Grilled Denver Lamb Ribs with Curry
Grilled Denver Lamb Ribs with Curry
Grilled Denver Lamb Ribs with Curry

Grilled Denver Lamb Ribs with Curry


December 22, 2015

Next time you’re in the mood for ribs, try this Denver Lamb Ribs or Lamb Spare ribs as they are an excellent alternative to pork or beef ribs. They have a rich flavor that is complimented by the easy to make curry ruby and the lamb is finished with a drizzle of honey for a mildly sweet taste. Oh so yummy!

  • Prep: 40 mins
  • Cook: 45 mins
  • Yields: 6 Servings


12 racks American Lamb spare ribs

¼ cup curry spice or Homemade Curry (recipe follows)

Salt and pepper, to taste

½ cup olive oil

Honey, for drizzling


½ cup crème fraiche

2 oz. feta, crumbled

2 tbsp buttermilk (optional)

1 tsp prepared horseradish

½ tsp cracked black pepper

1 pinch sea salt


1Remove the membrane on the underneath side of the ribs by inserting a butter knife under the membrane. In a small bowl, combine curry, salt and pepper. Apply oil to ribs; generously coat them on both sides with curry rub. Refrigerate for 30 minutes.

2In a bowl, combine cumin, coriander, curry, mustard, paprika, cardamom and chipotle powder until uniformly mixed.

3Grill the lamb at 350°F on indirect heat for 20 minutes each side, or until a thermometer registers 140°F. Grill lamb meaty-side down on direct heat for another 5 minutes, or to an internal temperature of 145°F, to obtain a nice char and caramelization.

4Remove ribs from grill; finish with a drizzle of honey. Tent under foil for 10 minutes, then slice and serve.


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