...or lamb ribs or lamb spare ribs were on sale at Aldi this week and I haven't done them since this thread. Last time I grilled them on indirect heat, but decided to try them smoked this time.
So here we go...
A couple of packs of these from Aldi, 2 racks in each pack. It is Australian lamb...
![20230131_131346[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20230131_131346[1].jpg")
Scored and seasoned with a homemade KC style rub, into the fridge while I get the smoker ready. Last time I used yellow mustard for a binder, this time I did not...
Fired up The OK Joe with some oak and once up to temp, on they went. Smoked at about 300℉ for a couple of hours, then wrapped for 45 minutes. I have all but quit wrapping any ribs, but these seemed to be taking too long and family was showing up
. Unwrapped and sauced with a store bought sauce. Let them go for another 45 minutes...
Time for the sides. First up is bruschetta with multi-colored cherry tomatoes. Cut the tomatoes in half, sprinkle on some thyme, drizzle with EVOO and into a 400℉ oven to roast until they start to bubble and get a little color...
![20230130_164417[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20230130_164417[1].jpg")
Tossed with fresh basil...
Next up is lemon asparagus orzo. Two pounds of asparagus broken in half and the tough ends removed, 2 lemons zested and squeezed, 4 cloves of garlic crushed and chopped, ½ stick unsalted butter, and 1 lb. orzo...
Cooked the orzo according to the box. About halfway through cooking, I added the asparagus to the pot and brought back to a simmer. Drain when the orzo is almost done...
I heated the butter and added in the garlic, sautéed until fragrant. Added the lemon zest and juice. Stir into the orzo and asparagus, ready to serve...
Ribs are cut...
The tomatoes are served on a baguette bread which was toasted with EVOO and pepper. The lemon asparagus orzo is served with shaved parmesan cheese. My wife had been to Sam's and restocked our supply of the good china so time to eat...
Probably should have cut the asparagus into thirds or so, had to cut them again to eat them. Some fresh mozzarella would have been really good on the bruschetta, but with the parmesan on the asparagus/orzo, I felt we had enough cheese in this meal. The ribs cook up pretty much the same as pork spare ribs, but just take a little less time and with lamb, temp isn't important. The BBQ sauce was Williamson Brothers Original and actually pretty good, maybe a little sweet...
Well, that's enough of my rambling for now...
So here we go...
A couple of packs of these from Aldi, 2 racks in each pack. It is Australian lamb...
Scored and seasoned with a homemade KC style rub, into the fridge while I get the smoker ready. Last time I used yellow mustard for a binder, this time I did not...
Fired up The OK Joe with some oak and once up to temp, on they went. Smoked at about 300℉ for a couple of hours, then wrapped for 45 minutes. I have all but quit wrapping any ribs, but these seemed to be taking too long and family was showing up
. Unwrapped and sauced with a store bought sauce. Let them go for another 45 minutes...
Time for the sides. First up is bruschetta with multi-colored cherry tomatoes. Cut the tomatoes in half, sprinkle on some thyme, drizzle with EVOO and into a 400℉ oven to roast until they start to bubble and get a little color...
Tossed with fresh basil...
Next up is lemon asparagus orzo. Two pounds of asparagus broken in half and the tough ends removed, 2 lemons zested and squeezed, 4 cloves of garlic crushed and chopped, ½ stick unsalted butter, and 1 lb. orzo...
Cooked the orzo according to the box. About halfway through cooking, I added the asparagus to the pot and brought back to a simmer. Drain when the orzo is almost done...
I heated the butter and added in the garlic, sautéed until fragrant. Added the lemon zest and juice. Stir into the orzo and asparagus, ready to serve...
Ribs are cut...
The tomatoes are served on a baguette bread which was toasted with EVOO and pepper. The lemon asparagus orzo is served with shaved parmesan cheese. My wife had been to Sam's and restocked our supply of the good china so time to eat...
Probably should have cut the asparagus into thirds or so, had to cut them again to eat them. Some fresh mozzarella would have been really good on the bruschetta, but with the parmesan on the asparagus/orzo, I felt we had enough cheese in this meal. The ribs cook up pretty much the same as pork spare ribs, but just take a little less time and with lamb, temp isn't important. The BBQ sauce was Williamson Brothers Original and actually pretty good, maybe a little sweet...
Well, that's enough of my rambling for now...
. When you have the crowd we have on a regular basis, you'll go through those quickly...
. Take care my friend...
