Wednesday, September 2, 2009

Lamb Spare Ribs

This summer has flown by, I can't even believe that it is September. The weather here in Chicago was very mild, which is very strange. We were able to grill out at least a few times. Neither of us had ever cooked with any type of ribs, so we were excited about the Challenge. One Sunday we went to the Wickerpark farmers market and picked up some Lamb Spare ribs. The sign said, great for grilling. and that is what we did. We were shocked at how delicous this meat was. It was so tender.


lamb spare ribs
fresh rosemary
fresh sage

First you salt and pepper the ribs. Then place on the grill for about 5 minutes a side.

After you have grilled the ribs you want to place them in either parchment paper or a french oven. Now you want to pile in all the veggies and herbs. The more the merrier and you can totally experiment with what you put in here.

Now you want to bake at 350 degrees for about 1-1/2 hours. After this time you will want to separate the meat from the herbs and veggies. You can go ahead and eat it now or you can place the meat back on the grill to give the ribs a nice little char. This meat is so delicious, because of the slow cooking in the oven it comes out so tender and succulent.

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