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Lamb ribs. HELP!

Today at the farmer's market I bought lamb spareribs. I've never cooked them before and was thinking of a braise but am not sure what to do. Any Chowhounds have a clue? When I searched this site, and when I Googled, I found tons of restaurant reviews referring to lamb ribs, even braised lamb ribs: but no recipes.

Anybody out there have a tried-and-true recipe? Or tips or advice? I'll be making them tomorrow.

Thanks!

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  1. I’ve never cooked them before but I can’t imagine they’d be much different than baby back ribs. I’d just rub them with garlic, rosemary, salt and pepper; put them in a foil covered baking pan and cook them for 2 to 3 hours at 225 degrees. If they don’t have as much fat on them as pork ribs, you might want to rub them first with a little olive oil. I’d then brown them under the broiler or weather permitting, sear them quickly on very hot grill.

    Let us know how they turned out.

    1. The lamb riblets that I've cooked have been quite fatty so I learned to do it in two steps. Braise first, pour off fat, then brown.
      If the ribs are all in a single piece, you can cook them that way or separate into individual riblets. Cut away visible fat. You can do an initial browning or not. Pour a small amount of liquid (wine, water, etc) into a roasting pan w/ cover and cook ribs in a low oven for a couple of hours. Pour off fat. Paint ribs w/ Dijon mustard mixed w/ soy, lemon & smidge of olive oil (to emulsify). Roll in breadcrumbs and broil until crusty.

      Another thought would be to do the initial browning (pour off accumulated fat) and braise with white beans, stirring in parsley & lemon zest at the end.

      I've just now read TomDel's rec for rosemary & garlic - those would be great flavor additions.

      1. We bake them in a fairly low oven after giving them a spice rub. They cook faster than pork ribs but only by a 1/3. They throw off more fat than you would expect so I prefer dry heat to braising.

        1. Lamb ribs can be disgusting because they are so full of fat. On the other hand, if the fat is cooked down enough or evenly possibly removed somewhat, the ribs can be a delight. Lamb tastes great *boiled*. I like making a Scotch Broth with lamb ribs. I try removing as much fat as possible both before and after cooking so as to remove any taste of lamb fat.

          If you can get your lamb ribs to look like the image below ... go ahead and grill them.

           
          1. If you're interested in trying something interesting, and have a source of smoke, you might try Kentucky lamb barbecue.

            For woodchips, I suggest applewood. The rub is a standard wet barbecue rub, heavy on the allspice and garlic, with Worcestershire as the liquid to hold it on. I deviate from the "traditional" recipe by adding a few tablespoons of a mild-to-moderate heat chili powder and a few raisins.

            -- ACS