Chinese · Dinner
Grilled Lamb Ribs with Cumin
Bone-in lamb ribs rubbed with toasted cumin, garlic and chili, then grilled over high heat until charred at the edges and rendered through the fat. Finished with raw cumin seed and scallion, this Chinese Muslim-style Xinjiang barbecue dish is served hot off the grill with a squeeze of lime.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
566Calories
39.8gProtein
42.3gFat
5.8gCarbs
0.8gSugar
1.9gFiber
1092mgSodium
121mgChol
15.6gSat Fat
515mgPotassium
85mgCalcium
5mgIron
2.7mcgVitamin B12
7mgVitamin C
gluten-free
protein-rich
low-carb
spice-route
hidden-gems
Instructions
1
Prep
Mince garlic, thinly slice scallion, and pat ribs dry. Combine ribs with garlic, salt, oil and pepper, rubbing evenly into meat.
2
Marinate
Cover and refrigerate 60 minutes so aromatics penetrate the meat and surface tackens.
3
Grill
Heat grill to high, lay ribs on grate, and cook 8 to 10 minutes per side until fat renders, surface chars in patches and meat pulls back from bone.
4
Plate
Toast cumin seed in dry skillet over medium heat 1 to 2 minutes until fragrant, then lightly crush. Scatter over hot ribs with chili and scallion. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g, bone-in lamb ribs
- 2 tbsp2 tbsp cumin seed
- 2 tsp2 tsp dried chili
- 4 cloves4 cloves garlic
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp vegetable oil
- 22 scallion
- 1/2 tsp1/2 tsp black pepper
- 22 lime wedge, for serving
