Lamb Ribs

Discussion in 'Food & Cooking' started by barrheadcat, Jan 20, 2013.

  1. barrheadcat

    barrheadcat

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    Owner/Operator
    I just purchased some local Lamb Ribs. Any ideas? 
     
  2. mike9

    mike9

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    Do you mean a rack of lamb with tenderloin attached?  Or a slab of ribs like a baby back, or a St. Louis?
     
  3. barrheadcat

    barrheadcat

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    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.
     
  4. mike9

    mike9

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    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!  
     
    Last edited: Jan 21, 2013
  5. barrheadcat

    barrheadcat

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    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!!
     
  6. french fries

    french fries

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    At home cook
    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. 
     
    Last edited: Jan 22, 2013
  7. nathan kreider

    nathan kreider

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    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.