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Tamarind glazed Denver lamb ribs

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Post Sun Mar 24, 2013 7:53 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
I've been away from the BBQ scene for a bit, so I was excited to whip up this particular meal. I got a hold of some lamb breast and wrote out a list of some new things to try with it. I usually cook it whole, without too much trimming. I had another project in mind which required that for this cook, I just use the portion of the lamb breast which correlates to the Denver lamb rib cut. Upon removing the lamb breast from the packaging, I was a bit dismayed:

Some butcher completely deboned and trimmed one of the sides (boneless slab on bottom):
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I was limited to just one rack of ribs for this cook, but realized I could put the trimmed lamb belly to good use for another food project and all was not lost. The ribs were removed and trimmed:

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The rub for the ribs was pretty basic - just salt, pepper, and Chinese 5 spice:

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Once the ribs were tossed onto the smoker, I set out to make the tamarind marinade:

tamarind nectar, fish sauce, ginger, and brown sugar
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Almost forgot the curry paste:

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This was cooked down at a low temp until thick and syrupy:

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Four hours in, the ribs were looking pretty good and ready for a good glazing:

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I basted them every 25-30 minutes. Once I was happy with the amount of glaze, the ribs came off the smoker:

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In the meantime, I cooked some coconut-ginger-jasmine rice:

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Time to grub:

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The very mild gaminess of that Pacific Northwestern-raised lamb, combined with the sultry, tangy, slightly sweet, and spicy glaze -- just out of this world delicious! I really could have used another rack of those bad boys.

As this meal has an Asian-theme to it, I figured the dessert should follow the same tune. Asian desserts tend to be fairly healthy, and I wasn't in the mood for such things. Nope, tonight would consist of something smoked and then deep fried. Then it came to me - dessert eggrolls! Smoked apple eggrolls to be exact.

I used some Granny Smith apples, which were peeled, cored, coated with cinnamon and brown sugar, and then topped with tamarind nectar:

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They were removed from the smoker after a few hours and cooked down in more tamarind nectar until caramelized:

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The tamarind-apple filling was wrapped in egg rolls and deep fried over medium heat:

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While still piping hot, the smoked apple egg rolls were tossed in a smoked vanilla bean cinnamon sugar mixture:

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Oh yes...that's the ticket:

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Oh goodness. They were like deep fried caramel apple pies. 50% sweet and 50% tart and 100% sinful.

Good eats. 8)

Post Mon Mar 25, 2013 8:46 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7445
Location: Stoughton, WI
Well, it's quite obvious that you haven't lost your touch. :wink:

I see lots of flavor in your lamb rub and baste ingredients, and the smoked apple eggrolls are a great creation!

Did any particular flavor of the ribs stand out?

Post Tue Mar 26, 2013 9:36 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
ScreamingChicken wrote:
Did any particular flavor of the ribs stand out?


Mainly a mildly sweet, savory, tart flavor.

Post Wed Mar 27, 2013 8:12 am
beercuer User avatar
well done
well done

Posts: 2287
Location: Southern Californy
Quite a masterful and creative cuisine there, SG! My those ribs look succulent! I've yet to have the chance to try lamb ribs. But I too am very fond of glazes. You sure do find neat new things to show us.
Got beer???

Post Wed Mar 27, 2013 10:11 pm
Joe Grod medium
medium

Posts: 190
Location: Morganville, NJ
Great looking lamb ribs. i enjoy Indian food, especially the accompaniments such as Tamarind Chutney. I found this product a couple of years ago in an Indian food market I frequent occasionally. It ls a great addition to any glaze.

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Joe :)
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