Directions for: Spicy Tandoori Lamb Ribs
Ingredients
1 Rack lamb ribs trimmed approximately 4lbs
Juice of 1 lemon
2 tsp ground black pepper
2 clove garlic minced
1 Tbsp freshly grated ginger
tsp ground coriander
1 tsp Garam Marsala spice mix
1 tsp ground cayenne
1 tsp ground turmeric
tsp hot curry paste
cup plain yogurt
Salt and pepper to taste
Olive oil for brushing
Directions
1. In a medium bowl mix together all marinade ingredients (excluding the lamb)until well combined. Reserve one cup for basting.Place the lamb ribs in a large sealable plastic bag. Pour over the marinade and evenly coat. Allow lamb to marinate in refrigerator overnight.The next day, remove excess marinade place lamb on a tray.
2. Drizzle with oil and season with salt and pepper.Prepare barbeque for indirect low slow cooking 220F (104C). Leave one burner on high and the remaining burners off. Adjust heat if necessary. Brush grill with oil to prevent sticking.Place a drip pan under the side of the grill without heat.Place the lamb over the drip pan (indirect heat), close lid and cook for 1 hour.After 1 hour begin to turn and baste the ribs with the reserved marinade.Continue to cook for another 45 minutes to an hour or until a nice crust is achieved and ribs are fork tender. Remove from ribs from the grill and tent with foil. Allow the lamb to rest 30 minutes before serving.Carve between the bones and serve with cool yogurt if desired.
See more: Grill, Lamb, Main, Indian, Appetizer, BBQ
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