Lamb Baby Backs

[Matt Gard]

So I was at Walmart the other day and saw something I had never seen before. Lamb baby backs. Didn't buy any but anyone have any experience with those? Any thoughts on preparation? Always looking to expand my horizons.

 

[Andy V]

Love lamb. Greek boy at heart. I bet this would be a good cut to BBQ due to lamb is a pretty greasy meat. I think you should look towards some Greek recipes that include lemon and olive oil if there are any out there. Lamb has a different taste that I don't think should be hindered by alot of rubs and seasonings. Oh and you can't forget the oregano!

Good luck and keep us posted on what you do

 

[Dave Penn]

I haven't cooked lamb in quite a while; my girlfriend's not a fan of it, and I don't cook stuff just for myself typically. I used to make Indian (dot, not feather) leg of lamb on the grill. It called for equal parts fresh garlic and ginger and some turmeric mixed with enough lemon juice to form a paste. I'd slather it on and let it marinade for a couple of days, then grill it over a fairly hot grill. It was always a hit - except with non-lamb-eaters. I've also done lamb chops with red wine and rosemary.

Lamb has a bold flavor to it and will stand up to a lot of spices. Andy's suggestion sounds good, and there are tons of Greek recipes for lamb. Give those baby sheep back ribs a try and let us know how they turn out!

 

[Andy in MA]

I've done the boneless leg of lamb recipe over in the cooking topics and really enjoyed it. A bit of smoke and some garlic really complimented the lamb. I'd be curious how the ribs come out.

 

[Chris in Louisiana]

I've done leg of lamb and racks (ribs with chops attached) on the kettle with good results.

Have not attempted ribs, but I hear there places in Kansas City that serve them. Maybe you can track down the approach used by those restaurants.