Home Cooking

Lamb Ribs

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 15

Lamb Ribs

Wahooty | Apr 21, 2011 06:09 PM

In my world, celebrating spring = eating adorable animals with a side of asparagus. That being said...

I have some truly cute lamb ribs for a small-scale Easter dinner, and am hoping to do them in a fashion similar to a favorite family dish called "Vineyard Leg of Lamb." (Any fans of the Time Life Foods of the World series out there? I have a verbal agreement with my parents that I get these in the will.) Basically, we're talking a simple rub - I think it's just cumin, salt, and pepper with some brandy basting during marination - then roasting, then flaming with brandy. This is my FAVORITE way to eat leg of lamb, and I am hoping to translate it to ribs. So my question is this: can I do this without drying them out/making them tough/ruining them? It's not a full intact rack - they have already been portioned into individual ribs. Should I just rub, marinate, and grill? Some sort of slow-cooking? Roasting? I have had some spectacular lamb ribs at restaurants, and I want these to be better.

Want to stay up to date with this post?

Recommended From Chowhound