Grilled ‘Edelstück’ lamb ribs

Many people shy away from lamb, but done right, it can be a wonderful culinary experience.

We were introduced to lamb by our friends Jim and Tracy, who also sparked our passion for food and wine. They taught us how cheese transforms into goodness when left out at room temperature for hours before serving, and Jim made wine for years pressing grapes from Niagara and fermenting the reds in oak barrels. Ralph joined in on the fun for a few vintages and I have fond memories bottling wine together from multiple carboys.

They grilled lamb chops paired with grilled eggplant (also a first for us). The combination was divine. According to Tracey, she can ‘smell’ when lamb is finished and I wouldn’t doubt her; for years she helped with lambs at a nearby farm that later landed in her freezer.

I personally prefer rack of lamb—the finger burners. But as the chops from our Friday market Lamb Guy (Ralf Stoffers) are typically from New Zealand, Ralph got hooked into the cut described below as it’s from lambs that Lamb Guy raises. To him, it’s the Edelstück (precious piece).

As described by Ralph: “This is a cut that starts just after the rack of lamb, farther down the spine. Usually about six bones. There are two thinner filets running down the top (opposite the fat cap) and then the thicker two fillets on the other side of the bone just under the cap. I grill this as one piece instead of having the butcher go through each bone. You’ll see why when I carve it.”

Have to admit, I’m becoming more fond of this lamb cut. Leftovers are delicious in a grilled panini with brie.

You can serve this alongside grilled veggies of your choice such as broccolini, green asparagus, and most certainly eggplant.

Ingredients for 1.5kg (6-8 bones) lamb ribs:

2 Tbsp fresh chopped rosemary
1 tsp fresh chopped thyme
1.5 Tbsp yellow or coarse mustard
1 tsp salt
2 tsp black pepper
2 Tbsp olive oil
1 or 2 cloves garlic, pressed

Instructions:

Stir together ingredients and slather on the lamb an hour ahead of grilling.
Get the grill hot to sear the outside.
Sear the non-fat side until nice black grill marks form.
Flip it fat side downs and turn the heat down to low, close the lid.
Be really careful now for flair ups as the fat starts dripping.
Once the fat is a bit rendered and has browned take it off direct heat and turn back fat side up.
Keep the indirect heat high so the meat roasts fairly quickly- should take about 20-30 minutes to reach medium rare- ~135°C in the thick part under the fat cap.
The outside should be an even dark brown with blackened areas.
Remove to a cutting board to rest.
To carve, start on the top (non-fat) side and run a knife along the middle bone and down along the ribs to the end to remove the smaller fillets.
Same process for the thicker side. Leave the fat on as it should be rendered completely and adds flavour.
Slice into medallions or leave whole to plate (medallions look nice but cool faster).