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Lamb Ribs

Braaied Lamb Ribs with Artichokes and Citrus Vinaigrette


Ribs are one of the tastiest parts of the lamb and when slow cooked right, they become crispy lamb flavour bombs.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 3:0 hours
Categories: Braai, Lamb, Mains
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The Salmuera
2 C (500 ml ) water, boiled and cooled slightly
2 Tbsp (30 ml) sea salt
4 cloves garlic, finely chopped
small handful of chopped rosemary
small handful of chopped thyme
2 tsp (10 ml) pepper
1 tsp (5 ml) chilli flakes

The Lamb Ribs
2 racks of lamb ribs

The Artichokes
3 fresh artichokes
¼ C (60 ml) good quality local olive oil
salt and black pepper
1-2 tsp (5-10 ml) garlic powder
1 lemon, ½ sliced and the other ½  juiced

The Vinaigrette
juice of 2 lemons
pinch of lemon zest
1 Tbsp (15 ml) white wine vinegar
½ C (125 ml ) olive oil
1 Tbsp (15 ml) red onion, finely chopped
1 Tbsp (15 ml) chopped rosemary
salt and pepper

The Salmuera
Add the salt to the warm water and stir well until it dissolved. Add the rest of the ingredients and stir to combine.

The Lamb Ribs Part 1
Use a sharp knife and score the skin of the ribs into a diamond pattern.

Set your Weber up for an indirect cook, meaning the coals are on one side of the Weber and the other side remains clear. You can use briquettes if you are feeling lazy or use hardwood if you want to do it the right way. Set up at least 20 briquettes or a 6-8 stack of wood for a 2-hour cook. It helps to have a second fire going or a Weber chimney if you need to restock coals during the cook. When the briquettes are white or the wood has burnt down to coals, it’s time to cook.

Arrange the ribs bone side down on the cool side of the grill away from the coals. Baste the ribs with Salmuera using a pastry brush and close the lid making sure that the vent is above the meat. Set a timer for 30 minutes and let it cook. Try to keep the temperature between 180 °C and 190 °C. It’s very hard to overcook these ribs so don’t worry too much if you don’t have a thermometer.

Baste the ribs every 30 minutes during the cooking process and replace coals if needed. In the meantime, you can start on the artichokes.

The Artichokes
Trim the stalks slightly if a bit long. Don’t cut them right off though as they are easier to work with with a bit of stem intact. Slice the artichokes in half lengthwise. Use a teaspoon to remove the fuzzy centre bit (called the choke). Trim the tops off the ‘petals’. You can acidulate some water (add a few squeezes of lemon juice) and pop the artichokes into that as you work so that they don’t brown. Alternatively just brush with cut lemon.

Drizzle the artichoke halves with olive oil and season generously with salt, pepper, garlic powder and lemon juice. Work the seasoning and oil all over the artichokes. When the artichokes are prepared, lay slices of lemon onto a baking tray and then lay the artichokes on top of the lemon slices cut side down.

Cover the tray with foil and bake in the oven at 180 °C for 40 minutes. About halfway through the cook time, remove the lemon slices from underneath so that the artichokes are directly on the tray, still cut side down, this will ensure they are golden. Check for doneness, they should be tender when they are ready.

The Lamb Ribs Part 2
At the two hour mark, check the ribs by pinching a small piece of the meat with the tongs and turning it to see if it’s tender. If you are happy, remove the ribs from the grill to rest.

In the meantime, spread the coals and add a little more if needed. Return the ribs to the grill fat side down and slowly braai to crisp up the fat. Once you are happy, you can rest the ribs for 10 minutes while you whisk up the vinaigrette.

The Vinaigrette
Combine all of the ingredients except the salt and pepper in a bowl. Whisk well to emulsify then season with salt and pepper to taste.

Slice the lamb ribs and serve with artichokes, vinaigrette and your favourite salad.