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Central Scrutinizer · Posted: Mon Mar 19, 2018 8:53 am Post subject: Lamb Ribs - The Results

1,000 Thanks to all the Culinary Pros here on CF.com, in pointing out, "Boy, you got a fatty cut of meat, right there"! True to form, it was a fatty cut of meat Confused

So, when handed lemons, you make lemonade. Gave it an VERY aggressive trim, salt/pepper/and a dusting of homemade jalapeno power, and I opted for Plan B. An hour of smoke on some hickory, and then 35 minutes in the pressure cooker.

After the smoke, I seared it in the pressure cooker, and let it works it's magic (not many cuts of meat can withstand 'The Judge'!!!). Most of the fat that couldn't be cut out got rendered under pressure.

A rest, and then it got a drizzle of BBQ sauce and some parsley. Presented with my beverage of choice for Lamb! O.K., I'm not that picky, Hamms is pretty much my go-to for anything, and it a good choice for St. Patty's Day.

The hind ribs (on the left) were quite tasty, and the fat layers were not really an issue. The upper side (spare ribs) had layers of fat between layers of meat, so I imagine if one just dug into those, it would be off-putting. So, I cleaned them up, and made Mongo Lamb Sliders!!

Overall, I'd give it a 7. It's got a solid beat, and you can dance to it!

Probably more work to make a BBQ sandwich than it's worth, but the lamb has a nice texture and different flavor, so all-in-all, they came out pretty good. Wink

A well spent $9.

Texican · Posted: Mon Mar 19, 2018 11:31 am Post subject:

Thumbs up on the lamb job. Two thumbs up on the Hamm's (though the beer snob in me is avoiding eye contact). Laughing

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Central Scrutinizer · Posted: Mon Mar 19, 2018 1:04 pm Post subject:

Texican · Posted: Mon Mar 19, 2018 2:34 pm Post subject:

rawlbay · Posted: Mon Mar 19, 2018 3:04 pm Post subject:

I like it when HEB has that cut. Usually 12 bucks or so total. If you debone them (easier than it sounds), trim some of the fat, and pound them a little thinner you can make a fine roulade. I like a spinach and pine nut mixture with some raisins or dried cherries thrown in but you can do lots of stuff. Some people braise it in tomato sauce, but I prefer it cooked in a dry hot oven.
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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12840

Boy that turned out great. I think the lamb ribs I tried were more like the ones you made sliders out. Way to make lemonade!
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