Stephanos G. - Dec 14 2023
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:
1. 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.
2. 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.
3. 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.
4. 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 Lamb Pyrenees 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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