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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Lamb ribs
Options
nodock
Posts: 26
someone gave us a bunch of lamb ribs....not lamb chops...how should I cook them? need some help....thanks...
Comments
-
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 -
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 -
Also separate them before the cook if not already like that
-
I was going to suggest the exact same thing as rzrrob :laugh:
Capt Frank
Homosassa, FL -
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=1fukahwee maineyou can lead a fish to water but you can not make him drink it -
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.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum