The weather's heating up in Brooklyn, which always makes us look for recipes that are quick, easy and delicious. Here's an old standby - a recipe we go back to again and again simply because it checks all those boxes. Quick? Yeah - these baby lamb ribs cook for just 2 - 3 minutes per side. Easy? Absolutely - 4 ingredients and NO chopping or peeling. Delicious? Mind-blowingly so! Especially when you consider how quick and easy it is to make. We've been making these for about 6 years now, since a friend of ours made them for us at a bbq. Since then, I've taught a few classes on it where folks were always amazed at the incredibly scrumptious results with such little effort. It was also featured on our recipe cards that went out with every order for a couple of years. So with the temps rising all across the country, I thought it was worth a look back at this 4-ingredient wonder - I bet you'll make it again and again throughout bbq season!
PS If you look closely at the pic, you'll see our Hot Chilli Sambal in the old glass jars. I would print those labels at Staples, and hand-apply them and they NEVER went on straight. Oh, what humble beginnings!<
Super Simple BBQ Baby Lamb Pops
12 baby lamb rib chops (about 4oz each)
1 tbsp olive oil
3 tsp Hot Chilli Sambal (or more to taste)
1/2 tsp kosher salt
1. In a large bowl, coat the lamb ribs with the olive oil, Hot Chilli Sambal and salt. Let sit for 30 minutes.
2. Grill over high heat 3 minutes per side for medium-rare.
3. If cooking indoors, heat a large pan over high heat. Lay ribs in pan. Cook until done, turning once - about 3 minutes per side for medium rare.
4. Garnish with rough chopped parsley.
Serve with potato salad and a bright mixed green salad.