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Recipe

Greek-Style Dry-Rubbed Lamb Ribs

Servings: 6 to 8

Greek cuisine celebrates the delicious versatility of lamb. Gamey lamb ribs are the perfect canvas for the assertive oregano and fragrant garlic featured in the Mediterranean diet. This recipe uses a combination of smoking and direct searing to harness the smoke flavor while making sure the fat is rendered nicely.

Ingredients

For the spice rub

  • 4 tsp. kosher salt
  • 1 Tbs. garlic powder
  • 1 Tbs. dried oregano
  • 2 tsp. dried parsley
  • 1 tsp. onion powder
  • 1 tsp. ground cinnamon

For the lamb

  • 2 racks lamb spare ribs (about 2 lb. each)
  • 2 Tbs. olive oil
  • Lemon wedges, for serving

For the dressing

  • 3 Tbs. fresh lemon juice
  • 1-1/2 Tbs. garlic powder
  • 1-1/2 Tbs. dried oregano
  • 3 tsp. dried parsley
  • 3 tsp. kosher salt
  • 1-1/2 tsp. onion powder
  • 1-1/2 tsp. ground cinnamon
  • 1 tsp. finely chopped fresh oregano
  • 1 tsp. finely chopped fresh flat-leaf parsley
  • 1/2 cup extra-virgin olive oil

Nutritional Information

  • Calories (kcal) : 360
  • Fat Calories (kcal): 230
  • Fat (g): 25
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 80
  • Sodium (mg): 1060
  • Carbohydrates (g): 5
  • Fiber (g): 2
  • Sugar (g): 0
  • Protein (g): 27

Preparation

Make the spice rub

  • In a medium bowl, mix the salt, garlic powder, oregano, parsley, onion powder, and cinnamon. (Use immediately, or store in an airtight container at room temperature for up to 2 months.)

Smoke the lamb

  • Heat a smoker or grill to 250°F. Add oak or hickory wood chips to the smoker per the manufacturer’s instructions.
  • Loosen the membrane at the back of the ribs by slipping a butter knife between the rib bone and membrane to loosen the corner. Then, using a paper towel to grip the edge, pull the membrane away and discard.
  • Coat the lamb with the oil, then season with the spice rub, massaging it in well. Make sure the ribs are well coated, including the underside and between the bones.
  • Heat a skillet (preferably cast iron) over high heat. Put the ribs fat side down in the skillet, and cook to render some fat and start developing color, 4 to 6 minutes. Larger racks may require an extra minute or two.
  • Remove the ribs from the skillet. Put them in the smoker bone side down; cook according to the smoker manufacturer’s instructions for about 3 hours, or until the meat is tender.

Make the dressing

  • Meanwhile, in a medium bowl, whisk the lemon juice, garlic powder, dried oregano and parsley, salt, onion powder, cinnamon, and fresh oregano and parsley. Slowly pour in the oil, whisking until well combined.
  • Remove the lamb from the smoker. Slice the ribs between the bones, and serve with the dressing and lemon wedges on the side.

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