INGREDIENTS:
- 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 to taste
- 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
- 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.
Source: Cocoa Bean The Vegetable
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