat oil
  • 1 lb. lamb ribs, cut into 2-rib pieces
  • 2 tbs. sunflower seed oil or other high-heat oil
  • 1 bunch scallions, cut into 1-inch pieces, green and white parts
  • 6 shiitake mushrooms, stems removed, diced
  • 1 tbs. minced gingerroot
  • 3 cloves garlic, sliced thin
  • 2 dried hot chilies
  • 1/2 tsp. Chinese five-spice powder
  • 6 tbs. tamari
  • 1/4 cup maple syrup
  • 1/4 cup mirin or sake

Heat the oil in a large cast-iron skillet, wok, or Dutch oven over high heat. Sear the lamb ribs all over and then add the scallions, mushrooms, ginger, garlic, and hot chilies. Stir-fry the lamb ribs with the vegetables for five minutes. Combine the five-spice powder, tamari, maple syrup, and mirin, and add to the skillet. Stir to deglaze the pan, and then turn heat to low. Cover and let simmer for about 35 to 45 minutes, until meat is tender and falling off the bone. Transfer ribs to a serving platter, and skim off as much excess fat as you can from the sauce. Simmer the sauce, uncovered, for five more minutes to thicken a bit. Pour over the ribs and serve. Top with chopped fresh green onions if desired.

Leave a Comment

Subscribe to our Newsletters

Newsletter Signup
Weekly Newsletter
Special Promotions