GF

Juicy lamb ribs are barbecued with rosemary & garlic and served with a refreshing lemon mint yoghurt. The perfect tasty finger food to kickstart a summer meal and celebrate Australian lamb.

I like to serve these ribs by themselves as a starter accompanying a main meal with grilled sliced chicken thighs, fresh salad, tabbouleh and souvlaki breads. Or enjoy these as a weeknight meal with a generous tabbouleh salad and wedges. They are such a breeze to prepare and so versatile! Prepare to get your mitts dirty!

What's in this recipe?

Lemon mint yoghurt

Yoghurt
Yoghurt is the base of this sauce and gives it a creamy but tangy flavour that cuts through the fattiness of the lamb.
Lemon juice & zest
Lemon juice helps to thin out the sauce and make it pourable. Adding zest reinforces the fresh lemon flavour that offsets the richness of the lamb perfectly.
Mint
Mint is a beautiful fresh herb that gives the sauce its subtle green colour. It pairs perfectly with the richness of the lamb and gives us Middle-Eastern vibes.
Salt
Salt brings out the flavour of the mint and balances the sauce.

Rosemary & garlic lamb ribs

Lamb ribs
Lamb ribs are such an underused cut! They are the perfect finger food although they can be quite rich and fatty. When paired with lemon and plety of zingy garlic, they are so moreish! Cooking them fast and high allows the fat to caramelise and meat stay juicy and tender. Prepare to get your mitts dirty!
Olive oil
Extra virgin olive oil binds the marinade ingredients together and keeps the ribs juicy. It also keeps the ribs from sticking to the grill when cooking. I prefer extra virgin olive oil for its fresh fruity flavour than a neutral oil.

Lemon juice & zest
Lemon juice gives acidity to the ribs and zest reinforces the fresh lemon flavour that offsets the richness of the lamb perfectly.

Rosemary
Rosemary is a beautiful fragrant herb that can withstand high cooking temperatures. It also helps gives the ribs little crunchy bits that makes them so moreish!
Cumin seeds
Cumin seeds gives the ribs a boost of earthy, nutty flavour. I prefer to use whole seeds over ground cumin as they give extra crunchy texture and are so tasty when cooked.
Garlic
Plenty of fresh garlic gives these ribs so much flavour and offsets the fattiness. Please use fresh over jarred garlic - its sickly sweet and will overpower the flavour of the lamb.
Salt & pepper
Salt brings out all the flavours and a generous amount of pepper provides both texture and a slight spiciness.

Step-by-step photos

Mixing marinade