Indian · Dinner
Grilled Lamb Ribs with Spices
Bone-in lamb ribs marinated in yogurt, ginger-garlic, garam masala and chili, then grilled over direct heat until charred outside and tender at the bone. Finished with lime juice and fresh cilantro, served with sliced onion and lemon wedge.
$7
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
436Calories
38.4gProtein
28.5gFat
8.1gCarbs
2.8gSugar
2.1gFiber
921mgSodium
109mgChol
10.8gSat Fat
521mgPotassium
108mgCalcium
3.6mgIron
1.2mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the lamb ribs dry and score lightly between bones so marinade penetrates deeply.
2
Marinate
Mix yogurt, ginger-garlic paste, garam masala, cumin, chili powder, turmeric, cayenne, lemon juice, oil and salt. Coat ribs thoroughly, cover and marinate 4 hours.
3
Grill
Preheat grill to medium-high heat. Place ribs over direct heat, cook 10 to 12 minutes per side with lid down until charred and meat pulls from bone.
4
Rest
Move ribs to plate and rest 5 minutes uncovered so juices settle.
5
Plate
Arrange ribs with onion slices and lemon wedge, scatter cilantro over top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, bone-in lamb ribs, cut into individual ribs
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp turmeric
- 1 tsp1 tsp cayenne
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp salt
- 4 tbsp4 tbsp cilantro
- 22 lemon wedge, for serving
- 44 thin slices onion, for serving
