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Unread 03-07-2014, 02:08 PM   #1
Moose
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Question 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!
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Unread 03-07-2014, 05:00 PM   #2
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Unread 03-07-2014, 05:36 PM   #3
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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.
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Unread 03-07-2014, 05:37 PM   #4
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Default 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
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Unread 03-07-2014, 05:39 PM   #5
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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.
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Unread 03-07-2014, 05:59 PM   #6
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They look like this:





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Unread 03-07-2014, 06:00 PM   #7
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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.
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Unread 03-07-2014, 06:05 PM   #8
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Quote:
Originally Posted by jpalaska View Post
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
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.
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Last edited by Moose; 03-07-2014 at 06:28 PM..
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Unread 03-07-2014, 06:18 PM   #9
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Quote:
Originally Posted by buccaneer View Post
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.
Thanks, Bucc - looks like a great marinade! What is your measurement of when they are done?
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Unread 03-07-2014, 06:23 PM   #10
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Quote:
Originally Posted by Moose View Post
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.

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
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Unread 03-07-2014, 06:30 PM   #11
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Quote:
Originally Posted by Moose View Post
Thanks, Bucc - looks like a great marinade! What is your measurement of when they are done?
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.
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Unread 03-07-2014, 06:31 PM   #12
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Oh, and pickled cabbage salad is so good with these!
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Unread 03-07-2014, 06:31 PM   #13
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Quote:
Originally Posted by jpalaska View Post
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
The tutorial is a general guide to reverse searing, and the link should work now.

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
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Unread 03-07-2014, 06:33 PM   #14
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Quote:
Originally Posted by jpalaska View Post
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
Yeah, that link is messed up.

Try this...

http://www.bbq-brethren.com/forum/sh...d.php?t=136959
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Unread 03-07-2014, 06:34 PM   #15
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Quote:
Originally Posted by Moose View Post
The tutorial is a general guide to reverse searing, and the link should work now.

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
Quote:
Originally Posted by Ron_L View Post
Yeah, that link is messed up.

Try this...

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