Cooking Suggestions For Lamb Riblets
 

I spotted some nice looking lamb riblets at a local market the other day, and they looked really good so I picked up a package.

I've never cooked these before, and I'm guessing since this is rib meat, I would need to take a different cooking approach than I would with lamb chops or a boneless leg meat, which I usually grill to a light medium.

Would a slow indirect at about 275-300 work, and what should I be looking for in terms of when to pull them?

Thanks in advance!

:pop2:

What part of the rib are we talking about?
I get lamb chops that are a decent-size rib and a little tiny bit of meat at the end and cook those hot and fast with Foil Hat and they come out really nice.

How about reverse sear on a thick lamb steak or chop?
 

I've just recently learned about reverse sear method on a thick beef steak. It makes sense. As soon as I get my new gasser I'll try it on a beef ribeye.

But what about a thick lamb chop, or cutting thick steaks from a boned leg of lamb, and then doing a nice reverse sear on those?
Maybe marinate the lamb in olive oil, fresh garlic, a little oregano, a little wine vinegar first.

What do you think?

JP

If it really is rib meat, then you're right, it will be a different cook. Divemaster here on the Brethren cooks lamb ribs that are fantastic and I'm pretty sure he cooks them just like he cooks pork ribs.

They look like this:

http://i980.photobucket.com/albums/a...psaabccee1.jpg


http://www.bbq-brethren.com/forum/da...PHomxqv0j/2Q==
http://www.bbq-brethren.com/forum/da...PHomxqv0j/2Q==

My favourite Asian style ribs
1kg of lamb breast riblets, cut into single ribs
2 tbsp brown sugar
2 tbsp soy sauce
2 tbsp fish sauce
2 tbsp peanut oil
2 tbsp tamarind paste
2 tsp sambal oelek
1 tsp ground coriander
2 small garlic cloves + 1 extra lime to serve
2 tsp finely grated fresh ginger
1 tsp sea salt flakes
2 spring onions
2 tbsp lime juice
1 tbsp rice wine vinegar
1 long red chilli
Olive oil for serving
Combine the garlic cloves, spring onions, 2 tbsp brown sugar, 2 tbsl soy sauce, 2 tbsp fish sauce, 2 tbsp peanut oil, 2 tbsp tamarind paste, 2 tbsp sambal oelek, 1 tsp ground coriander, 2 tsp fresh ginger, 1 tsp sea salt flakes and 2 tbsp lime juice and pound or blend.
Marinate ribs for a day at least.
Cook away from heat and baste halfway through.
150C max, takes about 2 hours but start checking after an hour.

I like this with a Thai dipping sauce but make a sauce that suits your plan Moose.

I did a full tutorial on the reverse sear HERE. I also reverse sear chops and boneless legs marinated in something similar as you describe, but usually use rosemary.

I'm guessing the rib meat requires an entirely different approach.

Thanks, Bucc - looks like a great marinade! What is your measurement of when they are done?

Hey Moose,
First, I want to apologize for having eaten many of your cousins, over the years.
Second, I tried your link and it didn't work. I would love to read your tutorial on reverse searing lamb. Is there another way I can access it?
thanks,
JP

Youre welcome Moose, enjoy!

I prod and when the meat is slippery and slides when pushed I get them off.
They darken a lot because of the sugars.

Oh, and pickled cabbage salad is so good with these!

The tutorial is a general guide to reverse searing, and the link should work now. :thumb:

Here's a good one I did on my blog for lamb chops, also reverse seared:

http://mooseonfire.com/home/2013/7/2...ked-lamb-chops

Yeah, that link is messed up.

Try this...

http://www.bbq-brethren.com/forum/sh...d.php?t=136959

Simulpost! ^^^^ :-D