Monday, August 11, 2014
I don't often see lamb breast and ribs in the local market but last week there were two sections sitting toward the back of the case. The price was very reasonable since this is not an often requested cut. The times I used it before was generally to make lamb stock for a time consuming sauce for leg of lamb or rack of lamb. This time I wanted to grill the lamb.
After a day of searching on the internet I combined two recipes and a method for cooking pork ribs. The lamb was given a dry rub of salt, brown sugar, pepper, cinnamon, cumin and coriander. They went on the grill over low, indirect heat and were turned and rotated every half hour for two hours. After that they were wrapped in aluminum foil and placed in a brown paper bag for thirty minutes.
The low heat and long cooking time melted a significant part of the large quantities of fat in this cut of meat and tenderized the lean sections. The outside was crisp and crunchy and the inside was warm an inviting. There was an heirloom cherry tomato and mozzarella salad with basil and red wine vinegar to help fill out the plate, and olive oil and sea salt rubbed baguette slices toasted.
The wine was a 2013 Arnot Roberts Rose' from California discussed here.