1 rating

Tamarind and Sumac Lamb Ribs


Tamarind and Sumac Lamb Ribs

These ribs pair excellently with any light tabbouleh, couscous, or cucumber salad.

Click here to see Best Spring Lamb Recipes.


  • 1 Pound lamb ribs, preferably Australian
  • 1 -2 quarts chicken, beef, veal, or lamb stock
  • 1/2 Pound onion, chopped
  • 1/4 Pound carrots, chopped
  • 1/4 Pound celery, chopped
  • 2 Tablespoons minced garlic
  • 6 Tablespoons dried sumac
  • 1/4 Cup honey
  • 1/4 Cup tamarind paste
  • 1/4 Cup molasses
  • 1/4 Cup tomato paste
  • 1/2 Cup water
  • 1 Tablespoon salt


Place the ribs in a stockpot and add the stock until just covered. Add the onion, carrots, and celery and place over high heat. Once it reaches a gentle simmer, reduce the heat to maintain the simmer and cook for 45 minutes.

Meanwhile, purée the remaining ingredients in a food processor until smooth to make the lacquer. When the ribs are done, remove them from the cooking liquid and let cool to room temperature.

Then, preheat a gas grill or grill pan on medium heat. Lightly coat the ribs with the lacquer and place on the grill for about 4-5 minutes on each side, basting frequently. When ribs are heated through and nicely lacquered on both sides, remove from the heat. Bring any remaining lacquer to a boil in a pot and drizzle over the ribs.