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Discussion in 'Food & Cooking' started by barrheadcat, Jan 20, 2013.
I just purchased some local Lamb Ribs. Any ideas?
Do you mean a rack of lamb with tenderloin attached? Or a slab of ribs like a baby back, or a St. Louis?
Hi Mike, They are just ribs. My lamb supplier had a bunch all trimmed and vac packed. Good price so I took them for something different.
Are they attached by meat in between? If so I'd treat them like pork and braise them then either finish on the grill, or in a hot oven. If they are individual trimmed bones then a stock is def in order. I'm imagining a baked onion soup made from roasted lamb bone stock - oh yeah!
They look just like baby back ribs. I'm looking for something unique as that's what our customers have come to expect. By the way I already do a Canadian Onion Soup with Turkey stock, Rye, Maple Syrup and Smoked cheddar. Yum!!
Grill them with some kind of Moroccan rub: cumin, smoked paprika, powdered ginger and fresh garlic, serve with raw onions slices sprinkled with sumac, pickled turnip, eggplant caviar and couscous with raisins and toasted almond slices.
My restaurant does rack of lamb with a mustard seed crumb. Grill the lamb to get some colour, then oven (210 degrees Celcius) for 4 minutes. Then apply the crumb, back in the oven for 4 minutes, come out pink, and tastes amazing.
The crumb is brioche, herbs, and mustard seeds.
We charge $46 for the dish, which is served with confit potatoes.