In article >,
"jmcquown" > wrote:

> Dave W. wrote:
> > In article >,
> > Dave Smith > wrote:
> >
> >> "Dave W." wrote:
> >>
> >>> PS: I have a frozen rack of lamb ribs ... what should I do with
> >>> them? 8^)
> >>
> >> I usually do them similar to a leg, rub hem with garlic, salt and
> >> pepper, smear
> >> them with some mint sauce
> >> They are terrific on the BBQ.
> >
> > .... but I think I'll try doing them without ... over at my wife's
> > house. She's got her grill out and we've been enjoying occasional
> > bursts
> > of spring-like weather here.
> > Dave W.
>
> Your wife has her own house? Dayum!
>
Well, we just married late last year ... and we were both rather settled
into our own places. I'm retired and she is, uh, 29 years old (I think
8^). I'd move in with her ... but her kitchen has an electric range. I
cook with gas. We are looking for a place that will suit both of us
(like with two kitchens), but I must admit that it is nice to have a
place of one's own for when you want to be left alone.

> Never got into mint sauce myself. I'm thinking Dave Smith's suggestion
> about grilling with a bit of rosemary is a good idea. I would go with a
> brushing of olive oil, salt, pepper and crushed rosemary as a sort of "dry
> rub" and cook them low and slow until nicely tender (but not overcooked - so
> perhaps indirect heat and covered).
>
> Jill

I tried doing it in my smoker alla pork ribs a year or two ago (after
consulting with the bubbas over at AFB). Used a Memphis style dry rub.
They were OK, but I think the grill, rosemary, etc. is likely to produce
a more traditional "lamby" dish.

Regards,
Dave W.

--
Living in the Ozarks
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