At our restaurant, lamb ribs were a timeless favourite, and now, even though our doors have closed, we’re excited to share the recipe that made them legendary. Lamb ribs might not be a typical find on a classic BBQ joint’s menu, but trust us—they’re worth every bite. The secret lies in the marinade: a blend of Mediterranean herbs and spices that perfectly complement the tender meat.
Experience the deliciousness of our lamb ribs recipe, a cherished favourite from our restaurant now shared with you. Smoke your lamb ribs with cherry wood to infuse them with rich flavour. Then serve the succulent ribs sliced and accompanied by homemade tzatziki, blending cool cucumber, yogurt, herbs, and garlic for a refreshing complement to the smoky meat. This recipe will not dissapoint!
1 handful of mint leaves and dill fronds, roughly chopped
Directions
Set up your smoker, we’re aiming for a temp of 250f/120c. Cherry wood is a great choice to go with lamb.
Trim off any daggy bits on your lamb ribs. You don’t need to worry too much about removing the membrane on the bone side, it’s quite thin and will cook down. Give each side a good coating of Grasslands. You can use a little olive oil as a binder, if the rub is having trouble sticking.
The ribs will take about 3 hours to smoke. There’s no need to wrap, but feel free to if the bark is in danger of burning.
While the ribs are smoking, cut the cucumber in half lengthways. Use a spoon to scrape out the seeds. Grate the flesh, and squeeze out as much moisture as you can.
Mix the yoghurt, herbs, garlic and cucumber in a bowl, and pop in the fridge until your ribs are ready.
When the ribs are probing at 205f/96c they’re done. No need to rest them, just cut into individual ribs and serve with your tzatziki.
