We may be familiar with a barbecued rack of pork ribs or a rack of lamb. But what about a rack of lamb ribs?
Top British barbecue chef Neil Rankin says it’s one of his favourites. “If you ask the butcher for a rack of lamb ribs, they are going to give you a very blank face,” he says. “But if you order lamb breast with the bone in, you get the whole rack.”
Rankin recommends cutting away the flap on the other side of the ribs, which is the lamb equivalent of flank steak on a cow, and cooking it separately.
“Then cook them just as you would any other ribs, low and slow in a 120C oven until they’re soft. Then you’ve got to let them cool down.”
Take time to chill
Lamb breast has a very high fat content. So after the initial cooking, chill the joint before cutting it into portions for grilling.
Cook over a high heat until crispy, or slow-cook them in the barbecue over indirect heat with the lid on so they hot-smoke, just as with pork ribs.
Apply your favourite dry rub, place the ribs meat-side-up over the drip tray and leave for five to seven hours until they reach an internal temperature of about 95C.
Serve them with a barbecue sauce or a salsa verde, and glasses of Trivento Reserve Malbec. With its raspberry and cherry notes and soft tannins, it brings lots of personality to a barbecue and it complements the lamb perfectly.
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