Succulent lamb ribs

• Serves 6

• Preparation time:

• Cooking time:

Ingredients

12 lamb cutlets, 3–4 cm thick
3 tablespoons extra virgin olive oil
1 batch lamb rub
12 roasted baby potatoes
24 baby carrots, steamed
yogurt dipping sauce, to serve
Honey mustard sauce, to serve

Method

Trim the cutlets of any hard fat or gristle.

Coat cutlets with olive oil and sprinkle the rub on both sides of the cutlets. Rub in well (about 30 minutes before you cook). Allow the cutlets to come to room temperature.

Preheat barbecue to medium high, 200°C.

Cook cutlets over direct heat for 4–6 minutes. Alternatively, use the reverse sear method by cooking in a covered, slightly-oiled foil tray on indirect heat until the internal temperature is 52°C, then remove from tray and cook over direct heat for about 1-1 1/2 minutes to add a crispy charred outside—at the internal target temperature of 54°C.

Allow to rest for 5–7 minutes and serve with roasted baby potatoes and steamed baby carrots. Serve with yogurt dipping sauce and honey mustard sauce on the side.

Recipe from TEXAN BBQ By Robert Louis Murphy.

Notes

You can cook these in the oven and finish them off with a reverse sear by using the broiler (grill) if you wish.