Grilled Lamb Ribs with Quick Preserved Lemons
Michael Symon, who grew up in a Greek and Sicilian family, often adds Greek accents when he cooks. He seasons lamb ribs with oregano and coriander before grilling and serves them with tangy, quick-preserved lemons.
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Cumin-and-Coriander Grilled Lamb Ribs
Lamb ribs are the most inexpensive and unsung part of the lamb, says Tom Mylan, who says they're very similar to pork spare ribs. Here he combines the sweet and tangy flavors of American barbecue with Middle Eastern seasonings for richly flavored, succulent ribs.
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Vadouvan-Spiced Lamb Ribs
These slow-roasted lamb ribs from Boston chef Tony Maws are rubbed with a vadouvan, a fragrant French curry-esque spice blend, and loaded with the rich, gamey flavor of lamb. Because lamb ribs can be fatty, it's best to get them from small farms where the lambs are younger and more active, and therefore leaner.
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Lamb Rib Chops with Vegetable Hash
Samfaina is a quick Catalan hash of diced eggplant, bell pepper and zucchini. This version is loaded with herbs and seasoned with smoked ham. Typically served with pork chops or fish, such as cod, it's delicious with lamb too.
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Grilled Lamb Ribs with Chimichurri
Chef Santiago Garat grills these lamb ribs at outdoor barbecue parties at the farm so they’re crispy on the outside. The tangy, extra-herby chimichurri is a perfect partner for the rich meat.
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Grilled Lamb Ribs with Glazed Shiitake Mushrooms
Lamb ribs have become more popular with chefs like Seamus Mullen who appreciate the flavor and value of this underused cut of meat. Since lamb ribs aren’t very big, they’re an ideal cocktail snack.
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