Lamb ribs are a very underestimated and underused cut of meat. They are little marvelous bits of flavour! This recipe is finger licking good, with all the herb and garlic working beautifully with the meat.
What You’ll Need:
- 2 x racks lamb ribs, approximately 1.5lb each
- 8 sprigs fresh Rosemary, divided
- 4 garlic cloves, minced
- 4 tbsp olive oil
- Salt & Freshly Cracked Pepper
- Place the lamb ribs 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 4-6 small sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the ribs, then cover them and place in the fridge overnight.
- Prepare the oven (200 degrees C) or braai. Take lamb ribs out of fridge, and brush off the majority of the chopped rosemary and garlic.
- Place the lamb ribs in the oven and grill for 20 minutes, then flip and grill the other side for 20 minutes.
- If you are using the braai, stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke. Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
- Remove the ribs from the oven or braai and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.