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Glazed lamb ribs with yogurt, shallot and mint at Cherry Point in Manhattan, New York February 2, 2019. Caitlin Ochs for the New York Times.

Step 1: Lamb ribs preparation
Take lamb ribs out of packaging, cure overnight with salt, pink salt, coriander seed and fennel seed. The next day, cook at 250° until the internal temperature reaches 190° (roughly 3 hours).

Once cooked, let cool and chill overnight.

For the ribs

  • 1 slab lamb ribs
  • 100g salt
  • 5g pink salt
  • 5g coriander seed
  • 5g fennel seed

Step 2: The bread stock
Take day old bread, soak in water for one day, squeeze water out and reduce liquid to a syrup.

For the bread stock

  • 1 loaf of day old bread
  • Water

Step 3: Green yuzukosho
Blend all the ingredients together. Put the paste aside.

For the green Yuzukosho

  • 800g green/red chili
  • 200g lime/lemon zest
  • 150g salt
  • 150g yuzu juice

Step 4: The glaze
Combine all the ingredients. Put the glaze aside.

For the glaze

  • 140g apricot jam
  • 80g bread stock
  • 18g green yuzukosho
  • 20g water

Step 5: Lamb riblets
Once the ribs are chilled, cut along the bone into individual ribs. Deep fry until crispy (2-3 minutes). Once out of the fryer, immediately glaze. Once glazed, dust with spices (equal parts coriander seed, fennel seed, chili flakes, lemon zest). Top with julienned shallots and picked mint leaves. Place on top of labneh and serve.

To serve

  • Mint leaves
  • Julienned shallots
  • Labneh

by Yusuf Lovett


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