Grilled Lamb Racks/Ribs

Grilled Lamb racks/ribs is a party pleaser starter recipe. Lamb ribs are marinated with Indian masala and slow cooked in grill for long hours and this infuses the masala into the ribs and the final product is soft, juicy, spicy & tasty lamb chops. Both Costco & Sams Club sell lamb racks. Costco ones are grass-fed and Sams club ones are grass-finished. Grass-fed lamb would have grazed on grass for a significant portion of their lives. But they might be fed grains too in the final stages to fatten them up. But Grass-finished lamb will be raised exclusively on grass and forage from start to finish, throughout the life. Note that grass-fed lambs will have more fat than grass-finished lamb and so require less/no oil but tastes the best! So, the choice is yours. We opt for grass-finished lamb, if we are making for us and grass-fed lamb, if we are making it for potluck or parties, as taste is the first priority on such occasions.

Grilled Lamb Racks/Ribs

 

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Prep time

15 mins

Cook time

2 hours 3 mins

Total time

2 hours 18 mins

 

Serves: 4

Ingredients

Base ingredient:

• Lamb ribs - 8 pieces or 1 lamb rack

To Marinate:

• Chilli powder - 1 tsp
• Coriander Powder - 1 tsp
• Jeera powder - ¼ tsp
• Ginger garlic paste - 1 tsp
• Salt - ½ tsp or as required
• Lemon juice - ½ tsp

Optional

• Olive oil - 1 tsp (only for grass-finished lamb)

Instructions

1. Separate each rib from the rack
2. Wash well with turmeric powder mixed water and then wash again with plain water.
3. Drain the water completely and pat dry with tissue papaer to remove excess water.
4. Add Coriander Powder, Chilli powder, Jeera powder, Ginger garlic paste, Salt and Lemon juice to lamb ribs and mix well.
5. Cover the marinated lamb ribs and keep refrigerated for 4 to 8 hours or leave it overnight for good result.
6. Keep the marinated lamb ribs out from the fridge for one hour before baking.
7. Preheat the oven to 200 degree Farenheit. Make it to 250 Farenheit if the lamb ribs are bulky.
8. Line silver foil in a baking tray. Line the marinated ribs and close the tray with silver foil. You shall use a long foil to cover both bottom and top.
9. Once preheated, bake for 2 hours. This has to be slow-cooked for best results with perfect burst of flavors.
10. After 2 hours, take out the tray and cut out/remove the top-covered silver foil and drain out the water let out by lamb.
11. Then bake open for 15 minutes.
12. Then broil in High mode for 15 minutes.
13. Transfer to serving container and keep closed (not tight) to avoid drying out.

Notes

1.If using grass-finished lamb, use less masala as it will have less fat and so won't let out much water. The recipe given is for grass-fed lamb which will let out water and so some masalas will be oozed out in the water let out by lamb. Also, as grass-finished lamb will have less fat, I recommend using olive oil. Mix oil just before baking. Do not mix oil while marinating as oil won't let the masala penetrate through the ribs.
2.You shall skip overnight marination and bake it immediately and it still will taste good but overnight marinated ones will taste tooo good 😉
3.Make sure there is no water in the tray before turning on Broil mode as water might cause smoke while broiling.

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