Lamb rib recipe?

I was given a gift certificate for a local organic store, so I used all of it to buy a large pastured pork loin end roast and a small package of lamb ribs :cool:

I am considering having the lamb ribs for Thanksgiving - but the only lamb I've ever cooked is ground and that rarely. Does anyone have a favorite recipe for lamb ribs? What spices does it pair well with? I imagine that I will roast them, but I don't know what flavors go well with it. I've had mixed results with Google finding good recipes for me, especially when it is for an unfamiliar food.

http://www.nytimes.com/2010/12/22/di...2mini.html?hpw

I have never encountered lamb "ribs" but here is Mark Bitman's recipe for a roasted rack of lamb. I made it for New Year's Eve last year and it was fantastic! Don't see why the seasonings and general method would not work with your lamb.

If you really have ribs, and not chops, you might need a slower cooking method, Google can be your friend. Look for recipes from known sources - NYT, Gourmet, Bon Appetit, Alton Brown to get an idea for appropriate cooking methods for your particular cut of meat. If you just google "lamb ribs" you'll get way too many bizarre hits to be worth looking at.

Old school cooked lamb until it was gray and dried out. Now most people will cook it to about 125-140o, or still pink but not bloody inside.

Garlic, rosemary, salt, shallots, & parsley make another good combination for lamb.

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Originally Posted by withm

http://www.nytimes.com/2010/12/22/di...2mini.html?hpw

I have never encountered lamb "ribs" but here is Mark Bitman's recipe for a roasted rack of lamb. I made it for New Year's Eve last year and it was fantastic! Don't see why the seasonings and general method would not work with your lamb.

If you really have ribs, and not chops, you might need a slower cooking method, Google can be your friend. Look for recipes from known sources - NYT, Gourmet, Bon Appetit, Alton Brown to get an idea for appropriate cooking methods for your particular cut of meat. If you just google "lamb ribs" you'll get way too many bizarre hits to be worth looking at.

Old school cooked lamb until it was gray and dried out. Now most people will cook it to about 125-140o, or still pink but not bloody inside.

Garlic, rosemary, salt, shallots, & parsley make another good combination for lamb.

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I've seen rack of lamb before, which is just the full ribs that haven't been cut - or a sizeable portion of them, but this isn't a rack. I suspect they are end ribs they cut because they weren't "pretty". They will be fine for one person however. I did find a oven-braised recipe that uses a rub with the same basic combination you mention + fennel seed that looks interesting - though the interesting thing is going to be how long to cook them as the recipes assume a 3-pound large rack of ribs. Guess it is time to finally invest in that trusty meat thermometer rather than trusting to time ;)

I love lamb ribs! Ok, I love ALL ribs, but lamb are a nice change from pork/beef. I'd never seen/had them until we bought 1/2 a lamb (all kinds of new goodies there, lamb ribs, neck, various offal bits).

We BBQ'ed them, using a combo something like this recipe:
http://www.everydaygourmet.tv/recipes/3

They're lamb-y enough that they stand up to the spices well, and lamb + cumin is one of my favorite combinations

Rosemary and garlic go well with lamb. Or you could go more Middle Eastern or Indian: Cumin or cinnamon.

I wish I had parsley to go in this soup I'm cooking.