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Ribs or Target of Lamb
Ribs or Target of Lamb is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a rack of lamb ribs with the chine bone removed that's roasted and finished by dusting with flour and basting with butter. The full recipe is presented here and I hope you enjoy this classic British version of: Ribs or Target of Lamb.
prep time
20 minutes
cook time
150 minutes
Total Time:
170 minutes
Serves:
6
Rating: 
Tags : Lamb RecipesBritish Recipes
This is a classic recipe for a Victorian version of Ribs or Target of Lamb that's derived from the chef, Charles Elmé Francatelli's 1861 volume,
The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 431.—RIBS OR TARGET OF LAMB.
Ribs, or as it is sometimes called, target of lamb, consists of the breast and neck joints left adhering together in their natural position. The chine-bone should be sawed off, and the flat bones removed from the meaty part of the neck ; the ribs are to be partially sawed through, so that when the lamb is cooked, it becomes an easy matter to separate the breast from the neck or superior rib-bones. Cover the ribs of lamb with buttered paper; run two iron skewers through it crosswise, and having secured it in an even position on the spit, roast it before a brisk fire for about an hour, according to the instructions contained in the foregoing number.
Note.—When roast lamb is intended to be eaten cold, the addition of chopped parsley, and a little pepper and salt sprinkled over it after it is removed from the fire, gives it a more inviting aspect.
Modern Redaction
Ingredients:
1 rack of lamb ribs, with the
chine bone removed
flour and salt for dusting
melted butter, for basting
gravy, to accompany
mint sauce to accompany
Method:
Trim the ribs by removing the flat bones from the meaty part of the neck then saw partially through the backbone so that the ribs will be easily separated after cooking.
Sit the meat on a roasting dish with, skin side uppermost and transfer to an oven pre-heated to 220°C and roast for 30 minutes. Reduce the oven to 160°C and roast for a further 30 minutes per kg (for medium). About 20 minutes before the mutton is due to be ready, remove from the oven and dust all over with plain flour and salt. Return to the oven and finish cooking, basting with melted butter.
Allow to rest for 20 minutes then set the meat on a serving dish. Pour gravy underneath and serve accompanied with more gravy and mint sauce.
Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here.
