Recipe for: Grilled lamb ribs with rosemary and pickled cucumber salad - photo 1
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Recipe for: Grilled lamb ribs with rosemary and pickled cucumber salad

Spicy Main dishes Grilling 150 min Medium 0 views ~22.96 PLN * - (0)
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Description

Summer, aromatic lamb ribs prepared on the grill, marinated in an olive-rosemary emulsion with garlic and lemon, served with a refreshing salad of lightly salted cucumbers with sour cream and dill. The dish combines the bold, slightly smoky flavor of the meat with the tangy-salty balance of the lightly salted cucumbers — perfect for a grilled lunch or dinner in the garden. The dish uses seasonal ingredients available in summer, pairing wonderfully with light young potatoes with dill, a slice of rustic bread, or a salad of young cabbage. The strong aroma of rosemary and lemon zest gives the meat freshness, while the sour cream salad cools each bite of meat, creating a striking contrast of flavors and colors.

Ingredients Used

Ingredients (13)

Servings:
4
  • Lamb rib 1200 g
  • Garlic 6 clove (~30 g)
  • Rapeseed oil 30 g
  • Lemon 1.3 pcs (~100 g)
  • Lightly salted cucumber 6 pcs (~600 g)
  • Sour cream 150 g
  • Red onion 150 g
  • 🌿 Spices
  • Rosemary 30 g
  • Salt 12 g
  • Black pepper 4 pinch (~2 g)
  • Dill 1.5 bunch (~30 g)
  • ✨ Optional
  • Honey 30 ml
  • Country bread 400 g
💰 Estimated dish cost: ~22.96 PLN (5.74 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Marinade

1

Prepare the marinade: pour canola oil (30 g) into a large bowl. Add chopped rosemary (remove the needles from the stems and chop finely), crushed or finely chopped garlic (30 g), and lemon juice (juice from 1 lemon, about 50 g). Add 8 g of salt (from the 12 g used in the recipe; you will save the remaining salt for seasoning at the end) and 2 g of pepper. Mix vigorously with a fork or whisk until the salt partially dissolves and a uniform emulsion forms. You can grate the lemon zest (a few thin strips) directly into the marinade for extra aroma.

Ingredients: Rapeseed oil, Rosemary, Garlic, Lemon, Salt, Black pepper
Use a wide bowl (preferably glass or stainless steel) and a spoon. If you don't want to feel pieces of rosemary in the marinade, blend it briefly with an immersion blender. Avoid a metal bowl with very reactive aluminum.
2

Prepare the ribs: if the ribs are in large pieces, place them on a cutting board and pat dry with paper towels. Using a sharp knife, score the fat cap in several places (do not cut through the fat) — this will allow the marinade to penetrate better. Place the ribs in a bowl with the marinade and thoroughly rub the meat on both sides, massaging the marinade between the meat and the bones. Cover with plastic wrap and refrigerate for at least 2 hours, preferably 6–12 hours. If you have time, marinate overnight.

Ingredients: lamb rib, Salt, Honey, Rapeseed oil, Rosemary, Garlic, Lemon
Use disposable gloves or clean hands. It is best to store the meat in a flat dish so that the marinade evenly coats the pieces. Do not leave the meat in the marinade at room temperature for longer than 30 minutes.

Preparing the grill

3

Prepare the grill: if you are using charcoal, light it at least 30–40 minutes before grilling, until it is covered with a light gray layer of ash; if using gas, set it to medium-high heat (middle burners at 180–200°C). Clear part of the grill to create a direct fire zone (indirect cooking). Brush the grill with a thin layer of canola oil, using a brush or a folded paper towel on tongs.

Ingredients: Rapeseed oil
Use a grill thermometer if you have one; a basting brush and meat tongs are also useful. For safety: do not use gasoline to ignite. The grill can be oiled before heating, but it's easier after gently warming it up.

Grilling

4

Remove the ribs from the refrigerator about 20–30 minutes before grilling to reach room temperature. Place the ribs on the grill over the indirect heat zone (not directly over very high flames) bone side down. Cover and grill for 20–30 minutes on one side, until the meat is tender and the surface begins to brown. Flip the ribs, cover, and grill for another 20–30 minutes. The total time depends on the thickness of the ribs — count on about 40–60 minutes over medium heat.

Ingredients: lamb rib, Rosemary, Honey
Use tongs to turn the meat, do not pierce it with a fork — you will release the juices. If you have a meat thermometer, look for an internal temperature of about 63–68°C for medium doneness. The meat is ready when it easily pulls away from the bone and is springy to the touch.

Glaze (optional)

5

About 5–8 minutes before the grilling is done, prepare the glaze: in a small bowl, mix 30 g of honey with 1 tablespoon of lemon juice. Brush the ribs on both sides and briefly place them over direct heat (for 1–2 minutes on each side) to caramelize the honey. Be careful not to burn the honey; watch every move.

Ingredients: Honey, Lemon
Use a silicone brush and check if the fire is not too high. If the flames are high, move the meat away from the direct heat and finish cooking covered.

Resting the meat

6

After removing from the grill, transfer the ribs to a board or plate and loosely cover with aluminum foil. Let rest for 8–10 minutes; the juices will distribute evenly throughout the meat, making it juicy.

Ingredients: lamb rib
Use a cutting board of appropriate size and cover loosely with foil — do not wrap too tightly, as the steam will soften the crust. If you cut it beforehand, the meat will lose its juices.

Salad

7

Prepare the salad: slice the pickled cucumbers (600 g) into thin rounds or half-moons and transfer them to a bowl. Peel the red onion (150 g) and cut it into very thin half-moons — to soften the sharpness, you can blanch them in boiling water for 10–15 seconds, then drain. Add sour cream (150 g), finely chopped dill (30 g), and the remaining 4 g of salt and 1 g of freshly ground pepper. Gently mix with a spoon so that the cucumber slices retain their crunch.

Ingredients: Lightly salted cucumber, Red onion, sour cream, Dill, Salt, Black pepper
Use a sharp knife to cut the cucumbers and onions, a tray or a cutting board with grooves for greens. Gently mix with a wooden or silicone spoon to avoid crushing the cucumbers.

Seasoning and serving

8

Check the taste of the salad and add a bit more cream or lemon juice if you want a more tangy character. Cut the ribs into portions between the bones or leave them in larger pieces for sharing. Arrange on a large platter: ribs on one side, salad next to it, optionally with slices of rustic bread (400 g) served on a separate plate.

Ingredients: lamb rib, Lightly salted cucumber, country bread, Dill
Use a sharp knife to slice the meat and a large platter for an impressive presentation. Additionally, you can add fresh rosemary leaves for decoration.

Final tips

9

Serve the ribs hot, the salad should be cold or at room temperature. If you are serving potatoes or young vegetables, prepare them in advance so that the serving temperature is harmonious. When serving, provide guests with knives and forks as well as paper towels, as the ribs can be juicy.

Prepare additional bowls for the bones. For children or those who prefer milder meat, it's a good idea to separate the meat from the bones in the kitchen first.

Fun Fact

💡

Lamb has been valued for centuries in the rural kitchens of Poland, especially in mountainous and Mediterranean regions. The combination of rosemary and lemon with lamb is a classic marriage of flavors — rosemary enhances the meat's aromas, while lemon cuts through the richness.

Best for

letni grill obiad w ogrodzie spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the ribs immediately after resting, keep the salad chilled. Young potatoes with dill, a light cabbage slaw, or fresh rolls pair well with the dish. For adults, a good addition is a light red wine (e.g., young merlot).

🥡 Storage

Store the remaining ribs in the refrigerator for up to 48 hours in an airtight container. Freezing already cooked ribs is not recommended to preserve texture, but if necessary, freezing for up to 1 month is possible. To reheat, use an oven set to 140°C, cover with foil for 10–15 minutes to avoid drying out the meat.

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