Grilled lamb ribs marinated with garlic, herbs and lemon are savory and absolutely mouthwatering. If you’ve never tried lamb ribs before, now is the time!
Reading: how to grill lamb ribs
Full recipe with amounts can be found in the recipe card below.
- Lamb ribs. I buy lamb riblets/individual ribs as they are much easier to cook than a whole rack. If using a whole rack, you’ll need to grill it low and slow (for approximately 2 hours) to allow the connective tissue and fat to soften and render out. You can ask your butcher to cut the rack of lamb into riblets.
- Oil. I used olive oil but canola, grapeseed or avocado will also work.
- Lemon juice.
- Mixed dried herbs. The mix I used contains oregano, parsley, rosemary, marjoram, sage and thyme.
- Garlic cloves.
- Smoked paprika.
- Chilli flakes.
Read more: Roasted Garlic on the Grill | Family Cuisine
How to grill lamb ribs
- Make the marinade: Finely chop the herbs and garlic then place in a bowl. Add the oil, lemon juice, dried herbs, smoked paprika and chilli flakes then season generously with salt and pepper. Place the lamb ribs in a dish suitable for marinating then pour over the marinade. Cover and allow to marinate for at least 1 hour but up to 24 hours in the fridge.
- Grill the ribs: Grill the ribs over medium-hot heat for 20-30 minutes. It’s important to allow the fat to render out to give you the juiciest end result possible. If your ribs are browning too quickly, move them to a cooler part of the grill to avoid burning. If your grill/braai/barbecue has a lid, close it during cooking to help with the cooking. Grill halved lemons with the ribs. They are just delicious when used to add more zing to the ribs once cooked.
- Serve: Once the ribs are cooked, remove from the heat and allow to rest for 5 minutes then serve with grilled lemons.
View more: How To Slow Cook Ribs In Oven 200 Degrees
How long to cook lamb ribs
Single ribs shouldn’t take longer than 20-30 minutes to cook when grilled over medium-high heat. The ribs are cooked when the meat is succulent and cooked through. I like to make sure the lamb is golden, caramelized with crispy fat.
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