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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
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
Step 3: Green yuzukosho
Blend all the ingredients together. Put the paste aside.
For the green Yuzukosho
Step 4: The glaze
Combine all the ingredients. Put the glaze aside.
For the glaze
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
by Yusuf Lovett
CHERRY POINT
