When my brothers and I were well younger, like knee high to a grasshopper or possibly back when pussy was a kitten, my Ma would throw a barbecue every now and then and if there was something that we were guaranteed at her barbecues was that she would be cooking a pile of lamb ribs that the butcher had marinated especially for her (or maybe they just came straight from his window display) and she would be cooking them on the grill on a fire that was still a little too hot for the purpose so the lamb ribs always hit the table a little darker and crispier than was first intended. But that was when we employed the amazing flavour improving capabilities of the tomato sauce (ketchup). A bit of a touch up with the
“dead ‘orse” and zero fucks were given about what they were meant to look and taste like because we loved the shit out of them just like that.

No amount of those charred little morsels would be the right amount to quell our appetites.

This recipe came from a thought about my mums’ barbecues and those lamb ribs she’d cook. Hopefully it’s straight forward enough that you won’t need to call on the masking capabilities of the tomato sauce. Let’s hope.

GRILLED LAMB RIBS

(Allow 1 rack per person if that’s all you’re having, or 3-4 ribs per person if they’re part of a feast)

2x 700 g rack lamb ribs, trimmed of excess fat
2 cloves garlic, microplaned
1 sprig rosemary, leaves picked and chopped
1 teaspoon dried oregano
½ teaspoon dried thyme
Zest of half a lemon
Olive oil
Salt and pepper to season

In a bowl, combine garlic, herbs, lemon zest and a good splash of olive oil, and mix to combine.
Rub lamb ribs with herby marinade. Wrap and allow to marinate over night or for a few hours at the very least – I’m sure you can organise yourself that much.
Set your barbecue up for some indirect cooking.
Remove ribs from marinade, reserving anything that’s left in the dish for basting, and season ribs with salt and pepper.
Place ribs on a medium-warm spot on your grill or in your barbecue or oven. This is where they are going to hang out for the next 2-3 hours (you want the lamb to be cooking fairly gently right now). Turn them a couple of times and baste them with any leftover marinade too.
When it comes time for them to hit the grill they will be kinda tender but firm. Hopefully this makes sense to you but on the off chance you get it all wrong and it goes to hell in a handbag, never forget the tomato sauce will save. Monnie Stockdale would approve.
Now you move those ribs directly over the coals, turning regularly for 15-20 minutes or until they have a good few caramelised lamby bits on them and they are just damn well looking like something you really want to eat.
Let them rest in a dish in a warm spot for 10 minutes.
Slice into ribs from the underside (where you can actually see the rib bone and where you need to cut) and serve with tomato, BBQ or chimichurri sauce. Actually, serve with whatever sauce you want. Your lamb ribs mate.