Teriyaki Lamb Ribs

Source: John Johnson
Teriyaki Lamb: Recipe Coming Soon

This Lamb Recipe is Perfect with:

Marinade:

  • 2 packages Lava Lake Lamb ribs, cut into individual ribs
  • 3/4 cup vegetable oil
  • 1 Tbsp. sesame oil
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1 orange, juiced and minced zest
  • 1 Tbsp. lemon juice
  • 1 stalk lemongrass, sliced thin
  • 2 scallions, sliced thin
  • 2 Tbsp. ginger, minced
  • 2 Tbsp. honey
  • 1 Tbsp. & 2 tsp. Sambal chili paste
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. sugar
  • 1 Tbsp. teriyaki sauce
  • 1/2 tsp. salt

Directions

Place all marinade ingredients in a stainless mixing bowl and mix thoroughly. Place lamb in a shallow non-reactive pan and pour marinade over the ribs. Refrigerate and marinate overnight, turning occasionally.
 

Other Ingredients:

  • 1 pint lamb or beef stock
  • Cornstarch
  • Teriyaki sauce

Directions

Remove ribs from marinade and sear in a hot braising pan.

Add 1 pint of lamb or beef stock and bring to a boil. Cover and place in a preheated 300°F oven. Braise for 45 minutes.

Put marinade in a heavy pan, bring to a boil and thicken with cornstarch to a thick consistency. Add marinade to braising liquid, mix well and braise for an additional 45 minutes.

Brush ribs with teriyaki glaze before serving.