Middle Eastern BBQ lamb ribs seasoned with very simple ingredients and grilled on hot coal.
In my family, all men love BBQs and since the summer officially started they have been enjoying BBQs every single weekend! BBQ lamb ribs the Middle Eastern way is one of the dishes that make an appearance on our menu quite often. In this post, Yazeed (my husband) shares his perfect BBQ lamb ribs recipe.
You might be more familiar with cooking lamb ribs in the oven, but barbecuing them is also a great option. People like eating lamb ribs because of the shape of the chops, and the tenderness of the meat. Lamb ribs also hold a lot of flavour although the amount of meat is not too big.
Middle Eastern Lamb Ribs Recipe
This recipe is very simple and flavourful. In the Middle East, people always prefer local meat (called Baladi) and don’t add too much spice to it as they prefer it when the taste of the meat shows clearly. This Middle Eastern recipe is perfect for a BBQ or a garden party and takes very little time to prepare.
How to Make the Perfect Grilled Lamb Rib Chops
We usually go for cuts that are about 1cm thick to make sure that they cook quickly. All you need to do is to season the ribs very well by adding the following seasonings:
- Ground black pepper
- Fresh rosemary leaves
- Extra virgin olive oil
Let the meat sit with the seasoning for 10 minutes, the olive oil will make the meat on the ribs tender and it ensures that it does not dry out when it’s cooking on the barbecue.
Then transfer the meat to the grilling basket, and cook on the barbecue.
Depending on your barbecue grill and how hot it can get, but on our coal grill we cook the lamb ribs for about 7 minutes on each side for well-done meat. You need to flip the grilling basket with the ribs a few times to make sure that both sides are cooked evenly.
My husband uses the Thermapen cooking thermometer to check the doneness of the lamb ribs. For well done, the Thermapen inserted in the center of the meat will need to show 80-85c. If you’re looking for medium-well meat, then 70-79c would be perfect. And finally, 63-69c for rare.
The superfast Thermapen kitchen thermometer is one of the most used kitchen gadgets that I love.
- It’s probably the world’s quickest thermometer, as it gives you an accurate reading in as little as 3 seconds!
- It’s waterproof and that’s always a plus in the kitchen!
- The display automatically rotates to make it easier for you to read the temperature, and it comes with a backlight that automatically switches on when used in the dark. I find this very useful when I use the Thermapen to check the temperature of the food in the oven.
- There’s a motion sensor in the Thermapen that saves battery. When the Thermapen is sitting on your counter for a bit, it switches off and then it automatically switches on once you pick it up again.
- It measures temperature over the range of -49.9 to 299.9 °C (-58.0 to 572.0°F).
Using the Thermapen will ensure that you get perfectly cooked lamb ribs. We also use the Thermapen when baking cakes, making candy, meringues, ice cream and cooking all kinds of meats.
Serve the barbecued lamb ribs on fresh pita bread, sliced yellow onion with parsley, sumac and a pinch of salt. We also throw some tomatoes and chillis on the grill as we cook the lamb ribs.
Alternatively, you can make these ribs in a cast-iron skillet.
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I hope that you love every recipe that you make! – Diana x
Grilled Lamb Ribs
- 2 lbs (950g) lamb rib chops
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon fresh rosemary
- 2 tablespoons olive oil
- Start by seasoning the lamb ribs. Sprinkle salt, ground black pepper, rosemary leaves and olive oil.
- Coat the lamb ribs with the seasoning very well. And set aside for 10 minutes.
- Place the ribs in a grilling basket, and transfer to the barbecue grill.
- Cook on each side for about 7 minutes for well-done. Keep flipping the grilling basket to make sure that the meat is cooked evenly on both sides.
- Using your Thermapen kitchen thermometer, check the temperature of the meat. For well-done, the temperature should be 80-85°C. For medium-well, 70-70°C. And for rare, 63-69°C.
- Transfer to warmed plates with pita bread.
This post is sponsored by Thermapen®. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.