Grilled Lamb Ribs
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3
½ pounds lamb ribs (1.59kg) with lots of fat (ask your butcher) Place ribs into a sealable plastic baggie. |
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Mix diced onion, garlic, oregano, thyme, honey, olive oil, white wine, pepper, cinnamon, lemon zest and lemon juice in a bowl. Pour all but 1/3 of a cup of the marinade into the bag over the ribs. Seal the bag and toss gently to coat. Place in refrigerator over night. Reserve the last 1/3 of the marinade for basting while cooking the ribs. Refrigerate until it's time to use.
Remove ribs from refrigerator and discard excess marinade. Pat the ribs dry of the excess liquid. Season the meat liberally with salt and pepper.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the ribs on the side of the BBQ without direct heat. Cook for 1.5 - 2 hours with the BBQ lid closed or until tender. With 15 minutes of cooking time remaining, lift BBQ lid and drizzle ribs with leftover marinade that was reserved.
Yield: Serves 4
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