MS2SB
07-26-2014, 12:01 PM
While perusing the meat cooler at the grocery store Thursday evening, I cam across something I had never seen before. Lamb ribs! I picked up a slab to see what they were all about.
http://i1243.photobucket.com/albums/gg556/dgoldman17/temporary_zpsb8b48f90.jpg (http://s1243.photobucket.com/user/dgoldman17/media/temporary_zpsb8b48f90.jpg.html)
I had almost no idea what to do with these so I reached out to the Brethren and decided to treat them similarly to pork spareribs. I pulled them out of the packaging and found that they had already been well trimmed.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_014_zps5dc829ae.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_014_zps5dc829ae.jpg.html)
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_015_zps45ad6152.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_015_zps45ad6152.jpg.html)
I created a paste of dijon mustard, rosemary, garlic, S&P and olive oil. I lightly scored the top of the ribs and then slathered on the paste.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_016_zpsb6e26269.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_016_zpsb6e26269.jpg.html)
Then I went outside and took further advantage of the monster rosemary bush next to my front door. I snipped a few medium sized branches off and tied them into a bundle using butchers twine.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_022_zps19666f47.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_022_zps19666f47.jpg.html)
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_023_zpsa8bfb5fa.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_023_zpsa8bfb5fa.jpg.html)
Got the OTS up an running then tossed on the rosemary bundle and waited for the smoke the thin out. Then I dropped the slab on.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/313c4c1a-9c5b-4b40-943f-17c5a3790d43_zps67438b99.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/313c4c1a-9c5b-4b40-943f-17c5a3790d43_zps67438b99.jpg.html)
As the ribs settled in I tossed the ball for the pup.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_021_zpsb40245eb.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_021_zpsb40245eb.jpg.html)
I checked in at about 30 minutes and everything was going just fine. Getting some nice color and a little pull back on the bones.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_028_zps886f20dd.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_028_zps886f20dd.jpg.html)
At about an hour or so they started to pass the bend test.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_029_zps9c7382e8.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_029_zps9c7382e8.jpg.html)
At this point I took off the lid and let the fire perk up some to give a nice finishing sear. And get a little char on the outside.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_031_zps6eb78b83.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_031_zps6eb78b83.jpg.html)
I let them rest up and then sliced.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_034_zps05b2b4c7.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_034_zps05b2b4c7.jpg.html)
And plated up with a little cucumber and tomato salad.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_036_zps9eaec996.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_036_zps9eaec996.jpg.html)
These were farkin' fantastic. Great subtle lamb flavor, tender and incredibly moist. When I do these again I will let them cook for a while longer as they still had some pockets of fat that hadn't rendered down quite enough.
If these make their way into a market by you, I would highly recommend giving them a try.
http://i1243.photobucket.com/albums/gg556/dgoldman17/temporary_zpsb8b48f90.jpg (http://s1243.photobucket.com/user/dgoldman17/media/temporary_zpsb8b48f90.jpg.html)
I had almost no idea what to do with these so I reached out to the Brethren and decided to treat them similarly to pork spareribs. I pulled them out of the packaging and found that they had already been well trimmed.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_014_zps5dc829ae.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_014_zps5dc829ae.jpg.html)
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_015_zps45ad6152.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_015_zps45ad6152.jpg.html)
I created a paste of dijon mustard, rosemary, garlic, S&P and olive oil. I lightly scored the top of the ribs and then slathered on the paste.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_016_zpsb6e26269.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_016_zpsb6e26269.jpg.html)
Then I went outside and took further advantage of the monster rosemary bush next to my front door. I snipped a few medium sized branches off and tied them into a bundle using butchers twine.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_022_zps19666f47.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_022_zps19666f47.jpg.html)
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_023_zpsa8bfb5fa.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_023_zpsa8bfb5fa.jpg.html)
Got the OTS up an running then tossed on the rosemary bundle and waited for the smoke the thin out. Then I dropped the slab on.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/313c4c1a-9c5b-4b40-943f-17c5a3790d43_zps67438b99.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/313c4c1a-9c5b-4b40-943f-17c5a3790d43_zps67438b99.jpg.html)
As the ribs settled in I tossed the ball for the pup.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_021_zpsb40245eb.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_021_zpsb40245eb.jpg.html)
I checked in at about 30 minutes and everything was going just fine. Getting some nice color and a little pull back on the bones.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_028_zps886f20dd.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_028_zps886f20dd.jpg.html)
At about an hour or so they started to pass the bend test.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_029_zps9c7382e8.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_029_zps9c7382e8.jpg.html)
At this point I took off the lid and let the fire perk up some to give a nice finishing sear. And get a little char on the outside.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_031_zps6eb78b83.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_031_zps6eb78b83.jpg.html)
I let them rest up and then sliced.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_034_zps05b2b4c7.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_034_zps05b2b4c7.jpg.html)
And plated up with a little cucumber and tomato salad.
http://i1243.photobucket.com/albums/gg556/dgoldman17/Lamb%20Ribs/WP_20140725_036_zps9eaec996.jpg (http://s1243.photobucket.com/user/dgoldman17/media/Lamb%20Ribs/WP_20140725_036_zps9eaec996.jpg.html)
These were farkin' fantastic. Great subtle lamb flavor, tender and incredibly moist. When I do these again I will let them cook for a while longer as they still had some pockets of fat that hadn't rendered down quite enough.
If these make their way into a market by you, I would highly recommend giving them a try.