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 

Grilled Lamb Ribs with Chimichurri
Photo: © Fredrika Stjärne
Active Time:
50 mins
Total Time:
1 hrs 35 mins



  • 2 cups sherry vinegar

  • 1/2 cup fresh lemon juice

  • 1/2 cup chopped rosemary sprigs

  • 6 garlic cloves, thinly sliced

  • 4 racks well-trimmed, meaty lamb spareribs (about 5 1/2 pounds), cut in half

  • Olive oil, for brushing

  • Kosher salt

  • Freshly ground pepper


  • 1 1/2 cups packed parsley leaves

  • 4 garlic cloves, coarsely chopped

  • 2 tablespoons packed oregano leaves

  • 1 1/2 tablespoons packed rosemary leaves

  • 1 tablespoon packed thyme leaves

  • 1 fresh bay leaf

  • 1 teaspoon crushed red pepper

  • 3/4 cup extra-virgin olive oil

  • 1/3 cup sherry vinegar

  • Kosher salt

  • Freshly ground pepper


prepare the ribs

  1. In a bowl, whisk the sherry vinegar with the lemon juice, rosemary and garlic. Pour the marinade into two large, resealable plastic bags. Add the ribs, seal the bags and turn to coat the ribs. Let the ribs marinate at room temperature for 1 hour, turning the bags halfway through.

meanwhile, make the chimichurri

  1. In a food processor, combine all of the ingredients except the olive oil, vinegar, salt and pepper. Pulse until the herbs are finely chopped. Add the olive oil and vinegar and pulse to combine. Season the chimichurri with salt and pepper and transfer to a bowl.

  2. Light a grill. Remove the ribs from the marinade. Scrape off the garlic and rosemary and pat the ribs dry with paper towels. Brush the ribs with oil and season with salt and pepper. Grill the ribs over moderately high heat, turning, until nicely charred outside and medium-rare, 10 to 12 minutes. Transfer to a platter and serve with the chimichurri.

Make Ahead

The chimichurri can be refrigerated overnight. Bring to room temperature before serving.

Suggested Pairing

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.

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