Barbecued Lamb Ribs
Who doesn’t love barbecued ribs? Slow cooked over flames with tender, succulent meat falling from the bone. What’s not to love?! Pork and beef ribs are the usual suspects, but lamb ribs are quite often cheaper than those other ribs, equally delicious and will be a show-stopper at any backyard fiesta. Ask your butcher for lamb ribs because you won’t find them at your supermarket.
1. Pick the leaves of 2 sprigs of rosemary and mix together with the garlic, spices, lemon zest and olive oil and slather this marinade all over the ribs. Place in a dish in the fridge for a few hours to marinate, ideally overnight.
2. Remove the ribs from the fridge an hour before you want to start cooking and allow them to warm up to room temperature.
3. Light your barbecue, keeping the lid closed so it heats up faster.
4. Tie together the remaining rosemary sprigs to use as a basting brush during the cooking process and mix together the vinegar and water in a small bowl.
5. When you are ready to cook, lightly oil the ribs and season liberally with sea salt.
6. Sear the ribs on a smoking hot grill for 3-5 minutes on each side, taking care not to let them burn.
7. Close the lid of the barbecue, turn the heat down to its lowest heat setting (If your barbecue has a temperature gauge then aim to keep the barbecue around 120°C) and cook for about 1.5 hours, basting the ribs ever 15 minutes or so with the rosemary sprigs and spritz.
8. Once the meat is tender and the bones pull apart with ease, carefully remove the ribs from the grill and wrap in foil and allow to rest for 20 – 30 minutes.
9. To serve, remove from the foil and using a sharp knife, slice between each rib.
Serve with crispy, ice-cold Estrella Galicia World Lager beer and a lot of paper napkins, things are about to get messy.
As you travel through Spain, you see a country with so much more to offer than the tapas we see in the UK. As Pilgrims seek fuel along their journey, the distinct regions in Spain along the Camino all take their turn overwhelming travelers with vibrant and diverse flavours, textures and produce. Each village takes pride in feeding and inspiring Pilgrims onwards.
- Preparation time:
- 20 min
- Cooking time:
- 1.5 hours.
- 2 lamb rib racks
- 100ml olive oil
- 4 cloves of garlic, peeled and chopped
- 6 sprigs of rosemary
- 1 tbsp Spanish smoked paprika
- 1 tbsp ground cumin
- The zest of 1 lemon
- Sea salt flakes, for cooking
- 120ml white wine vinegar, for spritzing
- 1 cup water, for spritzing
A traditional flavour of marked bitterness and refreshing aftertaste.
Available from: Waitrose, Majestic, Co-op and Greene King online.