This was my first attempt at grilling lamb and I was pretty happy at how things turned out. I learned a lot and will do better next time.
I started out with the breast bone section of lamb which ought to be pretty close to the same thing as spare ribs on a hog. This piece wasn't very big...probably weighed just under two pounds.
I scored the fat and gave the lamb a rub down of rosemary, garlic, salt and pepper.
The lamb was grilled with high heat on top of a cedar plank that had been soaked in water for a few hours.
I scored the fat and gave the lamb a rub down of rosemary, garlic, salt and pepper.
The lamb was grilled with high heat on top of a cedar plank that had been soaked in water for a few hours.
After 30 minutes the lamb looked amazing! The fat was browned up, crispy and bubbling. The smell was amazing.
This is where I got stuck. I had no idea to what temperature I was supposed to cook this thing!
I took a wild guess and took it off the grill when it reached 165F and the meat had pulled back to expose the rib bones.
This is where I got stuck. I had no idea to what temperature I was supposed to cook this thing!
I took a wild guess and took it off the grill when it reached 165F and the meat had pulled back to expose the rib bones.
The end product was delicious but tough. I probably should have gone ahead and treated them like spare ribs. I should pulled them when they were probe tender and were closer to 190F.
Overall i was glad that I tried something new and learned a little in the process!
Overall i was glad that I tried something new and learned a little in the process!
Folks That Grill Lamb Better Than Me
Grilled Lamb Ribs
Grilled Lamb Chopswww.foodandwine.com/recipes/grilled-lamb-chops-with-roasted-garlic
Grilled Lamb Ribs
Grilled Lamb Chopswww.foodandwine.com/recipes/grilled-lamb-chops-with-roasted-garlic