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 of 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 Tracy, she can ‘smell’ when a lamb is finished, and I wouldn’t doubt her; for years, she helped with lambs at a nearby farm that later ended up in her freezer.
About the Edelstück Cut
Ralph got hooked on the cut described below, from lambs raised by our Friday market Lamb Guy (Ralf Stoffers). 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 two thicker fillets on the other side of the bone just under the cap. I grill this as one piece rather than have the butcher go through each bone. You’ll see why when I carve it.”
Serve this alongside grilled veggies of your choice, such as broccolini, green asparagus, and most certainly eggplant.
If you enjoy this recipe, you may want to try Lamb Chops on the Grill (Finger Burners).
Ingredients:
- 1.5 kg (6–8 bones) lamb ribs
- 2 Tbsp fresh, chopped rosemary
- 1 tsp fresh, chopped thyme
- 1½ Tbsp yellow or coarse mustard
- 1 tsp salt
- 2 tsp black pepper
- 2 Tbsp olive oil
- 1–2 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 down and turn the heat down to low, close the lid.
- Be really careful for flare-ups as the fat starts dripping.
- Once the fat is a bit rendered and has browned, take it off direct heat and turn it back fat side up.
- Keep the indirect heat high so the meat roasts fairly quickly- it 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).
🍷 Wine pairing: Stellenrust 2019 Divine Time Stellenbosch wine (blend of Cabernet Sauvignon, Merlot, and Cabernet Franc).
Grilled Lamb Ribs with Rosemary and Thyme
Ingredients
Method
- 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 down and turn the heat down to low, close the lid.
- Be really careful for flare-ups as the fat starts dripping.
- Once the fat is a bit rendered and has browned, take it off direct heat and turn it back fat side up.
- Keep the indirect heat high so the meat roasts fairly quickly- it 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).