Lamb Ribs

Lamb Ribs


Lamb Ribs
by Aaron Palmer - @lownslowbasics

With the whole family home, keeping everyone busy, entertained and happy can be a challenge! However, as the weather remains warm, there's a whole lot of fun to be had in the garden.  Grab a tent and sleeping bag, pack some marshmallows, fire up the BBQ and head into the great backyard for a night under the stars. We've pulled together a selection of camping essentials to make your weekend sleepout even more enjoyable.

 

Try some lamb ribs, these tasty, tender and juicy little beauties will stand out from the crowd and won't last long!

 

What you'll need:

  • Lamb ribs, most butchers will be able to cut you lamb ribs, if they don't have them in the window, just ask, we like to get them as a whole rack but some shops will sell them already cut up, it doesn't really matter too much how you get them, still follow the below method!
  • Salt, pepper, garlic salt and mixed herbs
  • Mustard
  • Honey

Method/Cooking time:

  • Start by giving your lamb ribs a light coat in mustard, this will add a little bit of flavour and help the seasoning stick.
  • Season your ribs with equal parts salt, pepper and garlic both sides, then a light sprinkle of mixed herbs on top. (Tip: If you have a large crowd, try doing half with mixed herbs and another half with Moroccan seasoning!)
  • Preheat your smoker to 250F, place lamb ribs in and smoke for 90 minutes, we recommend using Aussie Oak wood, it pairs well with most meats but especially lamb!
  • After 90 minutes, remove your lamb ribs and wrap them tightly in foil, be careful so the bones don't pierce through the foil. Wrapping them will help tenderize the meat!
  • Place back in smoker for 60 more minutes
  • Near the end of the 60 minutes, get some warm honey ready, you can heat some up in a saucepan on the stove or in a skillet in the smoker, we want the honey to be nice and runny
  • Remove the lamb ribs from the foil wrap, they should be nice and tender now, you can test for tenderness by getting a toothpick, poking it in the meat you should feed little to no resistance pulling it back out. If you get some resistance, place back in foil for another 30 minutes and check again
  • Once the lamb ribs are back on the grill, baste on some honey, then close the lid for 5 minutes to allow the honey to settle in
  • Remove, slice and serve, now you have some sweet, sticky, juicy and flavoursome lamb ribs!



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