Did you know that lamb ribs have become a huge food trend for grilling in recent years? I actually had a hard time finding lamb ribs (even from the boutique butchers in Chicago) because every place was sold out! I love pairing this cut of meat with Mediterranean flavors like mint, garlic, lemon, and oregano. It just complements the natural flavors in lamb PERFECTLY.
My buddy Giuseppe tried to get me to go to Italy and open up a barbecue joint. I asked him what kind of meat I’d be working with (because I didn’t think there was a lot of pork to be found in the region), and he said, “We have lamb and we have horses.” Well, I wasn’t gonna cook a horse, so by default I came up with this lamb recipe. What was even better was enjoying this recipe together on a perfect October day with the rest of our friends.
Chef Tony Scruggs is using the Kenmore 5-Burner Gas Grill, available at Sears.
If you’re ready to create your own memories, here’s a great place to start. Unlike barbecuing, you can get this on the table in under two hours. Mangia!
