A while back I did a photo shoot for Lava Lakes Lamb and in return I was given a gift card. I finally got around to ordering some of their grassfed lamb and beef and hence a new Paleo BBQ Lamb Ribs recipe was born. YUM! :)
Lamb sure has a recognizable smell when cooking. The same goes for the taste. It’s very distinct but very good. Have you tried lamb before? If not, I highly recommend giving it a try.
I used 2 packages (of the 5) that came from my order. They were so good but I couldn’t finish one whole rack on my own. But that was OK because Jeff’s large appetite kicked in and he almost finished off 2+ racks during dinner. (He has a big appetite, if you didn’t already know.) :)
SPYR has been traveling for the last couple weeks. We started in San Francisco, stayed with Dave in Napa for a few days then we all went to Portland for a week of collaboration during the World Domination Summit. It was great to meet up with people, face to face. If you follow me on Twitter you may have seen us un-conferencing our way through the weekend.
We’ve been going half and half in terms of food, cooking and eating out along the way. While we travel we tend to lean heavily on the 80/20 rule because I’m always interested to see what kind of new foods I can try when I’m someplace new. The down side to that thought process is depending on where I chose to splurge the outcome can completely ruin me the following day.
For example, while in Portland we decided to hit up VooDoo Dougnuts. The extremely long lines 24 hours a day and the really interesting menu options reeled me. But let me tell you, VooDoo is SO NOT THE SAME as these Paleo donuts. Although my ginormous Memphis Mafia doughnut, which you can clearly see below, was delicious the night I consumed it, the following day I paid the price…royally. You would think that after 5+ years of eating Paleo I would have known the lesson. You live, you (sometimes) learn. ;)
While in Napa I made a yummy Cantaloupe Gazpacho and I would have shared the recipe already except I left my card reader at home, so all the fun stuff I’ve been making while we’ve been away will be coming to the blog once we get back home. For a preview, be sure to hit up the Paleo Porn Facebook page.
Of course it was really hard to say goodbye to Dave but I’ve got a few travel plans in the works so hopefully we’ll be seeing him sooner rather than later. Currently we’re in Missoula, Montana visiting my sister and boy do I have a travel story to share about getting here…but I’ll save that for next time!
This recipe for Lamb Ribs mentions the use of BBQ Sauce. If you don’t make your own be aware of the ingredients list. If you’re like me and enjoy making your own, hang tight and I’ll have a Paleo BBQ sauce posted soon. :)
BBQ Lamb Ribs
- 2.5lbs grassfed lamb ribs, defrosted
- sea salt and coarse ground black pepper, to taste
- 2-3 cups BBQ Sauce
Directions Makes 2-3 servings
- Preheat oven to 275°F.
- Season ribs on both sides with sea salt and black pepper.
- Place ribs on a baking sheet, elevated on a baking rack with meat side up. Bake for 1 hour.
- Baste with BBQ Sauce, flip and return to the oven for 1 more hour.
- Remove ribs from the oven, let sit 10 minutes.
- Baste with additional BBQ sauce and serve.
- Enjoy! :)