in Recipes

Lamb ribs

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Ingredients for 3 servings:

  • 1 saddle of lamb, ribs only
  • 2 large onions
  • 200 ml cream
  • 100 ml olive oil
  • 1 tsp fish sauce
  • 1 tsp pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 30 minutes

Have the butcher carve the lamb loin. We only need the ribs. Have the ribs cut into pieces with 3 to 4 bones each. For the marinade, puree the onion and mix with all the other ingredients. Add the ribs to the marinade and, if possible, vacuum seal. Refrigerate for 24 hours. Prepare the grill for 150 degrees Celsius (300 degrees Fahrenheit) using indirect heat. Remove the lamb ribs from the marinade and place them meat-side down on a wire rack with a draining tray. Cooking time: 90 to 120 minutes. After 45 minutes, turn the ribs (meat-side up). When the meat falls away from the bone, the ribs are done.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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