Vadouvan-Spiced Lamb Ribs
"These slow-roasted lamb ribs from Boston chef Tony Maws are rubbed with a vadouvan, a fragrant French curry-esque spice blend, and loaded with the rich, gamey flavor of lamb. Because lamb ribs can be fatty, it's best to get them from small farms where the lambs are younger and more active, and therefore leaner...."
INGREDIENTS
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1 1/2 tablespoons vadouvan (see Note)
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1 tablespoon kosher salt
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1 tablespoon sugar
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One 3 1/2-pound rack of lamb ribs
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