Lamb Ribs

Tom Mylan of The Meat Hook in Brooklyn says that ribs are the most inexpensive and unsung cut of the lamb, and are similar to more popular pork spare ribs. He marinates them in brown sugar, cumin, coriander and cinnamon before grilling them with apple cider vinegar and molasses sauce—a perfect marriage of Middle Eastern spices and American barbecue. The ribs sit on a low heat for over an hour, resulting in incredibly tender meat. Michael Symon puts a Greek twist on lamb ribs by seasoning them with oregano, coriander and quick-preserved lemons. Find these recipes and more in Food & Wine's guide to lamb ribs.

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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. Slideshow:  More Grilled Lamb Recipes 
Cumin-and-Coriander Grilled Lamb Ribs
Rating: Unrated 5662
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. Slideshow:  More Grilled Lamb Recipes 
Grilled Lamb Ribs with Chimichurri
Rating: Unrated 1
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. Slideshow: Global Grilling