Recipes

Elise Wiggins Loves Lamb, and Proves It With This Winning Recipe




February has been dubbed "Lamb Lover's Month," and Panzano chef Elise Wiggins — a definite lamb lover — was just named one of five national winners in the Chefs Feed contest hosted by the Denver-based American Lamb Board. Her prize? A whole lamb from the family-run Triple M Bar Ranch in Manzanola, the subject of a May 2013 Westword cover story on how the Miller family is pushing American lamb — and using Great Pyrenees dogs to herd the flock on their ranch. Wiggins's winning lamb rib recipe was on the menu at Panzano last year; she's thinking of bringing it back this spring.

But in the meantime, you can make it at home:

Maple and Fig American Lamb Ribs with Goat Cheese and Walnut Dust 
By Elise Wiggins

Makes 5 servings
¼ cup vegetable oil
2 garlic cloves, minced
4 tablespoons finely chopped rosemary
2 tablespoons Fennel pollen
1 teaspoon black pepper
1 teaspoon cayenne, divided
2-½ teaspoons salt, divided
2 racks of American lamb spareribs
½ cup gig preserves
¼ cup champagne vinegar
¼ cup of maple syrup
10 oz young goat cheese
4 oz finely chopped roasted walnuts
5 tablespoons roughly chopped Italian parsley


1. Stir together oil, garlic, rosemary, fennel pollen, pepper, ½ teaspoon cayenne and 2 teaspoons salt in a small bowl.

2. Remove membrane from the American Lamb ribs. Pat ribs dry and rub all over with spice mixture. Transfer ribs to a large sealable plastic bag and seal bag, pressing out excess air. Marinate ribs in refrigerator for at least 8 hours.

3. Bring ribs to room temperature, about 1 hour.

4. Put oven rack in middle position and preheat oven to 350 °F. 


Hungry for more? Find more recipes from the American Lamb Board here.
KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.