Minted Lamb Ribs

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Servings: 4 Difficulty: Intermediate
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Tender, slow-cooked lamb ribs glazed with a bright citrus-mint marinade and grilled to perfection
Minted Lamb Ribs recipe image
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Minted Lamb Ribs

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 1432.3

Description

These Minted Lamb Ribs offer a sophisticated twist on traditional barbecue, blending the rich, gamey flavor of lamb with the bright, aromatic notes of fresh mint and citrus. The ribs are first marinated in a mixture of orange or pineapple juice, lemon, brown sugar, and spices to tenderize the meat and infuse it with deep flavor. Slowly cooked over low heat, the meat becomes fall-off-the-bone tender before being finished on the grill for a beautiful char. The resulting glaze is sticky, sweet, and slightly tangy, creating a perfect balance against the savory lamb. This dish is ideal for special gatherings, summer barbecues, or a luxurious weekend dinner that feels both rustic and refined.

Ingredients

Directions

  1. In a small bowl, whisk together the brown sugar, orange or pineapple juice, lemon juice, chopped mint, onion powder, garlic powder, and seasoned salt until the sugar is mostly dissolved.
  2. Place the lamb ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are completely coated. Remove excess air from the bag and seal tightly, or cover the dish with plastic wrap.
  3. Refrigerate the ribs for 2 to 4 hours, turning the bag or flipping the ribs occasionally to ensure even marination.
  4. Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes. Preheat your grill to medium-low heat, aiming for a temperature of about 300F to 350F (150C to 175C). If using charcoal, arrange coals for indirect heat.
  5. Remove the ribs from the marinade, letting the excess drip off. Reserve the marinade in a small saucepan.
  6. Bring the reserved marinade to a boil over medium heat, then reduce heat and simmer for 5 minutes to pasteurize it. Remove from heat and stir in the olive oil. This will be your basting sauce.
  7. Place the ribs on the grill over indirect heat. Cover the grill and cook for 45 minutes to 1 hour, basting every 15 minutes with the prepared sauce. Turn the ribs carefully when basting to cook both sides evenly.
  8. Check for doneness by probing the meat with a fork; it should be very tender and pull away easily from the bone. The exterior should be well-browned and glazed.
  9. Remove the ribs from the grill and let them rest for 5 to 10 minutes before serving. Garnish with additional fresh mint leaves if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1432.3kcal
% Daily Value *
Total Fat 95.6g148%
Saturated Fat 40.9g205%
Cholesterol 440.4mg147%
Sodium 5213.8mg218%
Total Carbohydrate 24.2g9%
Dietary Fiber 0.9g4%
Sugars 20.9g
Protein 114.2g229%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb ribs, grilled lamb, mint marinade, citrus glaze, barbecue, mediterranean, slow cooked, summer dinner, tender meat, garlic, orange juice, pineapple juice, lemon, brown sugar, onion powder, herbs, glazed, bbq, rib recipe
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