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Costolette di Agnello - Grilled Lamb Ribs | Print |
costolette di agnello_thumb.jpgLamb is commonly served in Abruzzo, as is goat and older sheep. In the mountains of Abruzzo, the herbs eaten by these animals make their meat low in fat content and produces a light coloured meat.



Serves 6

3 lbs. lamb ribs
2 cloves garlic
6 Tbsp olive oil
3 stalks rosemary
salt and pepper

Try to use lamb ribs that are young and tender. Pull the meat away from the bone as much as possible to allow the marinade to enter between. Marinate the ribs in a mixture of mashed garlic, olive oil, chopped rosemary, and salt and pepper for at least 1 hour.

Meanwhile, prepare the barbecue.

Arrange the ribs on the grill over hot barbecue coals. Cook about 5 minutes on each side (depending on how large the ribs are). The meat should not be completely dry - it should be pinkish-white inside and still a little juicy.

Serve hot, drizzled with olive oil.
 
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