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I have got a bunch that I am cutting down this spring for the burn pile...thorns are right...bob

Lamb ribs, are our favourite !!

Unbelievable flavour.

We throw lamb chops on the grill while we are smoking whatever. They take 1.5 minute a side and never make it to a plate.

How do you season them Paul?

I have a bunch of ribs.

I like ribs on the grill but I prefer to parbroil them first to tenderize them a bit before putting them on the grill and giving them a good sear. However, when I don't feel like making a day of it I put them in the Insta pot and they come out great every time. Not quite the sear I get on the grill, but browned a bit and tender as they can be. I make up some rub from recipes I found online and rub them down and let them set for a few hours before cooking. Kansas city rub it my favorite so far, but I've had several rubs that were great- and they are cheap to make compared to store bought. I usually make up enough to last for most of grilling season at one shot.

Can't remember, exactly Jim.

Cooking for me is an instinct thing, with what is on hand.

Seem to remember those being dot indian themed (garam marsala, cummin, curry powder kinda thing).

Betting the above mentioned Mediterranean / Moroccan seasionings would be an excellent play, as well as anything Greek.

Those guys know lamb, too !

No kidding.

I go to the internet for inspiration on cooking lamb and it's all the same.



Have to start looking for Mediterranean, middle east and Asian.

Lately, I seem to keep it simple and only use salt before cooking. Maybe a ittle more salt and some pepper after it comes off while resting.

Been using sauces more and more though. Chimichurri, tzatziki, roasted red pepper creama…..

It’s all good.

Haha, what would be wrong with salt & pepper, maybe some lemon zest, so you can taste the lamb ?

Touch of honey, if you want sticky !

Because Americans don't like the taste of meat?

Here is the rub recipe for the rosticciana ribs. May be good on lamb? Can’t suck.

KOSHER SALT AND GROUND BLACK PEPPER

2 TABLESPOONS PACKED LIGHT BROWN SUGAR

1 TABLESPOON FENNEL SEEDS, GROUND

1 TEASPOON RED PEPPER FLAKES

1TEASPOON GRANULATED GARLIC

4TEASPOONS MINCED FRESH ROSEMARY

2 2½- TO 3-POUND RACKS ST. LOUIS–STYLE PORK SPARERIBS



Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the sugar, ground fennel, pepper flakes, granulated garlic and 4 teaspoons of rosemary. Rub the mixture between your fingertips until well combined and the rosemary is fragrant. Sprinkle the mixture evenly over both sides of the racks of ribs, then rub it in.
Place the ribs meaty side up on the prepared baking sheet. Transfer to the oven, then pour 3 cups water into the baking sheet. Bake until a skewer inserted into the meat between the bones meets no resistance, 2½ to 3 hours. Transfer the rib racks to a cutting board and let rest for 20 minutes. Cut the ribs between the bones and transfer to a platter.

Yes !!

Dumb fuggers !

That sounds good, 'Mooner !

Me too, first had em in KC. They are almost impossible to find around here.

I came across a recipe that really works well with lamb chops, I bet it would be killer on ribs too.

You salt the chops or ribs first, let the salt marinate for an hour or two, and then slather them with a paste made from fresh rosemary and garlic, ground bay leaves, black pepper, and mustard seeds (whole, not ground).


Sounds strange but it's awesome.