We (Max and Eli) consider ourselves inventors. Now, we haven’t quite fallen and hit our heads, and come up with the flux capacitor here, but this recipe is still a pretty revolutionary invention. If our sweet–hot ratio calculations are correct, when each of these honey and lavender ribs hits your lips, you’re gonna see some serious stuff. And if our theory of meat deliciousness is correct, your entire future hinges on you making these ribs.
[Excerpted from Classic Recipes for Modern People by Max and Eli Sussman.]
Makes 4–6 servings
- Preheat the oven to 425°F.
- In a bowl, toss together the shallots, garlic, ginger, and olive oil. Spread in a single layer on a baking sheet, and roast until browned, 15–20 minutes. Reduce the oven temperature to 250°F.
- Let the shallot mixture cool slightly. Transfer to a food processor, add the honey, salt, white pepper, cayenne, and lavender, and puree until smooth.
- Rub the honey mixture evenly on the lamb racks. Place the racks, meaty side up, on a wire rack set on a rimmed baking sheet.
- Roast until tender, 3–4 hours. Remove from the oven, cut the ribs apart, and serve immediately. Or let the racks cool, scrape off the excess rub, and rewarm the racks under the broiler or over a hot grill until the outside is crispy and the inside is warm. Cut apart just before serving. Garnish with the mint, and serve immediately.
Recipe excerpted from Classic Recipes for Modern People by Max and Eli Sussman (© Weldon Owen, 2014). For more reimagined recipes, pick up your own copy of Classic Recipes for Modern People on Amazon.com.