Lamb ribs

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

Also separate them before the cook if not already like that

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

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.