I'd decided on a bbq this evening, so visited the meat shop yesterday.
It's where I get the bags of cheap meaty rib bits, didn't have any of those.
But I did see a bag of minted mini lamb rib racks in one of the freezers.
I'd already bought four good chunks of middle leg, one of which was destined for marinated lamb steaklets.
The others have been vacced and frozen and will either be small roasts or bbq fodder :-)
Opened the rib bag this morning. 8 thin racks of lamb ribs - not a lot of meat and fair bit of fat. Popped one in freezer as 7 fit perfectly on the rack.
Decided I'd slow cook them in the oven and finish off on the bbq.
Yeah I know, but just didn't fancy running it all afternoon, plus these are being steamed/braised anyway. Not really enough meat to risk drying out in the smoker.
This way they self baste and I'm not tied to the smoker all day. Some days that's what you want, some, it's not :-)
I've put them on a raised cooling rack with some apple juice underneath.
Scored the fat/skin and rubbed with a paste made from: tahini, honey, garlic, fresh ginger, grund coriander and a little anchovie oil for extra salt & umami.
The idea being that the fat will melt through the rest of the meat, taking the flavours of the paste with it. Leaving me with something that should brown well on the bbq without dripping too much fat on the coals.
The fat will collect in the bottom of the tin, the apple juice will keep it all moist and add a little acidity and sweetness to the meat as well.
Giving it 3 hours on my usual low temp braising setting.
Complete and total experiment.
Got lots of steaklets and some german bratwurst as well as potato salad and garlic bread.
So if the ribs are a total bust - we won't go hungry :-)
Also going to make some tzatziki as a suitable dip.
Really interesting to see how this pans out, as it were .
It's where I get the bags of cheap meaty rib bits, didn't have any of those.
But I did see a bag of minted mini lamb rib racks in one of the freezers.
I'd already bought four good chunks of middle leg, one of which was destined for marinated lamb steaklets.
The others have been vacced and frozen and will either be small roasts or bbq fodder :-)
Opened the rib bag this morning. 8 thin racks of lamb ribs - not a lot of meat and fair bit of fat. Popped one in freezer as 7 fit perfectly on the rack.
Decided I'd slow cook them in the oven and finish off on the bbq.
Yeah I know, but just didn't fancy running it all afternoon, plus these are being steamed/braised anyway. Not really enough meat to risk drying out in the smoker.
This way they self baste and I'm not tied to the smoker all day. Some days that's what you want, some, it's not :-)
I've put them on a raised cooling rack with some apple juice underneath.
Scored the fat/skin and rubbed with a paste made from: tahini, honey, garlic, fresh ginger, grund coriander and a little anchovie oil for extra salt & umami.
The idea being that the fat will melt through the rest of the meat, taking the flavours of the paste with it. Leaving me with something that should brown well on the bbq without dripping too much fat on the coals.
The fat will collect in the bottom of the tin, the apple juice will keep it all moist and add a little acidity and sweetness to the meat as well.
Giving it 3 hours on my usual low temp braising setting.
Complete and total experiment.
Got lots of steaklets and some german bratwurst as well as potato salad and garlic bread.
So if the ribs are a total bust - we won't go hungry :-)
Also going to make some tzatziki as a suitable dip.
Really interesting to see how this pans out, as it were .
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