A couple of months ago, I bought a few lamb shoulder steaks at the farmer’s market in town. Having never cooked lamb before, I treated them as I would any other steak and cooked them on high heat for just a few minutes on each side. Of course I was unsure how to tell if they were fully cooked, so they ended up tough and overcooked. So when I bought lamb ribs recently, I followed the “low and slow” advice and made this recipe.
The first step to this was to put a dry rub on the ribs the night before cooking. I made a rub of salt, pepper, garlic, sage, rosemary, and thyme. Feel free to switch this up, tons of flavors go well with lamb!