Grilled Lamb Ribs With Chimichurri Recipe

Cooking Directions

• STEP 1.In a bowl, combine minced garlic, lemon juice, olive oil, salt, pepper, and your choice of spices.
• STEP 2.Place the lamb ribs in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the ribs. Let them marinate in the refrigerator for at least 2 hours or overnight.
• STEP 3.Preheat the grill to medium-high heat. Remove the lamb ribs from the marinade and let any excess marinade drip off.
• STEP 4.Grill the lamb ribs for about 4-5 minutes per side, or until they reach your desired level of doneness. Remove from the grill and let them rest for a few minutes.
• STEP 5.While the lamb ribs are resting, prepare the chimichurri sauce. In a food processor, combine parsley, cilantro, garlic, olive oil, vinegar, salt, and pepper. Pulse until well combined but still slightly chunky.
• STEP 6.Serve the grilled lamb ribs with a generous drizzle of chimichurri sauce on top. Garnish with fresh herbs, if desired. Enjoy!

Cooking Tips

• For the marinade, you can use spices like paprika, cumin, coriander, or rosemary to enhance the flavor of the lamb ribs.
• Letting the lamb ribs marinate overnight will result in a more flavorful and tender meat.
• Make sure to let the lamb ribs rest after grilling to allow the juices to redistribute and ensure a juicy and tender bite.
• If you don't have a food processor, you can finely chop the herbs and garlic by hand and mix them with the other ingredients for the chimichurri sauce.

Storage and Serving

• Leftover grilled lamb ribs can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the ribs, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the grilled lamb ribs with chimichurri sauce as a main dish, accompanied by roasted vegetables, mashed potatoes, or a fresh salad.
• You can also serve the lamb ribs as part of a larger spread for a barbecue or gathering.