Go Back
grillgirl, how to grill lamb ribs
Print Recipe
No ratings yet

Grilled Denver Lamb Ribs

Author: Robyn

Ingredients

  • 2 racks Denver lamb spare ribs

For the rub:

  • ½ cup olive oil
  • salt pepper to taste
  • ¼ cup curry spice OR make your own with the ingredients below
  • honey- to drizzle at the end- I used Bees Knees spicy honey from mixemade.com

Make your own curry:

  • ½ tbsp. cardamom
  • 1 tbsp turmeric
  • 2 tbsp cumin
  • 2 tbsp coriander
  • 1 tbsp dry mustard
  • 1 tsp chipotle powder or your favorite pepper
  • 1 tbsp smoked paprika

Instructions

  • Combine all ingredients until uniformly mixed. Next, prepare your ribs by removing the membrane on the underneath side. This can be done by using a butter knife and inserting it underneath the membrane.
  • Apply olive oil to the ribs and then generously coat them on both sides with the rub. Let them marinate the fridge for 30 minutes while you prepare your grill.
  • I used "Bees Knees" spicy honey to finish these ribs with a hint of sweet and spicy.
  • Prepare your grill for 350 degrees with a direct and indirect zone. Grill the lamb on indirect heat for 20 minutes each side, or until an internal read thermometer reads 140 degrees.
  • Grill the lamb for another 5 minutes (or until at 145 degrees internal temp), meaty side down, to obtain a nice char and caramelization on the grill.
  • Pull the ribs off and finish with a drizzle of honey to give that “gooey, finger licking good” effect and a hint of sweetness. Tent under foil for 10 minutes, then slice and serve.

Notes

This is a recipe I developed in collaboration with the American Lamb board.