Spicy Tandoori Lamb Ribs | Matt Dunigan

Serve: 6-8

Ingredients

• 1 Rack lamb ribs trimmed approximately 4lbs (1.81kg)

Marinade:

• Juice of 1 lemon
• 2 teaspoons ground black pepper (10ml)
• 2 cloves of garlic minced
• 1 tablespoon freshly grated ginger (15ml)
• 2 teaspoons ground coriander (10ml)
• 1 teaspoon Garam Marsala spice mix (5ml)
• 1-teaspoon ground cayenne (5ml)
• 1-teaspoon ground turmeric (5ml)
• 2 teaspoons hot curry paste (10ml)
• 2/3-cup plain yogurt (165ml)
• Salt and pepper to taste

• Olive oil for brushing

Directions

1. In a medium bowl mix together all marinade ingredients until well combined. Reserve one cup for basting.
2. Place the lamb ribs in a large sealable plastic bag. Pour over the marinade and evenly coat. Allow lamb to marinate in refrigerator overnight.
3. The next day, remove excess marinade place lamb on a tray.
4. Drizzle with oil and season with salt and pepper.
5. 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.
6. Place a drip pan under the side of the grill without heat.
7. Place the lamb over the drip pan (indirect heat), close lid and cook for 1 hour.
8. After 1 hour begin to turn and baste the ribs with the reserved marinade.
9. Continue to cook for another 45 minutes to an hour or until a nice crust is achieved and ribs are fork tender.
10. Remove from ribs from the grill and tent with foil. Allow the lamb to rest 30 minutes before serving.
11. Carve between the bones and serve with cool yogurt if desired.