Phil Hartcher
TVWBB All-Star
And finally for something different
Kiwik Lamb Ribs
Lamb ribs are individually cut and trimmed from a lamb flap. These make a great entrée for the perfect barbecue or for a nibble with a crisp Chardonnay.
This recipe is specially devised for the Weber® Q™ barbecue. All cooking times and heat settings have been tried and tested on the Q™.
Ingredients
24 lamb ribs about 7 to 8 cm long
Juice from 2 lemons
3 teaspoons dried rosemary leaves
Layer ribs in a plastic container; pour some of the lemon juice over each layer and sprinkle with some of the dried rosemary. Marinate overnight in the fridge.
Heat up the Q™ for 10 minutes with the heat set 2 strokes below the high setting. Place ribs bone side down across the grill close the lid and cook for 3 minutes. Turn and cook bone side up for 2 ½ minutes. Remove and serve hot.
Kiwik Lamb Ribs
Lamb ribs are individually cut and trimmed from a lamb flap. These make a great entrée for the perfect barbecue or for a nibble with a crisp Chardonnay.
This recipe is specially devised for the Weber® Q™ barbecue. All cooking times and heat settings have been tried and tested on the Q™.
Ingredients
24 lamb ribs about 7 to 8 cm long
Juice from 2 lemons
3 teaspoons dried rosemary leaves
Layer ribs in a plastic container; pour some of the lemon juice over each layer and sprinkle with some of the dried rosemary. Marinate overnight in the fridge.
Heat up the Q™ for 10 minutes with the heat set 2 strokes below the high setting. Place ribs bone side down across the grill close the lid and cook for 3 minutes. Turn and cook bone side up for 2 ½ minutes. Remove and serve hot.