Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Lamb ribs

nodocknodock Posts: 26
edited 8:36PM in EggHead Forum
someone gave us a bunch of lamb ribs....not lamb chops...how should I cook them? need some help....thanks... B)

Comments

  • nodocknodock Posts: 26
    someone gave us a bunch of lamb ribs...not lamb chops...what should I do with them?...need some help....thanks
  • 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
  • rzrrobrzrrob Posts: 162
    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
  • rzrrobrzrrob Posts: 162
    Also separate them before the cook if not already like that
  • Capt FrankCapt Frank Posts: 2,578
    I was going to suggest the exact same thing as rzrrob :laugh:

    Capt Frank
    Homosassa, FL
  • fishlessmanfishlessman Posts: 22,718
    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
  • RascalRascal Posts: 3,754
    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~~
  • 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.
Sign In or Register to comment.
Click here for Forum Use Guidelines.