Grilled Lamb Ribs
4 pounds lamb ribs
4 garlic cloves
2 celery stalks with leaves (optional)
2 carrot(s) (optional)
2 bay leaves
bunches of fresh herbs:parsley, thyme , oregano, rosemary
Make an herb sauce: (or use prepared BBQ sauce if you wish)
2 garlic cloves, or more,if you wish
1/4 cup olive oil
2 tablespoons fresh herbs, finely chopped; or 2 teaspoons crumbled dried herbs
1 teaspoon salt, and pepper to taste
Cooking lamb ribs involves two processes: first simmering and then grilling. Each takes an hour or more, but doesn't require much time or attention from the cook. Rib amounts are approximate, but prepare at least 1 pound per person, since much of the weight is bone. Ribs can be boiled one day, and grilled the next.
Put the ribs, fresh or frozen, into a stock pot or pan large enough to hold them easily with vegetables and cooking liquid. Add several cut-up onions and garlic cloves, a teaspoon of salt, a few bunches of herbs of your choice, and if you wish, cut up carrot and/or celery.
Add water to cover everything and bring to a boil. Reduce the heat to a slow simmer and skim off any scum that rises to the surface during the first few minutes of cooking. Cover with lid slightly ajar and continue to simmer until the meat begins to be tender - about an hour.
Remove the ribs and set the cooking liquid aside. While the ribs cool, mash together in a small bowl 1 teaspoon salt and 2 or more minced or pressed cloves of garlic. Add and mash in 2 tablespoons finely chopped fresh herbs (or 2 teaspoons dried and crushed herbs): a mix of some (or all) thyme, oregano, marjoram and rosemary. Stir in the olive oil.
Smear cooled ribs all over with the olive oil mixture or a prepared BBQ sauce. Cover tightly with aluminum foil and grill for an hour at low temperature. Remove foil, turn up heat and grill to crisp up the surfaces.