{"id":15217,"date":"2018-01-08T01:56:01","date_gmt":"2018-01-08T01:56:01","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15217"},"modified":"2018-01-08T01:56:01","modified_gmt":"2018-01-08T01:56:01","slug":"herb-breaded-mutton-ribs-fennel-roasted-carrots-lacinato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15217","title":{"rendered":"herb-breaded mutton ribs; fennel-roasted carrots; lacinato"},"content":{"rendered":"

\"\"<\/p>\n

The mutton<\/a> was delicious, but cook should have used a recipe more suited to its slightly idiosyncratic properties.\u00a0The ribs\u00a0were finished exactly as as I hoped they would be, that is,\u00a0medium-rare, but\u00a0they were\u00a0very chewy. I don’t believe that had to follow\u00a0from using either this of meat variety or this cut: I think\u00a0a more enclosed or moist cooking process would have worked better than what I\u00a0have to say was basically a\u00a0simple dry roasting.<\/p>\n

I had only cooked ribs, of any kind<\/em>, once before<\/a>, and that was more than 6 years ago. Then they had been goat, almost the same size as these, and they were both delicious and<\/em> tender. I cooked them on top of the stove, on a grill pan, but I had\u00a0covered the\u00a0ribs with aluminum foil and regularly basted them, at which time\u00a0the foil had to be briefly pulled aside.<\/p>\n

Last night I seared the\u00a0ribs and them placed them, uncovered, in an oven for about 10-12 minutes, but I wouldn’t recommend using this process<\/strong>, and I wouldn’t repeat it myself, at least not without some amendment. I’m\u00a0including it here mostly as a kitchen document, and as a record of the market sources I used.<\/p>\n

(note: there were\u00a04\u00a0double chops; only one, an outside piece, is seen in the top image)<\/p>\n