Mary had a little lamb, but now it’s MINE – or - A Little Lamb Experiment…

Divemaster · 12-27-2010, 10:17 AM

I did a bit of an experiment a couple of weeks ago but couldn’t find the cable required to download the pron… So now that I have one, here it is!

History:
It’s been more years than I would like to admit, but way back when we used to purchase lamb ribs for about $.05 a pound. No one else liked them and it was a cheap meal for my family. OK, race forward about 40 years and now I have the competition team and two of my primary members are first generation Greek and we (Ramona and I) are going over to one of their homes for New Years.

Now I’m always looking to expand my catalog of recipes, so I went to our local Treasure Island about two months ago and found that yes they do have lamb ribs (no longer at $.05/pound, now more like $3.65/pound) but there was a problem. They only get in one lamb a week. Now I’d been to Angelo’s parties and knew that I would need about eight to ten of these wonderful near appetizer sized slabs so I was going to have to wait to get them into my hands.

The Cook:
While I was waiting, I finally came up with a marinade. I wanted to keep them Mediterranean but also I wanted to add my own American twist. The marinade consisted of ‘Good Seasons Zesty Italian Dressing’ (made with Balsamic Vinegar and Extra Virgin Olive Oil), fresh Lemon Juice, fresh Rosemary, fresh Oregano, fresh Garlic, Salt, and Pepper.

Once the ribs finally came in, I gave the first slab a shot. I removed the skin from the back of the ribs and slathered it down with the marinade. I then covered it and let it rest in the fridge for only 4 hours because I was concerned that I wouldn’t be able to taste the lamb.

I figured that what better way to spend the time than with a bit of Saganaki (Greek cheese fried in Extra Virgin Olive Oil then flamed with Brandy and then fresh squeezed Lemon Juice)… Trust me guys, once you’ve had it you’ll think different about cheese sandwiches!

I then smoked the ribs using grape vines for about four and a half hours with the last half hour basting them with a BBQ sauce that I make that uses lemon juice in place of about half of the vinegar.

Lessons Learned:
There were just a couple of things I am doing differently for the party.

The first one is the trimming of the Lamb Ribs. I really didn’t do a lot of trimming and left the tips on. This was a mistake in that you couldn’t pick them up like a rib without the tip almost falling off. This also left more fat on the meat than I would have liked.

The second item is that I shouldn’t have worried about losing the flavor of the lamb. By the time it was all said and done, you couldn’t taste the marinade as much as I wanted, so I’m going to be marinating them for much longer.

The third item is that I should have cooked them a bit longer. I’m thinking about five to five and a half hours. They were tender, but I could tell that the extra 30-60 minutes would have been just right.

Ron_L · 12-27-2010, 10:22 AM

Nice! When you described the lamb ribs on the phone I was hoping that you would post some pics! Those look great! The saganaki looks great, too!

Gore · 12-27-2010, 10:40 AM

That looks absolutely delicious. I want a little lamb too!

btcg · 12-27-2010, 10:47 AM

Excellent job!

Mary had a little lamb,
A little toast,
A little jam,
She ate it all in one big bite,
Cause Mary had an appetite.

I hope that helped.

bigabyte · 12-27-2010, 10:50 AM

Sure looks good!

billm · 12-27-2010, 11:53 AM

oopa!

Groundhog66 · 12-27-2010, 12:35 PM

I have never been a big fan of lamb, but then again I don't think I have ever had it prepared properly. That looks great, I hope all goes well for the party. And yes, I would hit a plate full of that fried cheese too.

Divemaster · 12-27-2010, 01:06 PM

Quote:

Originally Posted by billm

oopa!

I figured you would be one to understand the need for cheese with that meal...

bluetang · 12-27-2010, 01:23 PM

First class right there!!

billm · 12-27-2010, 02:02 PM

Quote:

Originally Posted by Divemaster

I figured you would be one to understand the need for cheese with that meal...

a little kaserri flambe makes the day go round

big brother smoke · 12-27-2010, 02:43 PM

Looks tasty, Jeff!

Divemaster · 12-27-2010, 02:57 PM

Quote:

Originally Posted by big brother smoke

Looks tasty, Jeff!

Thanks Steph!

And thank you for keeping the card clean... My daughter opened it up and asked why you felt the need! I wasn't sure on what to say..

Also thanks for the extra gift! I'm going to have to try that one on some ribs I think!

Divemaster · 12-27-2010, 03:48 PM

Quote:

Originally Posted by billm

a little kaserri flambe makes the day go round

Got that right! I still have half a pound in the fridge!

Shiz-Nit · 12-27-2010, 04:57 PM

Huh, that give me an idea thanks... Your meal looks to be spot on wonderful

Thanks

Wrench_H · 12-27-2010, 08:18 PM

Ribs look great, I love some lamb. You're going to have a blast in Greece too. I went there about 20 years ago, and can't wait to go back now that I'm old enough to enjoy it. If you can, get to the islands, and just take boats everywhere you go.

12-27-2010, 10:17 AM	#1
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Mary had a little lamb, but now it’s MINE – or - A Little Lamb Experiment… I did a bit of an experiment a couple of weeks ago but couldn’t find the cable required to download the pron… So now that I have one, here it is! History: It’s been more years than I would like to admit, but way back when we used to purchase lamb ribs for about $.05 a pound. No one else liked them and it was a cheap meal for my family. OK, race forward about 40 years and now I have the competition team and two of my primary members are first generation Greek and we (Ramona and I) are going over to one of their homes for New Years. Now I’m always looking to expand my catalog of recipes, so I went to our local Treasure Island about two months ago and found that yes they do have lamb ribs (no longer at $.05/pound, now more like $3.65/pound) but there was a problem. They only get in one lamb a week. Now I’d been to Angelo’s parties and knew that I would need about eight to ten of these wonderful near appetizer sized slabs so I was going to have to wait to get them into my hands. The Cook: While I was waiting, I finally came up with a marinade. I wanted to keep them Mediterranean but also I wanted to add my own American twist. The marinade consisted of ‘Good Seasons Zesty Italian Dressing’ (made with Balsamic Vinegar and Extra Virgin Olive Oil), fresh Lemon Juice, fresh Rosemary, fresh Oregano, fresh Garlic, Salt, and Pepper. Once the ribs finally came in, I gave the first slab a shot. I removed the skin from the back of the ribs and slathered it down with the marinade. I then covered it and let it rest in the fridge for only 4 hours because I was concerned that I wouldn’t be able to taste the lamb. I figured that what better way to spend the time than with a bit of Saganaki (Greek cheese fried in Extra Virgin Olive Oil then flamed with Brandy and then fresh squeezed Lemon Juice)… Trust me guys, once you’ve had it you’ll think different about cheese sandwiches! I then smoked the ribs using grape vines for about four and a half hours with the last half hour basting them with a BBQ sauce that I make that uses lemon juice in place of about half of the vinegar. Lessons Learned: There were just a couple of things I am doing differently for the party. The first one is the trimming of the Lamb Ribs. I really didn’t do a lot of trimming and left the tips on. This was a mistake in that you couldn’t pick them up like a rib without the tip almost falling off. This also left more fat on the meat than I would have liked. The second item is that I shouldn’t have worried about losing the flavor of the lamb. By the time it was all said and done, you couldn’t taste the marinade as much as I wanted, so I’m going to be marinating them for much longer. The third item is that I should have cooked them a bit longer. I’m thinking about five to five and a half hours. They were tender, but I could tell that the extra 30-60 minutes would have been just right. __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

12-27-2010, 10:22 AM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Nice! When you described the lamb ribs on the phone I was hoping that you would post some pics! Those look great! The saganaki looks great, too! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

12-27-2010, 10:40 AM	#3
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	That looks absolutely delicious. I want a little lamb too! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

12-27-2010, 10:47 AM	#4
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD	Excellent job! Mary had a little lamb, A little toast, A little jam, She ate it all in one big bite, Cause Mary had an appetite. I hope that helped. __________________ Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School

12-27-2010, 10:50 AM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Sure looks good! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-27-2010, 11:53 AM	#6
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Name/Nickname : Head	oopa! __________________ Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

12-27-2010, 12:35 PM	#7
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	I have never been a big fan of lamb, but then again I don't think I have ever had it prepared properly. That looks great, I hope all goes well for the party. And yes, I would hit a plate full of that fried cheese too. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

12-27-2010, 01:23 PM	#9
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	First class right there!! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

12-27-2010, 02:43 PM	#11
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Looks tasty, Jeff! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

12-27-2010, 04:57 PM	#14
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	Huh, that give me an idea thanks... Your meal looks to be spot on wonderful Thanks __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

12-27-2010, 08:18 PM	#15
Wrench_H is One Chatty Farker Join Date: 10-22-09 Location: Wilmington, NC	Ribs look great, I love some lamb. You're going to have a blast in Greece too. I went there about 20 years ago, and can't wait to go back now that I'm old enough to enjoy it. If you can, get to the islands, and just take boats everywhere you go. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal

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