Honey-Glazed Pistachio Lamb Ribs with Apricot Chutney
Tender lamb ribs are slow-cooked until fall-off-the-bone tender, then glazed with a sweet and savory honey-pistachio mixture. Served alongside a vibrant apricot and spice chutney, this dish offers a delightful balance of rich, sweet, and subtly spiced flavors.
Prep Time
180 min
Difficulty
Medium
Servings
4
Calories
750 kcal
Instructions
- 1
Preheat oven to 160°C (320°F).
~10 min - 2
Place lamb ribs in a large pot, cover with water, add salt and pepper. Bring to a boil, then reduce heat and simmer for 2 hours, or until tender.
~120 min - 3
While ribs are simmering, prepare the apricot chutney. In a saucepan, combine chopped apricots, red onion, grated ginger, cinnamon, cumin, chili flakes, apple cider vinegar, and 60 ml water. Cook over medium heat, stirring occasionally, for 15-20 minutes until the apricots are soft and the mixture has thickened into a chutney.
~20 min - 4
Drain the lamb ribs and place them on a baking tray lined with parchment paper.
~2 min - 5
In a small bowl, whisk together honey, olive oil, minced garlic, and a pinch of salt and pepper.
~3 min - 6
Brush the honey-garlic mixture generously over the lamb ribs. Sprinkle chopped pistachios over the glazed ribs.
~3 min - 7
Increase oven temperature to 200°C (400°F). Bake the ribs for 10-15 minutes, or until the glaze is caramelized and the pistachios are lightly toasted.
~15 min - 8
Serve the honey-glazed pistachio lamb ribs hot, with a generous dollop of the apricot chutney on the side.
Tips
- For extra tender ribs, you can wrap the pot tightly with foil before simmering to create more steam.
- The apricot chutney can be made a day in advance and stored in the refrigerator. It also pairs well with grilled meats and cheeses.
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