Lamb Ribs
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
This new take on ribs uses Middle Eastern spices to complement the flavor of lamb.
Ingredients
7 dried black mission figs
1/4 cup water
1 medium yellow onion
1 tablespoon plus 1-1/2 teaspoon olive oil
2 tablespoons tomato paste
1 teaspoon salt
2 tablespoons garlic powder
2 teaspoons rice vinegar
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon clove
1 teaspoon black pepper powder
1-1/4 teaspoon cayenne pepper or to taste
2 teaspoon cumin
1 teaspoon coriander
2 pounds lamb ribs
Directions
Soak figs in water to soften. Meanwhile, chop and saute onion in olive oil until translucent. Once onions are cool, add all ingredients except ribs into a blender. Process until smooth. Marinate ribs 6 hours or overnight. Cook ribs on low in crock pot for 6 hours, stirring every 60 minutes.
Serves 4
Ingredients
7 dried black mission figs
1/4 cup water
1 medium yellow onion
1 tablespoon plus 1-1/2 teaspoon olive oil
2 tablespoons tomato paste
1 teaspoon salt
2 tablespoons garlic powder
2 teaspoons rice vinegar
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon clove
1 teaspoon black pepper powder
1-1/4 teaspoon cayenne pepper or to taste
2 teaspoon cumin
1 teaspoon coriander
2 pounds lamb ribs
Directions
Soak figs in water to soften. Meanwhile, chop and saute onion in olive oil until translucent. Once onions are cool, add all ingredients except ribs into a blender. Process until smooth. Marinate ribs 6 hours or overnight. Cook ribs on low in crock pot for 6 hours, stirring every 60 minutes.
Serves 4
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
