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 Time40 minsCook Time45 minsTotal Time1 hr 25 mins
12 racks American Lamb spare ribs
1 cup curry spice or Homemade Curry (recipe follows)
Salt and pepper, to taste
1 cup olive oil
Honey, for drizzling
CREAMY FETA-HORSERADISH SAUCE
1 cup crème fraiche
2 feta, crumbled
2 tbsp buttermilk (optional)
1 tsp prepared horseradish
1 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.
Ingredients
12 racks American Lamb spare ribs
1 cup curry spice or Homemade Curry (recipe follows)
Salt and pepper, to taste
1 cup olive oil
Honey, for drizzling
CREAMY FETA-HORSERADISH SAUCE
1 cup crème fraiche
2 feta, crumbled
2 tbsp buttermilk (optional)
1 tsp prepared horseradish
1 tsp cracked black pepper
1 pinch sea salt
Directions
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.
Grilled Denver Lamb Ribs with Curry
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