Tex-Mex Roasted Lamb Ribs With Cheese Grits

Ingredients for Tex-Mex Roasted Lamb Ribs With Cheese Grits

• 60ml vegetable oil

• 2 garlic cloves, minced

• 2 tablespoons pure chilli powder (preferably ancho)

• 2 colheres de chá de cominho em pó

• 1 teaspoon black pepper

• 1 teaspoon cayenne

• 2 1/2 teaspoons salt

• 3 to 1.5kg Denver ribs (lamb breast spareribs

• 2 racks)

• 120ml orange marmalade (not bitter)

• 120ml red-wine vinegar

• 475ml cold water

• 180ml white grits

• 1 colher de chá de sal

• 60g coarsely shredded sharp white Cheddar (100g )

• 30g finely grated Parmigiano-Reggiano (120ml )

Stir together oil, garlic, chilli powder, cumin, pepper, 1/2 teaspoons cayenne, and 2 teaspoons salt in a small bowl. Pat lamb dry and rub all over with spice mixture. Transfer lamb to a large sealable plastic bag and seal bag, pressing out excess air. Marinate lamb, chilled, at least 8 hours.

Bring lamb to room temperature, about 1 hour.

Put oven rack in middle position and preheat oven to 177°C.

Transfer lamb to a 17- by 12-inch heavy shallow baking pan and cover pan tightly with foil, then bake 1 1/4 hours.

Meanwhile, stir together marmalade, vinegar, and remaining 1/2 teaspoons cayenne and 1/2 teaspoons salt in a 1-quart heavy saucepan and bring to a simmer, stirring occasionally.

Discard foil from lamb and carefully pour off and discard fat from pan. Brush lamb with some of marmalade glaze and roast, basting every 10 minutes (use all of glaze) and turning racks over every 20 minutes, until browned and tender, about 1 hour. Cut racks into individual ribs.

Whisk together water, grits, and salt in a 2-quart heavy saucepan and bring to a boil, whisking constantly. Reduce heat to low and simmer, stirring frequently, until very thick, about 10 minutes. Remove from heat and stir in cheeses. Serve grits with ribs.

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