4 American Lamb spareribs, trimmed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 cup red wine vinegar
1/2 cup white wine or chicken broth
1/2 cup seedless raspberry jam
1 green onion, finely chopped
1 tablespoon cornstarch
1 tablespoon water
Servings: 8
1. Rub salt, pepper and paprika into lamb ribs. In medium saucepan, combine vinegar, white wine or broth, raspberry jam and green onions. Stir over medium heat until jam is melted. Stir together cornstarch and water; add to raspberry mixture and stir sauce until smooth and clear.
2. Place lamb ribs on rack in roasting pan. Cover and roast in 375ºF oven for 30 minutes. Baste with glaze and roast an additional 10 minutes.
3. To Grill: Grill over medium-hot coals. Cover and grill 4 inches from coals for 30 to 45 minutes or until desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Turn every 10 minutes. Brush on glaze during last 10 minutes of grilling.
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1/2 cup red wine vinegar
1/2 cup white wine or chicken broth
1/2 cup seedless raspberry jam
1 green onion, finely chopped
1 tablespoon cornstarch
1 tablespoon water
Servings: 8
1. Rub salt, pepper and paprika into lamb ribs. In medium saucepan, combine vinegar, white wine or broth, raspberry jam and green onions. Stir over medium heat until jam is melted. Stir together cornstarch and water; add to raspberry mixture and stir sauce until smooth and clear.
2. Place lamb ribs on rack in roasting pan. Cover and roast in 375ºF oven for 30 minutes. Baste with glaze and roast an additional 10 minutes.
3. To Grill: Grill over medium-hot coals. Cover and grill 4 inches from coals for 30 to 45 minutes or until desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Turn every 10 minutes. Brush on glaze during last 10 minutes of grilling.
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