Grilled Lamb Ribs with Spice Crust

Step 1

Pat the 2 lb lamb ribs dry with paper towels. In a small bowl, mix the 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, 0.5 tsp black pepper, and 2 tbsp olive oil into a paste.

Step 2

Rub the spice paste all over the ribs, coating every side. Let sit at room temperature for 15 minutes to absorb the flavors.

Step 3

Preheat your grill to medium-high (about 400°F). If using a grill pan, heat it over medium-high for 2 minutes.

Step 4

Place the ribs on the grill, bone-side down. Cook for 10 minutes, then flip and cook another 10 minutes, until the crust is charred and the meat is tender but not falling apart.

Step 5

Sprinkle the 1 tbsp sesame seeds over the ribs during the last 2 minutes of grilling, so they toast lightly.

Step 6

Remove the ribs to a cutting board, rest for 5 minutes, then slice between the bones and serve hot.

Step 7

Optional: squeeze fresh lemon juice over the ribs before serving for brightness.