Maple and Fig Lamb Ribs
… with Goat Cheese and Walnut Dust
Courtesy of Chef Elise Wiggins (Panzano, Denver, CO)
For the ribs
- 1/4 cup (60 ml) vegetable oil
- 2 garlic cloves, peeled and minced
- 4 tablespoons finely (60 ml) chopped rosemary
- 2 tablespoons (30 ml) fennel pollen
- 1 teaspoon (5 ml) black pepper
- 1 teaspoon (5 ml) cayenne, divided use
- 2 1/2 teaspoons (12.5 ml) salt, divided use
- 2 half racks lamb ribs
For the fig syrup
- ½ cup (120 ml) fig preserves
- ¼ cup (60 ml) maple syrup
- ¼ cup (60 ml) Champagne vinegar
For garnish (dust)
- 10 ounces (285 g) young goat cheese, crumbled
- 4 ounces (113 g) finely chopped roasted walnuts
- 5 tablespoons (13 g) roughly chopped Italian parsley
- Fill and preheat the SousVide Supreme water oven to 134F/56.5C.
- Marinate the lamb racks:
- In a small bowl, stir together the oil, garlic, rosemary, fennel pollen, pepper, 2 teaspoons of the salt, and ½ teaspoon of the cayenne.
- Pat the lamb dry and rub the meat all over with the spice mixture.
- Transfer to racks to a cooking pouch and vacuum seal.
- Submerge the pouch in the water oven and cook for 18 hours.
- Before finishing the lamb, in a heavy saucepan, on the stovetop, combine the fig preserves, maple syrup, and vinegar, and the remaining 1/2 teaspoon each of the cayenne and salt and bring to a simmer, stirring occasionally. Set aside.
- Remove pouch from water bath and if not ready to finish, quick chill the pouches submerged in ice water for 20 minutes and refrigerate until ready to proceed.
- To finish the cooked racks, preheat a broiler or well-oiled grill to high heat. Brush the racks with the fig syrup all over and sear them until you achieve the desired surface char.
- Remove racks, brush again with the fig syrup, and cut between the bones.
- Arrange ribs in a stack on serving plates and garnish with crumbled goat cheese, chopped walnuts, and Italian parsley.