So, I have some frenched lamb ribs.

[oc_in_fw]

in the freezer. I picked them up at Sam's (yeah, I know. I saw them and did a panic buy). Any suggestions on how I should prepare them? I have never cooked lamb, but absolutely love it.

 

[saf]

Rosemary oil sear cook to medium at most. On polenta with some braised greens.

 

[oc_in_fw]

Rosemary oil sear cook to medium at most. On polenta with some braised greens.

Sounds tasty

 

[T.Orso]

Is it a rack? I grind a podful of cardamom seeds in a mortar and pestle, then add grey salt, pepper, sage, maybe rosemary. Crush a clove of garlic with the flat of a knife and then mash it in the pestle too. Maybe two cloves of garlic. Then you smear all this as a rub on the rack. Cook it over charcoal, or rather away from the fire with the lid on the barbecue. Not too hot, but with a sufficient volume of coals to cook it medium.

Works great for me nearly every time, which is too infrequently if you ask me because I do love this cut. Alas, it is expensive.

Don't forget the nice bottle of red wine, probably a Rioja if you ask me.

 

[Sullybob]

Smear the rack with a very light coating of mustard, and roll it in a mixture of very finely chopped, rosemary, sage, parsley, salt, pepper and lemon zest. You could use good olive oil instead of the mustard.

Sear on all sides in a super hot pan and finish in a 350 F oven until they are almost done to your liking, I like mine medium rare. Pull the meat out of the oven and let it rest for a few minutes, the lamb will continue to cook from carry over hear, that's why you want to remove them from the oven before they are done to your liking.

Carve and enjoy with what ever sides you want. I like roasted potatoes, and broccolini sauteed with a small amount of butter, olive oil, garlic and shallots. I par cook the broccolini before I saute it.

 

[oc_in_fw]

Smear the rack with a very light coating of mustard, and roll it in a mixture of very finely chopped, rosemary, sage, parsley, salt, pepper and lemon zest. You could use good olive oil instead of the mustard.

Sear on all sides in a super hot pan and finish in a 350 F oven until they are almost done to your liking, I like mine medium rare. Pull the meat out of the oven and let it rest for a few minutes, the lamb will continue to cook from carry over hear, that's why you want to remove them from the oven before they are done to your liking.

Carve and enjoy with what ever sides you want. I like roasted potatoes, and broccolini sauteed with a small amount of butter, olive oil, garlic and shallots. I par cook the broccolini before I saute it.

I think I will go the olive oil route.

 

[Sullybob]

I think I will go the olive oil route.

Good call. Do you have a meat thermometer? I highly recommend a meat thermometer to tell how done it is.

 

[oc_in_fw]

Good call. Do you have a meat thermometer? I highly recommend a meat thermometer to tell how done it is.

Yeah, I have one.

 

[Rushman2112]

Smear the rack with a very light coating of mustard, and roll it in a mixture of very finely chopped, rosemary, sage, parsley, salt, pepper and lemon zest. You could use good olive oil instead of the mustard.

Sear on all sides in a super hot pan and finish in a 350 F oven until they are almost done to your liking, I like mine medium rare. Pull the meat out of the oven and let it rest for a few minutes, the lamb will continue to cook from carry over hear, that's why you want to remove them from the oven before they are done to your liking.

Carve and enjoy with what ever sides you want. I like roasted potatoes, and broccolini sauteed with a small amount of butter, olive oil, garlic and shallots. I par cook the broccolini before I saute it.

I do it almost the same but I have some redcurrant jelly that I smear on to make the crust stick. Gives a hint of sweetness and you can use that in the sauce as well to accentuate it. I also like to put a cinnamon stick in the sauce, seems to work quite well.

 

[cody6766]

I mix dijon with fresh thyme, rosemary and garlic. Add a little salt and pepper and maybe a dash of cayenne for fun. Whisk in some olive oil to tweak the texture if needed. Cut lamb into lollypops with 2 bones each and sear in hot cast iron (or other heavy pan). These will be pretty thin, so you don't want to cook them too long. You just want a good crust and a rare-med rare interior.

A pan sear topped with a rosemary scented balsamic glaze is also wonderful and simple.

This also works well with lamb t-bones.

 

[rxonmymind]

I've done the above route with a slight variation. Seared, seasoned it but then I covered it up in three layers of tin foil and added a good ale beer inside (I think I used Red Hawk or Samuel Adams last time) and threw it on the grill for several hours on low. Received a huge compliment from my father in law that it tasted like his wife's who had passed. Coming from an old grouchy Romanian who knows cooking that was nice.

 

[Indigo3]

Smear the rack with a very light coating of mustard, and roll it in a mixture of very finely chopped, rosemary, sage, parsley, salt, pepper and lemon zest. You could use good olive oil instead of the mustard.

Sear on all sides in a super hot pan and finish in a 350 F oven until they are almost done to your liking, I like mine medium rare. Pull the meat out of the oven and let it rest for a few minutes, the lamb will continue to cook from carry over hear, that's why you want to remove them from the oven before they are done to your liking.

Carve and enjoy with what ever sides you want. I like roasted potatoes, and broccolini sauteed with a small amount of butter, olive oil, garlic and shallots. I par cook the broccolini before I saute it.

Spot on I'd say...I do like to sear the cap fat before smearing with mustard and adding a herb crust.