How to make
Wash and dry the lamb ribs with kitchen paper.
Cut them into two ribs, so that they absorb the marinade better and cook faster.
Prepare the marinade by mixing the olive oil, lemon juice (or lime), Worcestershire sauce, dill or mint, black pepper and hot pepper and a little salt.
Cut the black onion into thick slices.
Spread the meat with the aromatic marinade, cover it with the onion and refrigerate it overnight.
If your ribs are from a young lamb, you can directly grill them, but if they are thick and large, they should undergo a preliminary heat treatment. It is done by wrapping the ribs in foil or a baking bag and cooking them slowly in the oven at 250°F (120°C) for an hour and 15 minutes.
After that, they are ready to be grilled.
When you arrange the ribs on the hot grill, do not turn them for at least 3-4 minutes or until you see the meat begining to separate.
Bake, until they're nicely browned on both sides, for about 10 minutes total, or depending on whether you've cooked them in advance.
Check a rib to see if it's done on the inside and if necessary, put it on the grill for a little more time.
After the tender ribs are ready, season them with salt and separately, if desired, grill the onions from the marinade as well.
Serve the Tender Grilled Lamb Ribs warm with your favorite side dish.
Enjoy your meal!
