Rack Roasting Oven - A rack roasting oven is perfect for preparing lamb ribs, offering even heat distribution and ease of cleanup.
Digital Instant Read Thermometer - Ensuring the lamb reaches safe internal temperatures while cooking.
Silicone Roasting Pan - Versatile use in roasting meats; fits various oven sizes.
Heavy-Duty Cheese Grater - For grating cheese, an essential step for the grits topping.
Nonstick Grits Cookware Pot - Ideal for cooking grits smoothly without sticking.
Stainless Steel Skillet - Useful for preparing sides or any recipe that requires a sturdy, heat-conductive surface.
Hand Mixer - For blending cheese sauce and mixing the final dish if needed.
Cutting Board & Kitchen Shears - Essential for prepping ingredients like vegetables or herbs.
Meat Slicer - If you prefer serving slices of lamb ribs instead of whole portions, a meat slicer can be handy.
Cast Iron Skillet (optional) - While not directly used in this recipe, cast iron is excellent for various cooking methods including roasting or searing meats and vegetables.
1/4 cup vegetable oil
2 garlic cloves, minced
2 tablespoons pure chile powder (preferably ancho)
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon cayenne
2 1/2 teaspoons salt
3 to 3 1/4 pounds Denver ribs (lamb breast spareribs; 2 racks)
1/2 cup orange marmalade (not bitter)
1/2 cup red-wine vinegar
2 cups cold water
3/4 cup white grits
1 teaspoon salt
2 ounces coarsely shredded sharp white Cheddar (2/3 cup)
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About