Lamb Pyrenees Churrasco: Garlic & Herb Grilled Lamb Ribs Recipe
At The Ribeye Club, we take pride in offering exceptional meats that inspire exceptional recipes. Our Lamb Pyrenees Churrasco are a testament to this commitment. Sourced from the renowned Agnei Ibérico range, these ribs are celebrated for their unique flavor and appearance. Each strip weighs approximately 600 grams, providing a generous portion for your culinary creations.
Today, we’re excited to share a recipe that highlights the rich, tender flavor of our Lamb Pyrenees Churrasco: Garlic & Herb Grilled Lamb Ribs. This dish is not only succulent and flavorful but also straightforward to prepare, making it a delightful addition to your meal rotation.
Ingredients:
For the Lamb Ribs:
- 2.5kgs Lamb Pyrenees Churrasco
- ¼ cup extra virgin olive oil
- 6 tbsp fresh minced garlic
- 1 medium shallot, grated
- 4 tbsp fresh chopped rosemary
- 4 tbsp fresh chopped thyme
- 2 tbsp onion powder
- Salt & pepper to taste
- uice of ½ lemon
- Garnishes: chopped parsley, cracked pepper & flaky salt
For the Lemon Garlic Dill Yogurt Sauce:
- 1 cup fat-free plain Greek yogurt
- ¼ cup fresh chopped dill
- 1-2 tbsp fresh minced garlic
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- Smoked paprika to taste
- Salt & pepper to taste
- 4 tbsp extra virgin olive oil
Note: Measurements are approximate. Taste and adjust as desired.
Instructions:
- Prep & Marinate
Trim the Ribs: Remove any excess fat from the ribs and place them in a large bowl.
Add Marinade: Pour in the olive oil, garlic, grated shallot, rosemary, thyme, salt, pepper, and lemon juice. Mix well to ensure the ribs are fully coated with the marinade. - Prepare the Yogurt Sauce
In a small bowl, combine Greek yogurt, dill, garlic, lemon zest, lemon juice, smoked paprika, salt, pepper, and olive oil. Mix thoroughly and refrigerate until ready to serve. - Grill the Lamb Ribs
Preheat Grill: Set up your grill with a two-zone setup (high heat for direct grilling and a cooler indirect heat area).
Sear the Ribs: Grill the ribs over high heat for about 3-5 minutes per side, flipping frequently to prevent burning. Then, move them to the indirect heat side, close the lid, and cook until they reach an internal temperature of about 60°C for medium. - Serve & Enjoy
Allow the ribs to rest for a few minutes before serving. Serve with a dollop of the yogurt sauce, garnished with parsley, cracked pepper, and flaky salt.
Why You’ll Love It:
This Garlic & Herb Grilled Lamb Chops recipe combines fresh herbs, tangy lemon, and smoky grill flavors, perfectly complementing the rich taste of our Lambyrenees Churrasco. Paired with a creamy yogurt sauce, it’s an easy and satisfying dish, ideal for special occasions or a gourmet weeknight treat.
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