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Recipe

Lamb rib khorovats without a long marinade

Meaty lamb ribs can go on the grill without advance marinating. This khorovats (Armenian barbecue) recipe uses only salt and black pepper for seasoning.

  • for 4 people
  • Prep: 20 min
  • Grilling: 20 min
Lamb rib khorovats without a long marinade

Ingredients

  • Lamb, ribs: 2 kg
  • Salt: 22 g
  • Ground black pepper: 1.5 tsp

Method

  1. Divide the ribs into portions with one or two bones and meat roughly 2–3 cm thick. Remove loose bone fragments and excess hanging fat.
  2. Pat dry with paper towels and season with salt and pepper. Keep refrigerated until grilling.
  3. Prepare glowing coals without open flames, with a cooler area alongside.
  4. Place the ribs on a grate or secure them on skewers through the meaty portion.
  5. Grill, turning frequently and moving the ribs away from flare-ups. Start checking after 12 minutes; cooking usually takes about 15–25 minutes.
  6. Insert a thermometer into the thickest meat without touching bone. Once it reaches at least 63 °C, remove the ribs and rest for at least 3 minutes.

Tips

  • Timing depends on meat thickness; a browned crust alone does not confirm doneness.
  • Thin lamb ribs often finish sooner than thick pork chops, so check them separately.
  • Leave a thin layer of fat, but trim large hanging pieces to reduce flare-ups.

Ingredients for this recipe

Lamb, ribs, fresh meat in Yerevan

Lamb, ribs

4,800 ֏/ kg

Final price confirmed by phone, based on exact weight

Questions

Do lamb ribs need a marinade?

Tender rib chops do not require one. This version uses salt and pepper just before grilling.

Why are my grilled lamb ribs tough?

The cut or the animal's age may be the reason. Breast ribs with substantial connective tissue need longer, gentler cooking; quick grilling will not make them tender.

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