Lamb ribs with cranberry chutney and cranberry-wine sauce
6 servings
60 minutes
Lamb ribs with cranberry chutney and cranberry-wine sauce are a true gastronomic masterpiece that harmoniously combines sweetness, tartness, and tenderness of the meat. This recipe has American roots where lamb is often used in festive dishes. The cranberry chutney adds a zesty freshness thanks to ginger and red chili, while the cranberry-wine sauce enhances the meat's sophistication. Grilling gives the ribs an appetizing crust and smoky aroma, making them even more tempting. The dish is perfect for special occasions and outdoor dinners, especially when served with a glass of red wine. A garnish of cilantro and green onions adds the finishing touch, making the flavor even richer and more complex.
1
To prepare cranberry chutney, mix sugar, honey, 2 cups of cranberries, and 1 cup of water in a medium saucepan and cook over medium heat until the cranberries soften and the liquid thickens slightly.
- Brown sugar: 0.5 glass
- Honey: 2 tablespoons
- Cranberry juice: 2 glasss
- Water: 150 ml
2
Mix finely chopped red onion with grated ginger, finely chopped chili pepper, garlic, salt, and pepper. Add the mixture to a pot with cranberries and continue to cook for about 8 minutes.
- Red onion: 1 head
- Red chili pepper: 1 piece
- Fresh ginger: 1 tablespoon
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
3
When the cranberry chutney thickens, remove the pot from the heat. Add 1 cup of fresh cranberries and 1/4 cup of finely chopped cilantro leaves to the hot chutney. Let the chutney cool in the pot.
- Cranberry juice: 2 glasss
- Cilantro: 1 bunch
4
For cranberry-wine sauce, mix cranberry juice, red wine vinegar, and red dry wine in a large pot. Bring the liquid to a boil, add half a cup of sugar, and continue to cook over medium heat, stirring regularly.
- Cranberry juice: 2 glasss
- Red wine vinegar: 100 ml
- Dry red wine: 50 ml
- Sugar: 0.5 glass
5
When the liquid for the wine sauce has reduced by half, pour chicken broth into the pot, season with pepper and salt, and continue to cook. When the liquid reduces to about one and a half cups, remove the sauce from heat and let it cool.
- Chicken broth: 500 ml
- Salt: to taste
- Ground black pepper: to taste
6
While preparing the chutney and sauce, heat the grill for the lamb ribs strongly.
7
Brush the lamb with olive oil, a mixture of salt and pepper, and place it on the grill.
- Lamb (young sheep meat): 1.2 kg
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Cook the lamb by frying it on both sides until golden brown, about 6 minutes over medium heat.
9
Before serving, let the lamb cool (5 minutes), and slightly warm the chutney and sauce (if they are completely cold). Place the lamb on a dish, garnished with fresh cilantro and finely chopped green onions.
- Cilantro: 1 bunch
- Spring onion: 1 bunch
