Lamb Ribs Poached in Olive Oil with Blood Oranges and Beets

by Mary Papoulias-Platis

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Lamb ribs poached in olive oil may be a new cooking technique for most of you, but trust me once you have a bite of these moist succulent lamb ribs, you will use this method for many other dishes. Poaching is a term used to cook a meat, fish or vegetable at a very low temperature, usually 160-185 degrees to infuse seasonings into the dish. This can be done with water, wine, broth or olive oil. The lamb ribs are simply prepared with a few spices and fresh herbs. I used rosemary and garlic, but you can substitute thyme with shallots, fresh sliced lemons with dill, or combinations of your choice.

I do prefer a fresh vibrant extra virgin olive oil, for it does impart some flavor to your meat or vegetables. Milder olive oils can be used for your more delicate foods such as shellfish, fish or vegetables. For the lamb ribs, I used a robust and pungent  Spanish Garcia de la Cruz Organic Extra Virgin Olive Oil. It is available online at their website.  This is their certified early harvest, organic certified winning oil. If you would like to purchase a bottle of this incredible oil they are offering it at a 10% discount if you use this code: 10CALIFORNIAGREEK and place the order at their online store HERE. This is only valid through February 28th.

Other Products from Garcia de la Cruz.

Organic Balsamic Vinegar in go-to packs.

Organic Extra Virgin Olive Oil in go-to packs.

 

 

Lamb Ribs Poached in Olive Oil

Poaching in olive oil may be a new cooking technique for you, but it makes your meat and vegetables tender and flavorful. These ribs are so moist, they will be gone in no time. Serve with a vegetable of your choice or the salad below.

Course Main Course
Cuisine California Greek
Keyword lamb ribs
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 8 lamb ribs (2 per person)
  • 2 teaspoon salt
  • 1 teaspoon red peppercorns or black pepper
  • 2-4 cups extra virgin olive oil
  • 4 garlic whole peeled garlic cloves
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat oven to 225 degrees. The temperature needs to be low so the oil doesn't heat up.

  2. Wash and pat dry the ribs. Salt the ribs. Add to a large baking dish so there is no overlapping.

  3. Add the red peppercorns, fresh rosemary sprigs, and garlic cloves.

  4. Pour the olive oil in the dish, covering half way up the ribs and place in the oven.

  5. After 20 minutes, turn the chops over to continue baking. Place back in the oven for 10 more minutes.

  6. Remove from the oven, check the ribs, the temperature should read 140 degrees for medium rare or continue cooking until 160 degrees. Remove and pat dry on a paper towel before serving.

As you noticed here, I added a compound butter here for added flavor for this special dinner. I used an organic butter, with roasted red pepper and Kalamata olives. I loved the addition, but it is quite decadent. You can omit it if you would like, the chops are delicious on their own.

When I developed this recipe for this post, the theme was a Valentine’s Day dinner/dessert using Melissa’s Produce. I selected the two main ingredients in the salad because in the Greek cuisine we our love beets and oranges. I grow both of these in my garden so I always have them available to cook with. The beets are steamed from Melissa’s, but you can use fresh beets and roast them as well. Blood oranges are also from Melissa’s produce and are currently in season. This salad is a typical Greek salad and goes beautifully with the lamb ribs above. Adding Greek feta, walnuts and red onions gave it the final touch it needed for a very nutrient -dense meal.

The olive oil in the dressing is from the Organic Spanish olive oil from  Garcia de la Cruz Olive Oils.

 

Blood Orange and Beet Salad

Beets come in many colors and this is the time to use them in this salad. Roast your beets or buy them already steamed from Melissa's Produce. This is when you use your favorite extra virgin olive oil for dressing the salad. I used Garcia de la Cruz extra virgin olive oil and their Balsamic Vinegar for this recipe.

Course Salad
Cuisine California Greek
Keyword beet salad
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 8 beets, green tops trimmed or Melissa's Produce steamed beets
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons Balsamic vinegar
  • 1 teaspoon salt, or to taste
  • 40 blood orange segments, skin removed
  • 1/2 cup red onion, julienne
  • 1/2 cup shelled walnut, halves
  • 1 cup crumbled feta

Instructions

  1. Preheat the oven to 375 degrees.

  2. Place the beets in a baking sheet, add about 1/4 inch of water, and cover tightly with foil. Roast the beets until tender, about 20 minutes. Allow to cool slightly, and slip off their skins. Cut the beets into quarters. ( I use a paper towel to clean skins.)

  3. Blend together the olive oil, vinegar, and salt. Toss the beets in the dressing while they are still warm.

  4. Add the oranges, red onion and walnuts to the beets in a serving platter and serve. Or for individual servings, divide the beets into portions add 5 oranges per plate, top with onions and walnuts. Sprinkle feta on top.

Here is the recipe for the Red Pepper and Kalamata Olive compound butter I used in this recipe. It’s up to you, you can use all the ingredients or just a few. Experiment with different spices and herbs.

Red Pepper and Olive Compound Butter

Try this on any meat as an added punch to your dish, or use it on a toasted slice of fresh bread. How special is that?

Servings 1 roll
Author Mary Papoulias-Platis

Ingredients

  • 8 oz. butter, diced
  • 2 tablespoon finely minced roasted red peppers
  • 2 tablespoons fresh oregano leaves, finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine
  • 1 tablespoon Kalamata olives, minced

Instructions

  1. Combine all the ingredients in a food processor until smooth. Roll the butter in a plastic wrap to form a 1x3 inch cylinder. Refrigerate.

If you are interested in other recipes using olive oil,  check my category Everything Olive Oil.

More Olive Oil Recipes On My Blog:

Olive Oil Poached Eggplant 

Mushrooms Poached in Olive Oil 

Leeks Poached in Olive Oil

If you’re interested in learning more about olive oil history, how to buy, store and cook with olive oil you may enjoy my cookbook,

“Cooking Techniques with Olive Oil”

Buy here!

 

These products were donated by Garcia de la Cruz and Melissa’s Produce, for a Valentine contest. These are my original recipes and my content.

Enjoy your Special Dinner,

Mary

 

© 2021, Mary Papoulias-Platis. All rights reserved.

{ 1 comment… read it below or add one }

1 Nick @ GreekBoston.com

Blood oranges are truly amazing and it is unfortunate they aren’t more widely available depending on where you life. It looks like they provide the perfect complement to these lamb ribs!

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