Saturday, June 12, 2010

Lamb Ribs

Friday night, in addition to the liver, we decided to barbeque a side of lamb ribs. With some work we separated out the rib cage
and then struggled, with only a knife, to separate the ribcage into two.
At home we put some Corky's bbq seasoning rub on the ribs, some garlic salt and some rosemary, then put them on the grill.
They came out looking very good.
The lamb chops I've had before have always had the rib partially cut-off, and for good reason, because there is very little meat on them.
Where the ribs connect into the spinal column is where the wonderful chop is, or the rack of lamb.
We did not have the proper cutting tools and so we had to dig into the backbone and cut-away the meat, but it was very, very good.
The Corky's rub and other seasonings worked very well and it was a wonderful way to cap-off the evening.

1 comment:

  1. I'm drooling over those ribs--yum! Wish I'd been able to catch all the fun.