Course:
Main
Cuisine:
Mediterranean
Servings:
4
Prep time:
5 min
Cook time:
30 min
Idle time:
6 hrs
Ingredients
- 1 lb. lamb ribs
- 2 tbsp. fresh rosemary leaves
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup olive oil
- 2 large garlic cloves
Method
- In a food processor, finely mince the garlic, rosemary leaves, salt, black pepper, and olive oil to create a wet rosemary marinade paste. Aim for a smooth and homogenous mixture.
- Trim off any silver skin and excess fat from the lamb ribs.
- Coat the lamb ribs with the prepared wet rosemary marinade, massaging it into the meat to ensure it penetrates thoroughly.
- Place the marinated lamb ribs in a non-reactive container and cover the meat with a plastic wrap.
- Marinate for a minimum of 6 hours. For best results, marinate the ribs overnight.
- Cook the ribs on the grill until the meat reaches your desired level of doneness, with a flavorful char on the outside.
- Serve with couscous, slices of ripe tomato, some crumbled Macedonian feta or Greek salad.
Enjoy!
Recipe Tips
- This wet marinade paste is quite versatile. You can use it on any cut of lamb or beef.
- To remove the silver skin, slip a knife under the edge of the membrane and carefully peel it off. Removing the silver skin will allow the marinade to better penetrate the meat and result in a more tender and flavorful dish.
- While we prepared these ribs on a charcoal barbecue grill, a gas grill will yield equally good results. The time guideline for making the ribs on a charcoal BBQ grill is 30 minutes. If you like the lamb well done add 20 minutes for medium done.
- Dress up any celebration with vibrant, flavorful offerings that will impress and delight your guests. Check out the Rouxbe.
Printable Recipe:
Easy BBQ: Rosemary Lamb Ribs
Quick and flavorful lamb ribs marinated in rosemary paste. Effortlessly impressive dining.Prep takes just 5 mins. Serve with couscous or Greek salad. Perfect with a full-bodied red wine like Argentinian Malbec or Australian Shiraz.
Servings: 4
Ingredients
- 1 lb. lamb ribs
- 2 tbsp. fresh rosemary leaves
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup olive oil
- 2 large garlic cloves
Instructions
- In a food processor, finely mince the garlic, rosemary leaves, salt, black pepper, and olive oil to create a wet rosemary marinade paste. Aim for a smooth and homogenous mixture.
- Trim off any silver skin and excess fat from the lamb ribs.
- Coat the lamb ribs with the prepared wet rosemary marinade, massaging it into the meat to ensure it penetrates thoroughly.
- Place the marinated lamb ribs in a non-reactive container and cover the meat with a plastic wrap. Marinate for a minimum of 6 hours. For best results, marinate the ribs overnight.
- Cook the ribs on the grill until the meat reaches your desired level of doneness, with a flavorful char on the outside.
- Serve with couscous, slices of ripe tomato, some crumbled Macedonian feta or Greek salad.
Notes
- This wet marinade paste is quite versatile. You can use it on any cut of lamb or beef.
- To remove the silver skin, slip a knife under the edge of the membrane and carefully peel it off. Removing the silver skin will allow the marinade to better penetrate the meat and result in a more tender and flavorful dish.
- While we prepared these ribs on a charcoal barbecue grill, a gas grill will yield equally good results. The time guideline for making the ribs on a charcoal BBQ grill is 30 minutes. If you like the lamb well done add 20 minutes for medium done.