When it comes to grilling, lamb ribs are hard to beat in terms of their rich flavor and tenderness. While they may appear to be intimidating to cook, with the right technique and timing, anyone can make a delicious batch of lamb ribs that will have their guests coming back for more. Here’s a foolproof guide on how to cook lamb ribs like a pro:
Preparation
The first step to cooking the perfect lamb ribs is to prepare them correctly. Begin by trimming excess fat off the ribs using a sharp knife. Trimming the fat can ensure that the meat doesn’t burn or become too fatty.
Next, season your lamb ribs with your favorite dry rub or marinade. Many people swear by combining garlic, rosemary or thyme with a sprinkle of salt and black pepper, but there are many seasoning options to choose from. Rub the seasoning into the meat so it can absorb the flavors.
Cooking
Now that the lamb ribs have been prepped and seasoned, it’s time to start cooking! Grilling is the ideal cooking method for lamb ribs as it will impart a charred, smoky flavor that perfectly complements the meat.
Grilling Tips:
- Preheat your grill to a medium-high heat of about 350-400 degrees Fahrenheit.
- Place the seasoned lamb ribs onto the grill, bone-side down, and cook for approximately 20 minutes.
- Turn the ribs over and cook for another 15-20 minutes on the other side.
- Check to ensure the meat is properly cooked by inserting a thermometer into the thickest part of the rib. It should read at least 145 degrees Fahrenheit for the lamb ribs to be done.
- Remove the lamb ribs from the grill and let them rest for at least 5 minutes before serving.
Serving
Once the lamb ribs have rested, it’s time to serve! Adding a tasty sauce, like a honey mustard glaze or mint jelly, can take the dish to the next level. Arrange the ribs on a platter and garnish with fresh herbs.
Remember, cooking lamb ribs is not a complicated process if you follow these simple steps. In no time, you’ll be able to serve up incredibly tasty and tender lamb ribs that will impress your guests.
