Gin braised Lamb Ribs
You know what I had for dinner last night? Succulent lamb ribs, dripping with juices and flavoured with braised onions and caramelized apricots. It was slowly cooked in a gin broth, offering the pronounced flavours of juniper and botanicals. And it was amazing.
Gin is actually prefect for braising, especially with gamey meats or something with pronounced flavours such as lamb. It’s juniper scent with hints with lemon, coriander and angelica botanicals help lighten an otherwise robust meat. I added the gin to my slow-cooked dish entirely on a whim, and was so impressed with the results I had to check Google to make sure I hadn’t just invented something new. Turns out I’m not as ingenious as I thought.
What is your take on booze-cooked or booze-marinated dishes? Share in the comments!
And, I invite everyone to check out the article over at the Sipsmith to whet your palate for a gin-spired dish!
Gin-braised Lamb Ribs
– 2 large onions, thinly sliced
– 2 cups dried apricots
– 1 half rack lamb ribs (about 4lbs)
– 3/4 tsp dried cumin
– 1/2 tsp cayenne pepper, or to taste
– 1/4 cup gin
– salt and pepper
1. In a frying pan preheated with 1 tbsp of cooking oil, saute the onions until translucent but not browned (about 5 minutes). Transfer the onions to the slow-cooker/casserole and distribute evenly along the bottom. Add the dried apricots on top of the onion
2. Sprinkle the spices on top of the ribs, turning the ribs halfway through to coat both sides. Lie the ribs fatty-side up on top of the onions and apricots. Douse with gin, and then:
Slow Cooker: add 1/3 cup of water and cover. Cook on low for 6-8 hours.
Oven: add 1 cup water and cover. Bake at 275F for 3 hours. Remove the lid and increase the oven temperature to 375F. Cook for an additional 30 minutes, or until the fat on the surface is browned.
Serve hot or warm. Leftovers may be reheated in a 250°F oven until warm, about 30 minutes.
Recipe adapted from Serious Eats.