Lamb Ribs with Butter

During the grilling season, we include lamb ribs in our meat selection for the grill, enhanced with the addition of herb butter.

Details

  • Preparation Time: 130 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Meat, lamb, ribs

  • 100 g Butter, unsalted

  • 1 twig Rosemary, fresh

  • 100 ml Alcohol, Wine, White

  • 1 teaspoon Mustard

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 2 pod Garlic, fresh

  • 3 spoons Oil, olive

Steps

  1. Place the butter in a bowl and soften it with a mixer. Thoroughly wash the rosemary and strip the needles. Chop them finely and add them to the mixer. Pour in the dry white wine and mix.

  2. Place a small pot on the stove and add the mixture of rosemary and white wine. Cook over moderate heat until only about 2 tablespoons of liquid remain. Season with salt and pepper to taste, add mustard, and mix everything into the butter. Use two spoons to shape the seasoned butter into small pats. Place them in the refrigerator for about an hour to firm up completely.

  3. Thoroughly wash and dry the lamb, removing any bone fragments. Transfer the ribs to a bowl, add olive oil, crushed garlic, a pinch of salt, and pepper. Mix everything well and coat the meat thoroughly with the marinade, then place it in the refrigerator for a while.

  4. Light the charcoal for the grill. Let the grill grate heat up well, then oil it and place the pieces of lamb on it. Cook the meat over high heat, 4 minutes on each side. Then let it sit over the embers for an additional 5 minutes. When serving on plates, offer the butter pats alongside. Make sure to serve very hot.

Nutrition Information (Per 100g)

  • Calories: 344.02 kcal
  • Fat: 31.38 g
    • Saturated Fat: 16.32 g
  • Carbohydrates: 0.28 g
    • Sugars: 0 g
  • Protein: 13.39 g
  • Fiber: 0 g

Advice

Take the butter out of the refrigerator at least one hour before use.