Move over, baby backs, there’s a new gnawingly good rib in town. Treat your tastebuds to this garlic & rosemary grilled lamb ribs recipe.
As an Australian, it’s practically mandatory that you grow up eating lamb. As we ‘Strayans would say, it’s ‘Aussie as, mate’. I definitely noticed a big drop in the lamb component of my diet once I moved to Texas, although I really shouldn’t complain, because at least I’m in a region where (thanks to hispanic cultural cooking) it’s easily accessible.
Still, it’s only the usual suspects that are readily available – grind, leg and rack of lamb. Don’t get me wrong, they’re all delicious, but y’all seriously need to discover the delights of a slow roasted square-cut lamb shoulder… Or braised shanks. And while we’re at it, you definitely need to start tracking down some lamb ribs, because these things are bomb – flavor bombs! (sorry for the dad joke).
To get these ribs, all I did was speak to my local badass butcher Reece, who is currently at Wholefoods and special ordered them for me super fast. Particularly here in Texas, between the higher end grocery stores like Wholefoods and Central Market, all the way to the carnecerias like La Michoacana, you always have someone you can ask to get you specific cuts, and most of the time it works. Don’t be afraid to chat to your butcher- chances are they are meat nerds just like you and me, and will be super enthused to try and find you exactly what you’re after, or at least make alternative recommendations.
So back to these lamb ribs. These are a full plate of ribs, with the breast/belly still attached. You may also find Denver cut ribs, which are the ovine equivalent of the St Louis pork cut. My favorite part of lamb chops and cutlets has always been the crispy flesh on the edges that gets the extra sear, so doing these on a grill to get that finish was a no brainer. Just set up for two-zone grilling and away you go!
Garlic & Rosemary Grilled Lamb Ribs
Ingredients
2 x racks lamb ribs, approximately 1.5lb each
8 sprigs fresh Rosemary, divided
4 garlic cloves, minced
4 tbsp olive oil
Salt & Pepper
Instructions
- Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
- Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
- Prepare a grill for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
- Place the lamb racks on the indirect side, and grill for 20 minutes, then flip and grill the other side for 20 minutes, have the lid closed for both cooks.
- Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
- Remove the racks from the grill, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.
All we did was have my 11 year old son go out and shoot a lamb. Pay the hunting guide to butcher it.