All questions

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.

asked by japanesecurry almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4 answers 1888 views
Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 7 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

japanesecurry
added almost 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

japanesecurry
added almost 7 years ago

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

Answer image

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Amanda Hesser
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)