Best Grilled Lamb Ribs With Chimichurri Recipes

Argentinean-Style Ribs with Homemade Chimichurri image

Provided by Guy Fieri

Categories main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup chopped Italian parsley
2 tablespoons chopped basil
2 tablespoons chopped oregano
1/4 cup chopped white onion
2 tablespoons minced garlic
2 tablespoons diced red bell pepper
1 tablespoon lime zest
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 pounds baby back pork ribs
6 tablespoons kosher salt
6 tablespoons freshly cracked black pepper

Steps:

For the chimichurri: Add the parsley, basil, oregano, onion, garlic, bell pepper, lime zest, oil, vinegar, salt and pepper to a food processor. Pulse together till your desired texture is reached. Refrigerate for at least 2 hours before serving.
For the ribs: Set up a grill with charcoal. Once the coals are white-hot, place some smoked hardwood on top of the coals to create some smoke.
Sprinkle the ribs liberally with the salt and pepper on both sides. If using a rotisserie, thread the ribs on spit/skewers so they are stacked up and threaded neatly.
Once the fire has settled, place the ribs over the fire and turn on the rotisserie. Cook for 1 to 2 hours until desired doneness and the ribs have an internal temp of 190 degrees F. Serve immediately off the rotisserie with the chimichurri sauce.

Grilled Lamb Chops with Green Garlic Chimichurri image

Provided by Ann Taylor Pittman

Time 30m

Number Of Ingredients 11

2 (2-lb.) racks of lamb (8 bones each), frenched
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon black pepper
1 ¼ teaspoons kosher salt, divided
6 tablespoons olive oil, divided
5 small green garlic stalks or large scallions
⅓ cup chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
¼ teaspoon crushed red pepper
1 medium garlic clove, grated (¼ tsp.)

Steps:

Preheat grill to medium-high (400°F to 450°F). Cut lamb racks between bones to form 16 rib chops total. Stir together cumin, coriander, black pepper, and 1 teaspoon of the salt in a small bowl. Brush both sides of lamb chops evenly with 1½ tablespoons of the oil; sprinkle evenly with cumin mixture. Let stand at room temperature 15 minutes.
While lamb stands, drizzle garlic stalks evenly with 1½ teaspoons of the oil in a bowl; toss gently to coat. Arrange garlic stalks on oiled grates; grill, uncovered, turning often, until lightly charred, 4 to 5 minutes. Transfer to a cutting board; let cool slightly, about 3 minutes.
Stir together parsley, vinegar, crushed red pepper, grated garlic, and remaining ¼ teaspoon salt and ¼ cup oil in a medium bowl. Chop grilled garlic stalks, and stir into parsley mixture.
Place lamb chops on oiled grates; grill, covered, just until grill marks appear, about 2 minutes per side. Serve lamb alongside chimichurri.