Best 2 Grilled Lamb Ribs With Chimichurri Recipes

Grilled lamb ribs with chimichurri sauce is a tantalizing dish that offers a delightful balance of flavors. The succulent and tender lamb ribs, charred to perfection with grill marks, create a satisfying meaty experience. The addition of a vibrant chimichurri sauce made from fresh herbs, garlic, olive oil, and tangy lemon juice adds a burst of brightness and acidity to complement the richness of the lamb. A platter of grilled lamb ribs with chimichurri is a pleasing sight, garnished with fresh herbs and served alongside grilled vegetables or a crisp salad, making it an ideal dish for a summer cookout or an elegant dinner party.

Here are our top 2 tried and tested recipes!

ARGENTINEAN-STYLE RIBS WITH HOMEMADE CHIMICHURRI

Argentinean-Style Ribs with Homemade Chimichurri image

Argentinean preparation is simple but is all about the cooking technique. These ribs cook better on a rotisserie as they self-baste for maximum flavor and juiciness. If you're going to cook this recipe on a grill, add some charcoal or hardwood to add more flavor to the ribs. If you do not have a rotisserie set-up, you can simply cook these directly on the grill. Allow the chimichurri to rest at least 2 hours before serving - this will allow time for the flavors to marry together. The chimichurri is a delicious spread that adds a zest to any Argentinian style dish, and this makes a great topping for the slow roasted ribs. This can also be a great topping for grilled chicken breast, lamb or fish.

Provided by Guy Fieri

Categories main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup chopped Italian parsley
2 tablespoons chopped basil
2 tablespoons chopped oregano
1/4 cup chopped white onion
2 tablespoons minced garlic
2 tablespoons diced red bell pepper
1 tablespoon lime zest
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 pounds baby back pork ribs
6 tablespoons kosher salt
6 tablespoons freshly cracked black pepper

Steps:

For the chimichurri: Add the parsley, basil, oregano, onion, garlic, bell pepper, lime zest, oil, vinegar, salt and pepper to a food processor. Pulse together till your desired texture is reached. Refrigerate for at least 2 hours before serving.
For the ribs: Set up a grill with charcoal. Once the coals are white-hot, place some smoked hardwood on top of the coals to create some smoke.
Sprinkle the ribs liberally with the salt and pepper on both sides. If using a rotisserie, thread the ribs on spit/skewers so they are stacked up and threaded neatly.
Once the fire has settled, place the ribs over the fire and turn on the rotisserie. Cook for 1 to 2 hours until desired doneness and the ribs have an internal temp of 190 degrees F. Serve immediately off the rotisserie with the chimichurri sauce.

GRILLED LAMB CHOPS WITH GREEN GARLIC CHIMICHURRI

Grilled Lamb Chops with Green Garlic Chimichurri image

Fire up the grill for this amazing main dish.

Provided by Ann Taylor Pittman

Time 30m

Number Of Ingredients 11

Ingredients

2 (2-lb.) racks of lamb (8 bones each), frenched
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon black pepper
1 ¼ teaspoons kosher salt, divided
6 tablespoons olive oil, divided
5 small green garlic stalks or large scallions
⅓ cup chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
¼ teaspoon crushed red pepper
1 medium garlic clove, grated (¼ tsp.)

Steps:

Preheat grill to medium-high (400°F to 450°F). Cut lamb racks between bones to form 16 rib chops total. Stir together cumin, coriander, black pepper, and 1 teaspoon of the salt in a small bowl. Brush both sides of lamb chops evenly with 1½ tablespoons of the oil; sprinkle evenly with cumin mixture. Let stand at room temperature 15 minutes.
While lamb stands, drizzle garlic stalks evenly with 1½ teaspoons of the oil in a bowl; toss gently to coat. Arrange garlic stalks on oiled grates; grill, uncovered, turning often, until lightly charred, 4 to 5 minutes. Transfer to a cutting board; let cool slightly, about 3 minutes.
Stir together parsley, vinegar, crushed red pepper, grated garlic, and remaining ¼ teaspoon salt and ¼ cup oil in a medium bowl. Chop grilled garlic stalks, and stir into parsley mixture.
Place lamb chops on oiled grates; grill, covered, just until grill marks appear, about 2 minutes per side. Serve lamb alongside chimichurri.

Tips:

Choose the right lamb ribs: Look for ribs that are meaty and have a good amount of marbling. Avoid ribs that are too fatty or have a lot of bone.
Prepare the ribs properly: Remove the membrane from the back of the ribs and trim off any excess fat. Cut the ribs into individual pieces, if desired.
Marinate the ribs: Marinating the ribs in a flavorful marinade will help to tenderize them and add flavor. You can use a variety of marinades, such as a simple olive oil and herb marinade, or a more complex marinade with spices and citrus.
Grill the ribs over medium-high heat: Preheat your grill to medium-high heat and cook the ribs for 10-12 minutes per side, or until they are cooked through.
Make the chimichurri sauce: While the ribs are grilling, make the chimichurri sauce. This sauce is a flavorful condiment made with fresh herbs, olive oil, and vinegar.
Serve the ribs with the chimichurri sauce: Once the ribs are cooked, serve them with the chimichurri sauce. You can also serve the ribs with other sides, such as roasted vegetables or mashed potatoes.

Conclusion:

Grilled lamb ribs with chimichurri sauce is a delicious and easy-to-make dish that is perfect for a summer cookout. The ribs are tender and flavorful, and the chimichurri sauce adds a bright and herbaceous flavor. This dish is sure to be a hit with your friends and family.