Grilled Lamb Ribs Recipe
Make Grilled Lamb Ribs Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb and Marinade
Finishing & Serving
Method
Lamb and Marinade
- 1
Trim and Prep
Pat the lamb ribs dry with paper towels. Inspect and trim any excessive silver skin or large chunks of fat so the marinade can penetrate and the ribs will cook evenly.
- 2
Make Marinade
In a medium bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, smoked paprika, ground cumin, kosher salt and black pepper. Whisk until combined.
- 3
Marinate Ribs
Place ribs in a shallow dish or a large resealable bag. Pour the marinade over the ribs and rub it thoroughly into the meat on all sides. Make sure the marinade gets between the bones where possible. Seal or cover and refrigerate for at least 2 hours, preferably 4–8 hours; up to overnight for best flavor.
Grilling
- 4
Bring to Temperature
About 30 minutes before grilling, remove ribs from the refrigerator and let come toward room temperature. Preheat your grill for two-zone cooking: one side medium-high (around 400°F/200°C) and the other side medium-low (around 300°F/150°C). Brush grill grates clean and oil lightly to prevent sticking.
- 5
- 6
Cook Through Indirect Heat
After searing, move the ribs to the cooler (indirect) side of the grill bone-side down. Close the lid and cook, maintaining an internal grill temperature near 300°F/150°C. Cook for 25–35 minutes, turning once halfway through, until the internal temperature reaches 145–160°F (63–71°C) depending on your preferred doneness and the meat is tender. If using a charcoal grill, replenish coals as needed to keep temperature steady.
- 7
Optional Glaze Finish
If you want a slightly caramelized exterior, during the last 5 minutes move the ribs back to the direct heat side and grill for 1–2 minutes per side, watching carefully to avoid burning. This will crisp and color the surface.
Resting & Serving
- 8
Remove ribs from the grill and transfer to a cutting board. Tent loosely with foil and let rest for 8–10 minutes to allow juices to redistribute.
- 9
Trim into individual portions between the bones using a sharp knife. Sprinkle chopped parsley and optional chili flakes over the ribs and serve with lemon wedges alongside for squeezing.
- 10
Serve warm. Leftovers keep well refrigerated for up to 3 days; reheat gently in a 350°F (175°C) oven wrapped in foil until warmed through.