The summer grilling season calls for lamb, and every one of the flavors that go with it. This recipe uses many “vibrant” tastes – curry, orange, mint and shallots, to accentuate the already excellent lamb tastes. Locating the lamb ribs may take some searching, but nevertheless, it’ll be worth it, the flavor is excellent! Try the local butcher or specialty provider, lamb ribs in many cases are called “Denver style” bones. The flavor of lamb is somewhat stronger and much more aromatic than pork or beef bones. In the event that you enjoy roasted lamb, you are going to love this flavor!
For the best results, use a rib rack to cook these as the vertical rack enables the fat to render and runoff more easy into the spill pan. Don’t forget, these flavors do not need a lot of smoke, a mild amount will do. Spring is finally here, with it, a brand new season of grilling on a Weber! Don’t forget to contact Texas Grill Masters for your charcoal and gas grill cleaning and repair.
Serves: 4-6 people
Prep time: 20 minutes
Special Equipment:
Rack
Basting brush
Butter knife
Ingredients:
4 each, lamb “Denver rack” with bones
4-5 chunks of wood, apple or cherry (or or around 2 cups of wood ships for the gas grill, soak the chips for 1-hour)
The Rub:
6 tbsps brown-sugar, dark
2 teaspoons kosher salt
2 teaspoons black pepper, ground
1/2 teaspoon chili pepper flakes
The Sauce:
1 tablespoon mint leaves, minced
2 tbsp olive oil
1 tbsp garlic clove, peeled and minced
Instructions:
- Use a dull knife to pry off the heavy membrane of of the bones. Pry the membrane apart and “peel” this away in the ribs. Utilize a dry paper towel to help get a grip.
- Once all the bones have been skinned, mix the ingredients for the rub.
Rub all of the meat on both sides, pushing the rub in as best as you can.- Preheat the charcoal grill (or gas grill) for indirect, moderate heat for smoking (about 300-350 F, 3-area set up). You will want the charcoal on both sides of the grill, leaving a gap in the middle or if you’re utilizing a 3 burner gas grill make sure that you’ve got the middle burner off, if you have a-2 burner gas grill have one-burner on, one off. Remember, if using a 2 burner grill make sure to turn the bones halfway through cooking to allow the bones cook evenly on all sides. Put a foil pan in the centre to catch the drippings (there is likely to be a good amount. Saving the drippings from the rack may make some delectable roasting potatoes!).
- After the grill is ready, set the wood chunks (or chips for gas cooking) of your selection in the coals (a light smoke will probably be best – apple or cherry timber will do).
- Put the ribs on a rack together with the bone side-facing upwards.
Place the heavier part of the stand towards the bottom, when putting the ribs in the holder, and also the bones that are leaner facing upwards. This will help cook the ribs more evenly – the meat that is thicker is nearest the heat.- Place the bones in the center over the spill pan, of the grill and close the top.
- Cook/smoke the bones for at least 1-hour before opening the top. If utilizing a-2 burner grill, you’ll need to move the ribs after a half-hour so they cook evenly on all sides.
- While the ribs cooking, prepare the sauce. Mix the ingredients in a small sauce pan and mix together. Set aside.
- After about 1-hour, brush the ribs, generously, with the sauce. Close the lid and cook another 20 minutes.
- Check the bones again after 20 minutes. They should not be light, although not burned either. Check the temperatures in three or more spots, it will be around 190F.
After the ribs have cooked through, remove from your grill and put them on a platter. Cover with foil and let rest in a place that is warm. Your stove (turned off!) works amazing for this.- After the bones have rested, cut them into 1- bone pieces and serve together with the sauce that is remaining.
Keep the coals warm!