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Making a NYT recipe for lamb ribs, but I could only get them cut up, not in a rack. Should I cut the slow-roasting time? (They broil after.)

Here's the link to the recipe: http://www.nytimes.com...
Thanks so much if you can help! I really don't want to ruin these, they look awesome.

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Tad_and_amanda_in_the_kitchen

Amanda is a co-founder of Food52.

added almost 3 years ago

Yes, I'd cut it -- probably by 30 min. I'd focus on the signs of readiness that Sam Sifton indicates (the pulling away from the bone). If that happens at 1 hour, take them out then. You could probably get them done to this point in advance so you don't gave to worry so much about time. Glaze and broil them just before serving. Seems like a pretty forgiving recipe. Also sounds delicious! Have fun.

japanesecurry added almost 3 years ago

All right, sounds less intimidating now! Thank you so much!

japanesecurry added almost 3 years ago

Dscn2933 I roasted them for an hour and they turned out perfect. Yeah Foodpickle!

Tad_and_amanda_in_the_kitchen

Amanda is a co-founder of Food52.

added almost 3 years ago

So glad! And thanks for uploading a photo for us to see!

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