The grocery-getter on the Greenway.
Also in February, we bought a couple of spring lambs from our friends Dan and Kathy at Slagle Farms in Cartoogechaye. Like a lot of other people, I did not grow up eating lamb. I can't even tell you if my folks ever cooked it. I have, however, become a huge fan of the delicious meat. Since I am the proud owner of a freezer full of lamb, I have been enjoying learning how to cook the different cuts.
Today, I focused my culinary attention on baked BBQ lamb ribs. I could have baked these in my Dutch oven, but time got away from me, so I used the regular oven. This is what I did:
I placed a couple rib slabs in the bottom of a stock pot this morning. I threw in a large diced onion, two stocks of diced celery, a tsp. of salt, and lots of dried herbs (whatever I had in the pantry, basil, rosemary, herbes de provence). If I'd had garlic, that would have gone in too! I added enough water to cover everything and brought it to a boil and then turned it down and simmered it for an hour. I took the ribs out, let them cool, trimmed off the fat, and sliced each slab into three sections.This afternoon, I brushed the ribs with a bottled bbq sauce and stuck them in a 350 degree oven.
I baked them covered with foil for about 45 minutes and then took the foil off for about 15 minutes to crisp them up a little.
Ribs fresh out of the oven.
The ribs were awesomely tender and delicious, they were cooked perfectly, and the meat seperated easily from the bone. Black Betty whipped up a tasty side of Israeli cous-cous with dried apricots, pine-nuts, and green olives, and we ate up.
BBQ lamb ribs with Israeli cous-cous.