Grilled lamb ribs fall into that category of foods which look elegant but require only basic outdoor cooking skills. Because grilling brings out lamb's smoky, succulent side, you won't need much more than a salt rub to tenderize the ribs and release their juices. For a special touch, however, consider including lamb's frequent flavor partners, such as rosemary, parsley and sage. Mince these herbs and include them in the seasoning rub, which will develop into an aromatic, crispy crust during grilling.
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Mix the seasoning rub in a shallow bowl. Chopped herbs such as rosemary, sage and parsley, as well as pepper, can be added in proportions according to your taste. The mix should include at least 1 tablespoon of salt for every 8 to 10 lamb ribs.
Rub the lamb ribs on all sides with the seasoning mixture, and set the ribs on a baking sheet to rest while the grill preheats.
Clean the grill grates, if needed, and lightly spray the grates with nonstick oil spray.
Set up the grill for medium heat.
Transfer the lamb ribs from the baking sheet to the grill. Let the ribs cook for at 3 to 5 minutes over medium heat.
Turn the ribs over and cook for another 3 to 5 minutes.
Insert a cooking thermometer into the fleshiest part of a sample rib to ensure that it has reached at least 120 degrees Fahrenheit for rare meat, or 130F for medium rare.
Remove the ribs from the grill when they reached the desired temperature, and let them rest on their serving platter for at least 3 minutes.