Lamb ribs with tamarind, honey, and toasted peanuts from Food52 by Sara Jenkins

  • cilantro
  • honey
  • Show all ingredients...

  • EYB Comments

    Can substitute peanut oil for grapeseed oil, and vegetable stock for chicken stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for grapeseed oil, and vegetable stock for chicken stock.

  • lawrencecharcuterie on March 19, 2021

    Great depth of flavor and very rich. Be sure to trim as much fat from the lamb ribs as possible.

  • TrishaCP on March 30, 2018

    These ribs had great flavor from the tamarind, and I would use the sauce again with lamb chops. The lamb ribs were very flavorful but are very petite and most appropriate as an appetizer, as specified by the recipe.

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