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. Slideshow: Global Grilling
The chimichurri can be refrigerated overnight. Bring to room temperature before serving.
To go with grilled, gamey lamb, like those raised at Anya Fernald’s Belcampo in Uruguay, look for a dense, rustic Tannat, also from Uruguay.