Barbecued Lamb Ribs

Rate this recipe

Preparation info

  • 6

    servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 pounds breast of lamb, left whole or cut into small pieces
  • 2 quarts water
  • 1 cup cider vinegar
  • 1 onion, sliced
  • 2 bay leaves
  • 1 garlic clove, finely minced
  • 1 teaspoon salt
  • 1 cup Barbecue Sauce

Method

  1. Place the ribs in a heavy pan and add the water, vinegar, onion, bay leaves, garlic and salt. Bring to a boil, cover, and simmer for forty-five to sixty minutes, or until lamb is tender.

  2. Drain the ribs and arrange on broiler pan. Brush with barbecue sauce and broil slowly until crisp and brown.

Part of