It’s barbecue time, but don’t settle for chicken drumsticks and a sausage. Instead try something a little more adventurous, like this delicious recipe from Kamil Koper, head chef at the Grey Horse in Kingston.
Grilled Lamb Ribs with Chimchurri Sauce
- FOR THE LAMB
- 2 x racks lamb ribs, approximately 1.5lb each
- 8 sprigs fresh rosemary
- 4 garlic cloves, minced
- 4 tbsp olive oil
- Salt & Pepper
- FOR THE CHIMICHURRI SAUCE
- 1 bunch flat leaf parsley
- 1 bunch cilantro/coriander
- 1 bunch fresh oregano
- 4-5 sprigs of thyme (discard the woody stems and use leave only)
- 2-3 cloves garlic
- Juice of one lemon
- 1 mild-medium heat chilli
- Olive oil to blend
- Salt to taste
- FOR THE LAMB:
- Place the lamb racks on a large tray or dish and season well with salt and pepper on both sides. Drizzle with olive oil to coat both sides.
- Roughly chop six sprigs of rosemary. Sprinkle the rosemary and garlic all over the racks, then cover them and place them in the fridge overnight.
- Take racks out of the fridge, and brush off the majority of the chopped rosemary and garlic.
- Place lamb racks on the indirect side, and grill for 20 minutes, then flip and grill the other side for 20 minutes. Keep the lid closed during both cooks.
- FOR THE CHIMICHURRI SAUCE:
- Clean and dry all herbs, chop roughly and place into a food processor. Add in roughly chopped chilli, garlic, salt and lemon juice.
- Blend to combine, until herbs are chopped into very small pieces. Make sure that you do the majority of your blending before the oil goes in.
- On a medium speed, drizzle in olive oil until the mixture combines. There should be oil present on the spoon when you spoon your chimichurri out, so make sure it's not too dry. Don't over-chop when adding the oil, as it may start to emulsify and make the final sauce cloudy.
- TO SERVE:
- Slice the lamb racks, cover them with Chimichurri sauce and enjoy