New Zealand Grass-fed Lamb Ribs with Lemon, Honey & Rosemary Recipe
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Set aside the knives and forks, these marinated grass-fed lamb ribs are full of flavor and finger licking good. Lamb loin chops or shoulder chops are also suitable cuts for this recipe.
Ribs are sold two ways, as individual ribs or joined together. If joined together, cut them into two, three or four-rib pieces. The bigger the pieces, the longer they will take to cook.
Because ribs are mainly bone, they will take longer to cook than you may think, but don’t turn the heat up all the way. If the pan or grill is too hot, the marinade will burn before the ribs are cooked through, so stick to medium-high heat.
For the Lamb:
- 2 1/4 lbs. of New Zealand grass-fed lamb ribs (Tip: look for the Taste Pure Nature Logo)
- Salt and pepper, to taste
For the Marinade:
- 1/4 cup oil
- 2 tablespoons lemon juice
- 3 cloves garlic, crushed
- 1 1/2 tablespoons tomato paste
- 2 sticks fresh rosemary leaves, roughly chopped
- 1/4 cup fresh thyme leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 1 tablespoon honey
- 1 teaspoon paprika
- Zest of 2 lemons
- Pinch of chili flakes
- Chopped fresh parsley
- Sesame seeds
For the Marinade:
- 1. Mix all the marinade ingredients in a small bowl to combine. Place the lamb ribs in a resealable bag or plastic container and add the marinade, mixing well to coat, then cover.
- 2. Leave to marinate for at least one hour or overnight in the fridge.
For the Lamb Ribs:
- 3. Remove the ribs from the fridge at least 30 minutes before cooking and season with salt and pepper, to taste.
- 4. Preheat a barbecue grill or frying pan to a medium-high heat. Add the ribs and cook until browned and crunchy on all sides – around 15-20 minutes. If you have individual ribs they will only take about 10-15 minutes.
- 5. Arrange cooked ribs on a platter and sprinkle with fresh parsley and sesame seeds.