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Duo of Local Lamb from Chef Flinn

 Lamb Rack and Back Ribs with Molasses Sweet Onion Barbecue Sauce and Apple Cheddar Brioche Bread Pudding.


Local lamb is such a treat you might as well enjoy it in two ways! I always keep the tender cuts simply prepared with some sea salt and pepper. The ribs take on the flavors of this sweet barbecue sauce well but the dish still balances with the tart apple pudding.


For the barbecue sauce:

 In a pan caramelize the onions over medium to low heat for about 45 to 50 minutes.

  •  2 Large onions sliced (Vidalia or Spanish)
  • 3 cloves garlic
  • 2 TBS butter
  • 2 TBS olive oil
  • 1 tsp sea salt

 Combine all items with the caramelized onions in the same pan:


  • 1 cup Crosby's molasses
  • ¼ cup plus 2 TBS apple cider vinegar
  • 4 TBS tomato paste
  • 1 tsp liquid smoke
  • ¼ tsp clove
  • 1 TBS mustard powder
  • 1 cup crushed pineapple
  • 3 oz. sake (optional)
  • 1 tsp chili sauce or Tabasco
  • salt to taste

 Bring to a simmer and cook for about 20 minutes. Puree sauce in a blender. Cool in fridge.


For the lamb:

  •  2 racks, frenched
  • 3 sides local lamb back ribs
  • 3 cups lamb, vegetable, or beef stock (store bought is fine)
  • 1 small onion
  • 2 garlic cloves
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 TBS olive oil

 Remove the thin membrane from the back (bone side) of the ribs. Place ribs in a sauce pot and cover with stock, onions, garlic, thyme, and herbs. Bring to simmer and cook until fork tender, about 45 minutes. Allow to cool. Liquid can be reserved for basting the lamb rack.


Heat a barbecue grill to very high. Rub olive oil around the racks of lamb and season with a little salt and pepper. Grill until desired doneness. Remove and allow to rest. Lower the heat of the grill to medium and begin your ribs. Heat ribs and baste with barbecue sauce (recipe above) until they are glazed well and heated through. Serve with two or three bones of the lamb rack per person.


For the bread pudding:

  •  4 cups diced brioche bread
  • 1 cup coffee cream
  • 2 eggs
  • 1 tsp salt
  • 1 tsp pepper
  • 2 diced apples (Granny Smith, Jona Gold)
  • 1 cup grated well aged cheddar cheese
  • 1/4 cup sliced chives
  • 2 TBS fresh thyme leaves

 Simply beat eggs and cream together in a mixing bowl and then add all remaining ingredients. Allow pudding to rest for 30 minutes in the fridge before baking.


Using a greased muffin tin, fill each mold with the batter until slightly heaping in the center. Bake at 250 F for about 30 minutes or until puddings are firm in the center. 






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