Grilled Lamb Ribs with Marinade
A wonderful recipe! The meat turns out juicy, tender and very appealing in appearance! Pork ribs can be used instead of lamb. If narsharab is unavailable, replace it with ketchup or tomato paste. Dried thyme can replace fresh. Mashed potatoes or rice are recommended as a side dish.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- lamb ribs 500 g
- vegetable oil
- narsharab sauce 3 tbsp
- thyme sprig 5-7
- garlic clove 3 clove
- juice of half a lemon
- black peppercorns 5-7
- salt
Instructions
Step 1 of 10
Cut the ribs.
Making the marinade
Step 2 of 10
Crush the salt together with the pepper.
Step 3 of 10
Add garlic and also crush it.
Step 4 of 10
Separate the thyme leaves from the stems and add them to the pepper and garlic mixture.
Step 5 of 10
Pour in the lemon juice.
Step 6 of 10
Add narsharab and mix all ingredients.
Step 7 of 10
Place the ribs in the marinade. Keep in the refrigerator for 2–3 hours.
Step 8 of 10
Heat a pan, adding a little oil. Place the meat in. Fry one side for 15 minutes.
Step 9 of 10
Turn the pieces over. Fry for another 15 minutes.
Step 10 of 10
Serve the finished dish with narsharab sauce.