Rosemary Lamb Ribs Recipe
Ingredients
| 3 1/2 to 4 pounds lamb ribs | ||
| Rosemary Marinade | ||
| Dried rosemary | 1 Teaspoon | |
| 1/2 teaspoon each: salt and freshly ground black pepper | ||
| Catsup | 1 1/2 Cup (16 tbs) | |
| Garlic | 3 Clove (5gm), minced | |
| Onion | 1 Small, minced | |
| 3/4 cup grape jelly, heated with 2 tablespoons water | ||
| Worcestershire sauce | 1 Teaspoon | |
| Red wine vinegar | 1 Tablespoon | |
| Dried rosemary | 2 Tablespoon | |
Directions
Remove all visible fat from lamb and cut into 2-rib sections.
Combine rosemary marinade ingredients.
Pour marinade into 2 large resealable plastic bags.
Divide ribs between the 2 bags and seal.
Turn bags several times to coat meat.
Refrigerate and marinate for 3 to 4 hours, turning occasionally.
Drain the meat and reserve marinade.
Preheat grill.
Sprinkle rosemary into the water in the drip pan.
Replace grill surface.
Grill ribs over medium-high heat, turning as needed.
Ribs should be crisp on the outside and cooked on the inside.
Brush with marinade as you turn ribs.
Remove ribs from grill and serve hot.
Good with eggplant relish (recipe follows) and a Greek salad.
Combine rosemary marinade ingredients.
Pour marinade into 2 large resealable plastic bags.
Divide ribs between the 2 bags and seal.
Turn bags several times to coat meat.
Refrigerate and marinate for 3 to 4 hours, turning occasionally.
Drain the meat and reserve marinade.
Preheat grill.
Sprinkle rosemary into the water in the drip pan.
Replace grill surface.
Grill ribs over medium-high heat, turning as needed.
Ribs should be crisp on the outside and cooked on the inside.
Brush with marinade as you turn ribs.
Remove ribs from grill and serve hot.
Good with eggplant relish (recipe follows) and a Greek salad.
Chef
