Grilled Lamb Ribs with Chimichurri Recipe

Name: Grilled Lamb Ribs with Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
prepare the ribs In a bowl, whisk the sherry vinegar with the lemon juice, rosemary and garlic.
2
Pour the marinade into two large, resealable plastic bags.
3
Add the ribs, seal the bags and turn to coat the ribs.
4
Let the ribs marinate at room temperature for 1 hour, turning the bags halfway through.
5
meanwhile, make the chimichurri In a food processor, combine all of the ingredients except the olive oil, vinegar, salt and pepper.
6
Pulse until the herbs are finely chopped.
7
Add the olive oil and vinegar and pulse to combine.
8
Season the chimichurri with salt and pepper and transfer to a bowl.
9
meanwhile, make the chimichurri Light a grill.
10
Remove the ribs from the marinade.
11
Scrape off the garlic and rosemary and pat the ribs dry with paper towels.
12
Brush the ribs with oil and season with salt and pepper.
13
Grill the ribs over moderately high heat, turning, until nicely charred outside and medium-rare, 10 to 12 minutes.
14
Transfer to a platter and serve with the chimichurri.

1201

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups sherry vinegar, 1/2 cup fresh lemon juice, 1/2 cup chopped rosemary sprigs, 6 garlic cloves, thinly sliced, and more.

Yes, Grilled Lamb Ribs with Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Lamb Ribs with Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions