Grilled Lamb Ribs with Marinated Cherry Tomatoes
Prep time: 35 mins
Cook Time: 10 mins
Serves: 4
An ode to early fall, when the days are still warm enough to grill. Simple, a little rustic, and full of late summer flavor, just how I like to eat this time of year.
Ingredients
Directions
Lamb:
Rack of lamb ribs, trimmed of fat
+ lollipopped individually (8-10)
6 Garlic Cloves, minced
2 fresh rosemary sprigs, leaves minced
Olive oil, good quality
Black pepper
Fine Himalayan pink salt
Tomatoes:
1 Pint cherry/grape tomatoes, halved
Small handful fresh basil, chopped
1/4 cup olive oil
1/2 lemon, juiced
1/2 red onion, diced
2 Tbsp white wine vinegar
1Tsp garlic granules
1 Tsp black pepper
2 Tsp fine Himalayan pink salt
1. Marinate: Lay the lamb ribs flat and season one side generously with olive oil, minced garlic, rosemary, and black pepper. Don’t salt yet. Flip and repeat on the other side. Let them marinate at room temperature while you prepare the tomatoes.
2. Mix: In a bowl, combine the tomatoes, basil, red onion, lemon juice, olive oil, vinegar, garlic granules, salt, and black pepper. Toss well and let sit for about 30 minutes while the lamb marinates, giving it a stir every 10 minutes so the tomatoes soak evenly in the dressing.
3. Grill: Heat a grill or cast-iron grill pan over high heat. Grill the lamb ribs for about 4 minutes per side, until browned and cooked through. Transfer to a serving platter. Let the lamb rest for a minute or two before topping with the tomatoes.
4. Serve: Spoon the marinated tomato mixture over the top of the lamb and serve immediately. Keep extra on the side to spoon the juices over the meat as you eat.*
Notes*
•Great served with crispy potatoes to spoon those vinegar juices over.