Ease of preparation rating: Easy
Yield: 4 servings
INGREDIENTS:
3 racks lamb ribs, trimmed, approximately 4 lbs (1.8 kg)
Oil for drizzling
Salt and ground black pepper
Oil, for grill
Bottle of beer, for drip pan
Marinade
Juice of 1 lemon
2 teaspoons (10 ml) ground black pepper
2 cloves of garlic, minced
1 tablespoon (15 ml) freshly grated ginger
2 teaspoons (10 ml) ground coriander
1 teaspoon (5 ml) garam marsala spice mix
1 teaspoon (5 ml) ground cayenne
1 teaspoon (5 ml) ground turmeric
2 teaspoons (10 ml) hot curry paste
2/3 cup (165 ml) plain yogurt
To serve
Plain yogurt
METHOD:
In a medium bowl mix together lemon juice, ground black pepper, garlic, grated ginger, ground coriander, garam marsala spice mix, ground cayenne, ground turmeric, hot curry paste, plain yogurt, salt, and pepper until well combined. Reserve one cup (240 ml) for basting.
Place the lamb ribs in a large sealable plastic bag. Pour in the marinade and evenly coat. Allow lamb to marinate in refrigerator overnight.
The next day, remove excess marinade and place lamb on a tray.
Drizzle lamb with oil and season with salt and ground black pepper.
Prepare barbeque for indirect low slow cooking 220 F (105 C). Leave one burner on high and the remaining burners off. Adjust heat if necessary. Brush grill with oil.
Place a drip pan under the side of the grill without heat. Pour a beer into drip pan.
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 ribs from the grill and tent with foil.
Allow the lamb to rest 30 minutes before serving.
Carve between the bones and serve with plain yogurt.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
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