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 Downloads: 0 Uploads: 0	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: Chicago 'Burbs Downloads: 0 Uploads: 0	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..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

12-27-2010, 10:40 AM	#3
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	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"

12-27-2010, 10:47 AM	#4
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD Downloads: 0 Uploads: 0	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. __________________ [FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]

12-27-2010, 10:50 AM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Sure looks good! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-27-2010, 11:53 AM	#6
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Downloads: 0 Uploads: 0	oopa! __________________ --Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics, Backwoods Party Backwoods Chubby Brinkmann Cimmarron Offset 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 Downloads: 0 Uploads: 0	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. __________________ Tim -

12-27-2010, 01:23 PM	#9
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	First class right there!! __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

12-27-2010, 02:43 PM	#11
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Looks tasty, Jeff! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

12-27-2010, 04:57 PM	#14
Shiz-Nit is One Chatty Farker Join Date: 03-06-10 Location: kentucky Downloads: 0 Uploads: 0	Huh, that give me an idea thanks... Your meal looks to be spot on wonderful Thanks __________________ Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ

12-27-2010, 08:18 PM	#15
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	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 Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

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