Lamb ribs

Comments

• nodock Posts: 26

  June 2010

  someone gave us a bunch of lamb ribs...not lamb chops...what should I do with them?...need some help....thanks

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• FearlessGrill Posts: 695

  June 2010

  You could bring them over here...
  
  I was able to find these once. I cooked them just like other ribs - indirect at about 250 dome till done. If I remember, I used a rub that I normally use on lamb legs or chops (salt, pepper, oregano, thyme, garlic powder), cooked them dry, and finished with lemon juice and some chopped fresh herbs. You could try a sauce, but I'm not 100% sure what would match.
  
  Good luck. Let us know how they turn out.
  
  -John

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• rzrrob Posts: 162

  June 2010

  I would cook them around 500 for just a few min on each side for a med re. Also I sometimes put a simplal rub on them salt pepper garlic etc
  
  I do them all the time I think they are beter then any top steak

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• rzrrob Posts: 162

  June 2010

  Also separate them before the cook if not already like that

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• Capt Frank Posts: 2,578

  June 2010

  I was going to suggest the exact same thing as rzrrob :laugh:
  
  Capt Frank
  Homosassa, FL

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• fishlessman Posts: 22,718

  June 2010

  if they were mine i would cut of a rib and cook it til medium rare leaning toward rare and see how that goes. if i didnt like it that way i would lean towards braising them, tomatoes, carrots, celery, wine, etc, whatever i had on hand. i dont like overcooked lamb unless its ground or braised
  some leprechaun bones are just like lamb :laugh:
  
  http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=846815&catid=1

  fukahwee maine
  

  
  

  http://www.yourdailymedia.com/post/butt-flip-cup-twerk-gif-part-ii/
  

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• Rascal Posts: 3,754

  June 2010

  I like them in racks, rubbed generously with coarse-grain mustard, standing up, bones inter-locked, (honor-guard style) in a pan with some dry wine/vermouth and perhaps sliced mushrooms. My timing is 45 minutes in a 375F oven. You will not be sorry! I'll post a pix when I do them again~~

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• PepperPilot Posts: 29

  June 2010

  I really like to make them as Lamb Lollipops. I just did a cooking demo class at the Eggs By the Bay Eggfest 2010 and most guests really liked them this way. The important part of our recipe is to use the whole grain DIJON mustard as this imparts a wonderful taste on lamb.
  
  Here is a like to our recipe.
  
  http://www.pepperpilot.com/-lamb-lamb-lollipops-p-39.html
  
  Pepper Pilot Inc.
  BBQ & Spice Co.

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