Curtis Stone’s Spice-Rubbed BBQ Lamb Ribs

(Makes 8 servings)

Yogurt sauce


Preheat oven to 325°F. Using spice grinder or mortar and pestle, grind coriander, fennel, and cumin to fine powder. Transfer to small bowl with paprika, cayenne pepper, and salt. Stir to combine.

Note: Grinding whole spices gives amazing flavor, but if you don’t have them to hand, simply use ground spices. Reduce the coriander to 1½ teaspoons if using ground. Fennel and cumin quantities remain the same.

Separate ribs and pat dry with paper towel. Brush ribs all over with oil and sprinkle spice mixture evenly over both sides of ribs.

Place ribs on large, heavy, rimmed baking sheet and cover tightly with foil. Bake for 2½ hours or until lamb is tender. Carefully place covered baking sheet on wire rack for 30 minutes to rest.

Meanwhile, to make the yogurt sauce, in small bowl, whisk yogurt, oil, chile, parsley, tarragon, and rosemary with ½ teaspoon lemon rind and 2 teaspoons lemon juice until well combined. Season with salt and freshly ground black pepper.

Prepare barbecue for medium-high heat. Remove lamb ribs from excess fat and pan juices. Grill lamb ribs for 2 minutes each side or until caramelized. Transfer to large serving platter and serve with yogurt sauce.

Make Ahead: Ribs can be rubbed with spice mixture up to one day ahead. Cover and store in fridge. The ribs can also be baked up to one day ahead. Remove baked ribs from excess fat and pan juices and then store in airtight container in fridge. If barbecuing cold baked ribs, cook them over medium heat, turning as needed, for about 12 minutes, or until caramelized and warmed through. The yogurt sauce can be made up to one day ahead; cover and store in the fridge.

Per serving

Note: This was made with lamb rib, roasted, choice, 1/8-inch trim (USDA).

Featured image: Ray Kachatorian