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Smoked Lamb Ribs with Tomato Marmalade and Pickled Red Onions

Smoked Lamb Ribs with Tomato Marmalade and Pickled Red Onions
    Recipe by Chef Stephen Barber of The American Lamb Board

    Categorized: Entrées


    • 2 Idaho Lamb sparerib racks (Denver Ribs)
    • 1 cup vindaloo spice
    • Salt as needed


     Tomato Marmalade:
    • 2 cups Idaho tomatoes, chopped, reserve juice
    • 1 cup sugar
    • 1 orange, quartered, seeded, sliced
    • 1 lemon, quartered, seeded, sliced
    • Salt as needed
    • Red wine vinegar as needed


    Pickled Red Onions:
    • 1 cup red wine vinegar
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 tablespoon pickling spice
    • 1 red Idaho onion, julienned 



    • Remove membrane and excess skirt steak from lamb. Season with vindaloo and salt. Place in smoker at 225°F for 2 to 3 hours.

    • For the Tomato Marmalade: In a pot over moderate heat on a heated grill, add tomatoes, sugar, oranges, lemon, salt, vinegar and reserved juices from tomatoes. Stir frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently, as marmalade thickens (to prevent scorching), adjusting heat as needed, until marmalade tests done, 50 minutes to 1-1/4 hours. Begin testing for doneness after 50 minutes. Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run. (If necessary, remove pot of marmalade from heat while testing.)

    • For the Pickled Red Onions: In a pan over medium heat, bring vinegar, sugar, salt and pickling spice to a simmer. Remove from heat; pour over onions in a nonreactive bowl. Allow to cool; reserve.

    • Remove lamb from smoker; place on grill over medium heat. Brush lamb with Tomato Marmalade. Leave lamb on grill until charred. Take lamb off grill; brush with additional Tomato Marmalade. Cut in between each bone.

    • Stack ribs on plate, garnish with Pickled Red Onions. Enjoy!