BBQ40/17: Sticky Lamb Ribs:
I don’t think I have cooked lamb ribs before and I haven’t eaten that many either. I do remember eating some great lamb rib dishes at Meatopia so when I saw the recipe in Rich Harris’s book I was keen to cook some.
I was struggling to find breast of lamb on the bone anywhere so I dropped Turner and George an email. Jessica was as helpful as always and arranged for the exact cut to be added to my order. Thanks Jessica!
This is quite a simple cook, more so if you have cooked pork ribs before. I lit the smoker and set it up for a 4 hour smoke (1 bag of heat beads, lit chimney of lumpwood poured on top) then seasoned the lamb with salt and pepper. Once the smoker was up to temperature I placed 3 chunks of grapevine on the lit coals then placed the lamb on the top grill.
The recipe says to smoke the lamb for 3 hours and turn it halfway. Nice colour from the smoking wood.
Once I had flipped the lamb over I made the glaze: Tamarind water, fish sauce, palm sugar and sriracha. As we hit the 3 hour mark I flipped the lamb back over and gave it the first coat of glaze.
I added another coat of glaze after 15 minutes before giving them a final glaze and taking them off to rest.
As I was cutting into the lamb I was amazed how juicy they were. The juice was just flowing out of the meat. I had to sneak a taste as I was cutting them and they were fantastic!
Served up with a warm Asian slaw.
I wouldn’t really change anything with this cook, it was pretty straight forward. The recipe does call for you to grill the lamb at the end of the smoking session but I kept it in the smoker as I couldn’t be bothered firing up the grill and it was fine.
All in all I was impressed with the lamb ribs and will cook them more often!