Dave W. wrote:
> 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.
>
I hear ya'. John and I both need our alone time. We aren't married and
don't live together but it's a frequent discussion. He's an artist
(professionally) so when he wants to go off to his studio to paint he
wouldn't want me bugging him. I like to sit and read for hours (or play on
Usenet heheh). We both agree we need our alone time when we do decide to do
the deed

As for the kitchen, gosh I'd rather have gas than the electric I have now!
But my grandmother had 2 kitchens in her house - one in the basement for her
"canning" which was electric. The main kitchen was gas.

>> 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.

Yeah. I can't imagine using a Memphis rub on lamb. And I'm sorry, but I
shudder at the thought of smoked lamb! Man, those folks on ABF will smoke
anything! LOL When/if you decide to grill them I'd be thrilled if you'd
post the method and results. Lamb will start going on sale here around
Easter

Jill