Move over, baby backs, there’s a new gnawingly good rib in town. Treat your tastebuds to this garlic & rosemary grilled lamb ribs recipe.
As an Australian, it’s practically mandatory that you grow up eating lamb. As we ‘Strayans would say, it’s ‘Aussie as, mate’. I definitely noticed a big drop in the lamb component of my diet once I moved to Texas, although I really shouldn’t complain, because at least I’m in a region where (thanks to hispanic cultural cooking) it’s easily accessible.
Still, it’s only the usual suspects that are readily available – grind, leg and rack of lamb. Don’t get me wrong, they’re all delicious, but y’all seriously need to discover the delights of a slow roasted square-cut lamb shoulder… Or braised shanks. And while we’re at it, you definitely need to start tracking down some lamb ribs, because these things are bomb – flavor bombs! (sorry for the dad joke).
To get these ribs, all I did was speak to my local badass butcher Reece, who is currently at Wholefoods and special ordered them for me super fast. Particularly here in Texas, between the higher end grocery stores like Wholefoods and Central Market, all the way to the carnecerias like La Michoacana, you always have someone you can ask to get you specific cuts, and most of the time it works. Don’t be afraid to chat to your butcher- chances are they are meat nerds just like you and me, and will be super enthused to try and find you exactly what you’re after, or at least make alternative recommendations.
So back to these lamb ribs. These are a full plate of ribs, with the breast/belly still attached. You may also find Denver cut ribs, which are the ovine equivalent of the St Louis pork cut. My favorite part of lamb chops and cutlets has always been the crispy flesh on the edges that gets the extra sear, so doing these on a grill to get that finish was a no brainer. Just set up for two-zone grilling and away you go!