Country Style Lamb Spareribs With M-h-m Topping

Total Time: 6 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 2 lbs country-style spareribs (lamb loin country style ribs-bone in blade steaks or chops optional)
• 1/2 cup mojo marinade (goya marinade recommended or other types of marinate)
• 12 ounces string beans, fresh green
• 5 garlic cloves, raw
• 8 roasted garlic cloves
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons olive oil
• 2 tablespoons butter (margarine optional)
• 1/4 cup red bell pepper (chopped up or other colors)
• 1 tablespoon coarse grain mustard (boar's head recommended)
• 2 teaspoons dry sherry (alternative option harveys bristol cream recommended (not a dry sherry)
• 1 teaspoon honey (optional)
• 1 tablespoon mayonnaise (hellmann's brand preferred)
• salt

Recipe

• 1 preparation-.
• 2 marinade the lamb ribs with ¼ cup of marinate for 1 hour, turn a few times, set aside.
• 3 make some roasted garlic clove, (see various recipes on recipezaar), set aside.
• 4 grate one lemon to produce lemon zest, set aside, squeeze the lemon to produce lemon juice, set aside.
• 5 combine the mustard, sherry, (plus honey, optional), mayonnaise, 2 teaspoons lemon juice and 1 raw garlic clove (pressed through a garlic press), stir and set aside.
• 6 slice about 4 raw garlic cloves into thin slivers, set aside.
• 7 clean and remove the stems from the green beans and then cut at an angle into small bit-size pieces, set aside.
• 8 cooking instructions-.
• 9 add a little oil to a cast iron pan, drain the port marinate and then place the lamb ribs into the frying pan.
• 10 then brown all sides of the ribs but do not fully cook, then place the ribs on a plate.
• 11 when the ribs are slightly cooler, make thin deep slices with a knife (on the meaty part of the ribs) and then place inside thin slivers of raw garlic pieces.
• 12 in the crock pot add ¼ cup marinate and then the ribs, turn over once to coat all the ribs.
• 13 then turn on your crock pot, cover, place on “highâ€? setting and cook for about 3-4 hours; the heat and cooking time will vary depending on the model crock pot used.
• 14 half way threw the cooking time turn the ribs, cover and continue to cook. when almost finished with cooking time, turn one more time and cook a short while longer.
• 15 while the ribs are cooking, boil some water, add a little salt (or oil) and then add the string beans. cook until “al dente,â€? drain and set aside.
• 16 place a little butter in a frying pan, add the string beans, cook stir for 1 minutes, add the chopped bell peppers and cook for an other minute, then add about 6 or more pieces of roasted garlic (remove the skin), toss briefly and place around the sides of a large plate.
• 17 next sprinkle the lemon zest around the top of the string beans, set the plate aside (keep warm).
• 18 when the lamb ribs are done cooking in the crock pot, then spoon some of the marinate from the crock pot on the ribs, sprinkle with a little salt to taste and then remove and place in the center of the string bean plate; be careful not to let the pieces of lamb fall apart, use a big spatula.
• 19 finally, add a little of the mustard-honey-mayonnaise mixture on top of each of the country loin lamb style spareribs.
• 20 serve and enjoy!
• 21 notes:.
• 22 #1-i made this basic recipe by completely cooking the lamb spareribs in a cast iron pan (and with a mojo sauce) but the meat came out a little on the tough side. however, it was moist and better the second day (leftovers) when heated up in a microwave; see photo #1 mojo sauce. so i then made this recipe again in a crock pot and it came out much better and to my liking; see photo #2 mustard-honey-mayonnaise topping.
• 23 #2- a reply to the 2 star reviewer, “thank you for reviewing my recipe.â€? i have now revised the wording a little to make this recipe clearer; step #5- again use 1 piece of raw garlic in a press (not roasted garlic) and as an alternative option i had recommended using harvey bristol cream which is a little sweeter then dry sherry, step #11- it is common to place pieces (slivers) of raw garlic in puerto rican pernil lamb roasts prior to cooking (that is where the idea came from) -- you are right the m-h-m might have masked the mojo garlic flavor a little. to quote a zaar chef “there is no right and no wrong with cookingâ€? … “cooking is about personal tastes and flavors.â€?.