Eat and Drink Ilan Hall's Lambs Ribs with Crispy Ginger and Crunchy Cranberries Spice up your seder with gingery lamb ribs by The Gorbals' chef. Photo Credit: Katie June Burton March 23, 2015 12:31 PM Print Share fbShare Tweet gShare Email Ilan Hall's Lambs Ribs with Crispy Ginger and Crunchy Cranberries Ingredients: For the lamb:2 sides of lamb ribs2 tablespoons kosher salt1 cup freeze dried cranberriesFor the glaze:1/2 cup thinly sliced ginger2 tablespoons sugar1 tablespoon water1/2 cup cranberry juice1 lemon Method: Set the oven to 165 degrees F Season lamb with salt, and wrap each side of lamb individually in tin foil. Set each side on top of each other on roasting pan in the oven. Cook for about 7 hours on one side, and then switch them over for another 7 hours. Cook time: 14 hours total. Meanwhile, make the glaze by combining sugar and water to make 2:1 simple syrup, cranberry juice, and squeeze of lemon (to taste) and bring to a boilMix syrup with thinly sliced sliced ginger. Fry ginger quickly in sauté pan, until crispy (around 10-15 seconds). When the lamb is 30 minutes away from completion, use a pastry brush to coat it lightly with glaze. Turn on the broiler for a few minutes to brown as desired. Season with salt to taste, sprinkle cranberries atop for garnish and crunch. Serve. Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.