Lamb Ribs Recipe
Are you craving a culinary experience that transcends the mundane? Look no further! Indulge in the succulent perfection of our Lamb Ribs, meticulously crafted by our seasoned professional cook with a passion for culinary excellence.
The meat on in this dish is well-marbled, featuring a perfect balance of lean muscle and delicious fat that contributes to its exceptional taste and tenderness when cooked. Whether grilled, roasted, or slow-cooked, lamb ribs have the ability to absorb and retain flavors, resulting in a mouthwatering dish that showcases the unique essence of lamb.
Whether you prefer the smokiness of a barbecue, the aromatic spices of a slow braise, or the simplicity of a herb-infused roast, lamb ribs can be adapted to suit a wide range of culinary preferences.
Lamb Ribs Recipe
Equipment
- Grill
- Mixing bowls
- Basting brush
- Tongs
- Aluminum foil
Ingredients
- 2 racks of lamb ribs
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme finely chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
Instructions
Prepare the Marinade:
- In a mixing bowl, combine minced garlic, chopped rosemary, thyme, dried oregano, salt, and black pepper.
- Add olive oil, Dijon mustard, and lemon juice. Mix well to create a cohesive marinade.
Prepare the Lamb Ribs:
- Place the racks of lamb ribs on a clean surface.
- Using a sharp knife, score the fat side of the ribs in a crisscross pattern, being careful not to cut into the meat.
- Rub the marinade generously over both sides of the lamb ribs, ensuring they are well-coated. Allow the ribs to marinate for at least 2 hours, or preferably overnight in the refrigerator.
Preheat the Grill:
- Preheat your grill to medium-high heat. Make sure the grates are clean and well-oiled to prevent sticking.
Grilling the Lamb Ribs:
- Remove the lamb ribs from the refrigerator and let them come to room temperature for about 30 minutes.
- Place the ribs on the preheated grill, bone side down, and cook for 15-20 minutes, turning occasionally, until the internal temperature reaches your desired level of doneness (145°F/63°C for medium-rare).
- Baste the ribs with any remaining marinade during the last 5-10 minutes of cooking for added flavor.
Rest and Serve:
- Once cooked to perfection, transfer the lamb ribs to a cutting board and let them rest for 10 minutes. This allows the juices to redistribute, ensuring a moist and flavorful result.
- Slice the racks into individual ribs, serve on a platter, and garnish with fresh herbs if desired.
