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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-27-2010, 10:17 AM   #1
Divemaster
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Default 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.
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Unread 12-27-2010, 10:22 AM   #2
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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!
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Unread 12-27-2010, 10:40 AM   #3
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That looks absolutely delicious. I want a little lamb too!
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Unread 12-27-2010, 10:47 AM   #4
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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.
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Unread 12-27-2010, 10:50 AM   #5
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Sure looks good!
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Unread 12-27-2010, 11:53 AM   #6
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oopa!
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Unread 12-27-2010, 12:35 PM   #7
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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.
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Unread 12-27-2010, 01:06 PM   #8
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Quote:
Originally Posted by billm View Post
oopa!
I figured you would be one to understand the need for cheese with that meal...
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Unread 12-27-2010, 01:23 PM   #9
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First class right there!!
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Unread 12-27-2010, 02:02 PM   #10
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Quote:
Originally Posted by Divemaster View Post
I figured you would be one to understand the need for cheese with that meal...
a little kaserri flambe makes the day go round
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Unread 12-27-2010, 02:43 PM   #11
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Looks tasty, Jeff!
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Unread 12-27-2010, 02:57 PM   #12
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Quote:
Originally Posted by big brother smoke View Post
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!
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Unread 12-27-2010, 03:48 PM   #13
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Quote:
Originally Posted by billm View Post
a little kaserri flambe makes the day go round
Got that right! I still have half a pound in the fridge!
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Unread 12-27-2010, 04:57 PM   #14
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Huh, that give me an idea thanks... Your meal looks to be spot on wonderful


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Unread 12-27-2010, 08:18 PM   #15
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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.
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