Roasted Spiced Lamb Ribs With Whole Grain Mustard Sauce Recipe

• 1 (4- to 5-pound) side of lamb ribs or lamb breast
• Kosher salt and freshly ground black pepper
• 1 1/2 teaspoons smoked paprika
• 1 1/4 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/2 teaspoon ground fennel seed
• 1/2 teaspoon sugar
• 1/4 teaspoon red chili flakes
• 1 1/2 cups
• or store-bought low-sodium chicken stock
• 1 tablespoon whole grain mustard
• 1 tablespoon unsalted butter

1. Preheat oven to 300u0b0F. Season ribs all over with salt and pepper. In a small bowl, thoroughly combine smoked paprika, cumin, coriander, fennel, sugar, and chili flakes. Rub ribs all over with spice mixture and place on a wire rack set in a rimmed baking sheet or roasting pan.
2. Bake ribs for 1 hour, then increase heat to 375u0b0F and cook until browned outside, tender within, and an instant-read thermometer registers 175u0b0F, about 1 hour longer. Let rest for 10 minutes.
3. Meanwhile, pour off fat from pan. Set pan on burner and heat over medium heat. Add 1/2 cup stock and stir, scraping up any browned bits; pour into a medium saucepan and add remaining 1 cup stock. Cook over medium heat until reduced by half, about 8 minutes. Stir in mustard and season with salt and pepper. Off the heat, whisk in butter.
4. Divide ribs by cutting between the bones and serve with the sauce.

lamb breast, kosher salt, paprika, ground cumin, ground coriander seed, ground fennel, sugar, red chili flakes, chicken, whole grain mustard, unsalted butter

Taken from www.seriouseats.com/recipes/2014/12/roasted-spiced-lamb-ribs-whole-grain-mustard-sauce-recipe.html (may not work)