Grilled American Lamb Chops

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INGREDIENTS

• 1lb American lamb chops bone-in (loin, rib or shoulder chops - approximately 4 chops)

Lamb Marinade

• 1-2 garlic chopped

• 1/2 lemon

• 1 tsp cumin

• 1/2 tsp oregano

• 1/4 cup olive oil

• 1 tsp sea salt

 Chimichurri

• 2 bunches flat-leaf parsley stems removed and leaves chopped

• 4 cloves garlic minced

• 1/4 cup lemon juice

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

DIRECTIONS

Marinate Lamb

In a bag or dish add you lamb and all marinade ingredients. Cover lamb chop completely and let rest for 30+ minutes.

Grill Lamb

Preheat grill to high heat. Place Lamb on grill for 5-8 minutes (until it has nice grill lines and crispy crust) flip and cook again for 5-8 minutes. Remove from grill and test internal temp. Lamb should be 145 degrees. Cover lamb with 1/2 the chimichurri and let rest for 5 minutes.

Chimichurri

Chop parsley and garlic until fine. Place all ingredients in a bowl and let rest. When Lamb is off the grill cover with half the chimichurri. reserve the other half for dipping pita bread, vegetables etc in.

Pan-Fried American Lamb Chops with Fennel & Rosemary

Recipe provided by | Zestful Kitchen

Prep Time: 5 minutes Cook Time: 10 minutes

Serves: 4

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INGREDIENTS

• 3 tablespoons olive oil

• 3 cloves garlic, smashed

• 2 sprigs rosemary 

• 1 teaspoon fennel seeds

• 1 lemon, sliced

• 8 American lamb rib chops, ¾- to 1-inch think, seasoned with salt and pepper

DIRECTIONS

Heat a large cast-iron skillet (12-inch) over medium heat for 5 minutes. Add oil, garlic, rosemary and fennel seeds and cook 1 minute.

Increase heat to medium-high; add rib chops in a single layer and cook until golden brown on first side, 1½–2 minutes. Move garlic and rosemary around the pan to avoid burning, setting on top of chops if needed. Flip chops and continue to cook until golden brown on second side, 1½–2 minutes more. 

If you have an instant-read thermometer, cook to desired doneness by temperature; insert the thermometer into the center of the meat, but not touching the bone (125°F for rare, 135°F medium-rare, and 140°F for medium).

Transfer chops to a serving platter and drizzle oil and spices over top. Add lemon slices to now-empty hot pan and sear for 1 minute on each side; add to platter with chops and serve.

BBQ Bourbon Grilled American Lamb Ribs

Recipe provided by | CLIMBING GRIER MOUNTAIN

Serving: 4 Preparation Time: 10 minutes Cook Time: 20 minutes

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INGREDIENTS

• 2 - 1 pound racks American lamb ribs

• 2 cups favorite barbecue sauce

• 2 tablespoons bourbon

• salt and pepper to taste

DIRECTIONS

Preheat a grill to medium heat. In a bowl combine barbecue sauce, bourbon, salt and pepper. Next, take the American lamb ribs and place each rack on a sheet of foil.

Using about a cup of the bourbon barbecue sauce cover each rack. Close the foil and place the American lamb ribs on the grill for about 2 hours or until desired temperature has been reached. Remove the lamb ribs from the grill and serve on large platters!

BBQ American Lamb Ribs

Recipe provided by | RUNNING TO THE KITCHEN

Servings: 6 Preparation time: 5 minutes Cook time: 50 minutes

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INGREDIENTS

• 4.5 pounds American lamb ribs

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon cayenne

• 1/4 cup BBQ sauce

DIRECTIONS

Place lamb ribs in a large baking dish or sheet pan fatty side up. Gently score the fat in a criss-cross pattern.

Combine spices in a small bowl then evenly rub onto the fatty side of all the ribs, getting into the scored marks you just made. Set aside.

Heat an outdoor grill for indirect grilling (*see note below for details).

Place the ribs on the unheated side of the grill, close the cover and grill for 20 minutes.

Flip the ribs and grill another 20 minutes on the indirect heat side of the grill.

Turn all the burners on to high heat and spread the ribs out evenly over the grill grates.

Brush the ribs with half the BBQ sauce, close the cover and grill for 5 minutes. Watch carefully to make sure they don’t catch on fire while cooking.

Flip ribs one more time, brush with remaining BBQ sauce and grill an additional 5 minutes until charred and crispy on the outside.

Remove ribs to a cutting board and let rest 5 minutes before slicing in between the bones and serving.

Notes
*For indirect heat grilling, light half the burners on one side of your grill. If you have a 4 burner grill, light 2 on the left or right and place the meat on the non-lit side. If you have a 3 burner grill like I do, I lit 1 burner. Indirect heat cooking temperature should be about 350°F which I was able to reach with 1 burner lit on high.

Honey Chipotle BBQ American Lamb Ribs

Recipe provided by | OVER THE FIRE COOKING

Preparation Time: 20 minutes Cook time: 3 Hours

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INGREDIENTS

LAMB RIBS

• 2 American Lamb Ribs

• 2 tablespoons of Yellow Mustard

• 2 tablespoons of Black Pepper coarse

• 1.5 tablespoons of Sea Salt

• 1 tablespoon of Chipotle Powder

• 2 tablespoons of Garlic Powder

• 2 teaspoons of Cumin

HONEY CHIPOTLE BBQ SAUCE

• 1/4 cup of Ketchup

• 1/4 cup of Chipotles in Adobo Sauce pureed

• 2 tablespoons of Raw Honey

• 3 garlic cloves pressed

• 1.5 tablespoons of Brown Sugar

• 1/2 Lime juiced

• Salt & pepper to taste

DIRECTIONS

Using a knife, slice a crisscross pattern over the top fat of the lamb ribs to help rendure during smoking. Lather the ribs in yellow mustard then season thoroughly with the black pepper, sea salt, chipotle powder, garlic powder, and cumin.

Using a grill or smoker, start your fire with natural wood charcoal for an indirect cook. Set the grill/smoker for a consistent 225F.

When grill/smoker is ready, place lamb ribs on and cook for about 2 hours.

About 1 hour before the ribs are ready, cook over fire or on your stovetop with your bbq sauce pan. Add all the Honey Chipotle BBQ Sauce ingredients to pan and bring to a low boil. Let cook for 5-8 minutes to fully immerse.

About 30 minutes before the ribs are ready, pour Honey Chipotle BBQ Sauce over top of ribs and lather. Kick up your smoker for the last 30 minutes to 300-350F to caramelize the ribs. Once ribs are around 205F internal, pull them off and let rest for 8-10 minutes.

Slice ribs and enjoy!

Sichuan Honey Glazed American Lamb Ribs

Recipe provided by | THE FOOD IN MY BEARD

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INGREDIENTS

1 rack American Lamb Ribs (about 1.25 pounds, about 9 ribs)

SPICE BLEND

2 tablespoons Sichuan Peppercorns

1 tablespoon Cumin

1 tablespoon Coriander

1/2 teaspoon Cinnamon

1/2 teaspoon Chili Flake

1/2 teaspoon Salt

COOKING LIQUID

1/4 cup light soy sauce

1/4 cup Rice Vinegar

1/4 cup Sesame Oil

1/2 cup Shaoxing Wine

1/4 cup Honey

2 ribs Celery chopped

FINISHING SAUCE

1 Lime

1 tablespoon light soy sauce

1/2 cup Honey

GARNISH

Sesame Seeds

Chopped Cilantro

Chili Flake

DIRECTIONS

Preheat oven to 325.

Cut the ribs into individual ribs and place into a baking dish. season with a light sprinkle of salt, but go easy because there are lots of salty ingredients.

Grind the spices and rub all over the ribs.

Add the cooking liquids to the baking dish along with the celery and stir well to combine.

Place into the oven and cook one hour. Flip and continue cooking another half hour to an hour or more depending on desired doneness. Flip occasionally to brown (the parts above the cooking liquid will get some color in the oven.) and add liquid if needed.

Remove from the oven.

Combine the soy sauce, lime juice, and honey. Place the ribs on the serving dish and top with the honey sauce.

Sprinkle on the sesame seeds, cilantro and additional chili flakes as desired.

*If you want to bring these to a party, you could and travel with them warm after you pull them from the oven in step 6, and slightly reheat at the party, or chill them and refrigerate for a few days, then reheat at the party.

Jerk American Lamb Ribs with Mango Chutney

Recipe provided by | BEYOND THE BAYOU BLOG

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INGREDIENTS

SPICE RUB

3 teaspoons allspice ground

2 teaspoons coriander ground

1 teaspoon Aleppo pepper

1 teaspoon smoked paprika

1/4 teaspoon cinnamon ground

1/2 teaspoon clove ground

1 teaspoon ginger ground

AMERICAN LAMB RIBS

2 racks of American lamb ribs trimmed of fat

6 tablespoons brown sugar

3 racks onions

1 bunch of fresh thyme

MANGO CHUTNEY

1 tablespoon coconut oil

1 inch piece of fresh ginger minced

4 tablespoons red bell peppers diced

1-1/2 teaspoon serrano chile

1-1/2 cup mango diced

1/4 cup sugar

1/4 cup apple cider vinegar

A pinch of kosher salt

juice of 1/2 a lime

2 tablespoons cilantro minced

DIRECTIONS

To make the mango chutney, melt the coconut oil over medium-high heat and add the ginger, bell pepper and serrano chiles. Sauté for 4-5 minutes and then add the mango and continue to cook for another 5 minutes. Add the sugar, apple cider vinegar and salt. Bring to a boil, reduce the heat and cook for another 10-12 minutes. You want the mango to start breaking down but not too much. Add the lime, cilantro stir and remove from heat.

Preheat oven to 325°

Combine all the spices and rub all over the lamb racks front and back. Let rest for 20 minutes. While your lamb is resting, take a piece of heavy duty foil, large enough to wrap each lamb rack in separately and place on a sheet pan.

Divide the brown sugar and rub 3 tablespoons on each rack front and back. Any seasoning and sugar that fell off the lamb, make sure to add it on the bottom of the foil. Place the lamb rack on top of the foil and lay your green onions and thyme on top. Sprinkle any left over sugar on top and wrap tightly. Repeat with other rack of lamb.

Cook lamb for 2 1/2 to 3 hours. A lot of fat should have rendered out. You can either remove from oven, blot excess fat off and cook under the broiler for 2 minutes or serve right away. Serve with mango chutney.

Smoked Memphis-Style American Lamb Riblets

Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 4-6

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INGREDIENTS

RIBS AND MEMPHIS-STYLE DRY RUB

3 racks American lamb riblets or spare ribs, about

6 ribs each

1/2 cup brown sugar

1/4 cup paprika

1 tablespoon garlic powder

2 teaspoons sea salt

2 teaspoons fresh ground black pepper

1 teaspoon ground cayenne pepper

1 teaspoon dry mustard powder

1/2 teaspoon celery seed

FOR THE MEMPHIS-STYLE BARBECUE SAUCE

2 tablespoons vegetable oil

1 medium yellow onion, minced

2 cloves garlic, minced

2 cups canned plain tomato sauce

3/4 cup apple cider vinegar

1/2 cup blackstrap molasses

3 tablespoons Worcestershire sauce

2 tablespoons sugar

2 teaspoons yellow mustard

1 teaspoon sea salt

1 teaspoon pepper

1/2 teaspoon ground cayenne pepper

DIRECTIONS

The night before, trim any excess fat from ribs, leaving about a 1/2-inch of the fat cap. Peel membrane off backside of the ribs. Whisk to combine all dry rub ingredients in a small bowl. Generously coat ribs with dry rub, massaging rub into the meat on all sides. Cover, and refrigerate overnight.

To make the Memphis-style sauce, set a medium-sized saucepan over medium heat. Add oil, and when hot, add onions. Sauté until onions are soft and translucent, 5 minutes. Add garlic and sauté 1 minute more. Stir in all remaining barbecue sauce ingredients. Bring mixture to a gentle boil, and then turn heat to medium-low and simmer 20 minutes, stirring often. Pour mixture into a jar or bottle, seal, and refrigerate until needed.

If using a charcoal grill, light coals and wait for them to become completely gray. If using a gas grill, heat one side of grill to 225°F.

Soak one pound of hickory chips in bowl. After 15 minutes, drain them.

Bank coals to one side of grill and allow them to cool to 225°F as measured by a grill thermometer or meat thermometer inserted through vent in lid. Set a small aluminum pan filled with water on the side without the coals.

When grill is cool enough, add a handful of hickory chips to coals, then place ribs bone-side down on grill over sheet pan of water, and cover. For a gas grill, wrap chips in aluminum foil and poke several holes in top, place on hot part of grill, and close.

Every 30 minutes, add a handful of chips or a new foil pack of chips. Monitor temperature, keeping it within 25°F of 225°F. To bring temperature up, add more coals; to bring it down, close vents on top and bottom, until temperature reaches 225 again.

Smoke ribs until tender (appx. 3 – 5 hours). Aim for an internal temperature between 190 – 200°F. When ribs are nearly done, pour half the barbecue sauce in a bowl, brush ribs generously with sauce on top and sides, and let them smoke another 15 – 20 minutes.

Remove ribs to a cutting board and rest until cool enough to handle. Using a chef’s knife, cut ribs apart from one another. If ribs are connected by the sternum at the top, place palm on the heel of the knife and use your weight to cut through it.

Serve ribs with remaining barbecue sauce.