Grilled Lamb Ribs
A rustic dish featuring tender lamb ribs grilled to perfection, marinated in a blend of herbs and spices for a rich, smoky flavor.
Nutrition
Calories: 650cal
Carbohydrate: 5g
Protein: 52g
Fat: 45g
Cholesterol: – -mg
Sodium: 450mg
Difficulty Level: easy
25 min Prep
1 hr Cook
1 hr 25 min Total
4 Servings
Ingredients
- 2 racks of lamb ribs (about 2 pounds)
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a small bowl, combine minced garlic, olive oil, lemon juice, rosemary, thyme, smoked paprika, salt, and pepper to create the marinade.
- Pat the lamb ribs dry with paper towels to ensure the marinade adheres well.
- Place the lamb ribs in a large resealable plastic bag or a shallow dish, and pour the marinade over the ribs. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best results.
- Heat your grill to medium-high heat, about 375°F. If using a charcoal grill, arrange coals to one side for indirect cooking.
- Remove the ribs from the marinade and let any excess drip off. Discard the marinade.
- Grill the ribs over indirect heat, bone side down, for 45 minutes. Keep the grill covered. If using a gas grill, turn down one burner to low to create indirect heat.
- Turn the ribs and grill over direct heat for another 10-15 minutes until the exterior is nicely charred and the internal temperature reaches 145°F for medium-rare.
- Let the ribs rest for 5 minutes before cutting into individual ribs.
- Serve the grilled lamb ribs hot, garnished with more fresh herbs if desired.
