Lamb ribs recipe on charcoal grill

Lamb ribs are every griller’s favourite dish. They are a special appetizer. We usually don’t season them before grilling, but if we want to enhance their flavor, we can do it by adding a seasoning blend and a few other ingredients. With this in mind, we asked George Karagiannis for suggestions. We followed his recipe and we’ll share it with you, since we really liked it. It’s a unique and truly delicious dish. Invite your friends over and try it!     

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For 1 kg (2.2 lb) of ribs:

  • 1 kg (2.2 lb) lamb ribs (cut into single pieces)
  • 15 g salt (preferably fleur de sel)
  • 2 g black peppercorns
  • 1 tbsp lemon zest
  • 2 tsp thyme

Note: Instead of peppercorns and lemon zest, add 2.5 g lemon pepper

For serving:

  • 1 tbsp peppercorns (white, green, red, black)
  • 3 rosemary sprigs
  • 2 dried chili peppers
  • 150 g Kefalotyri cheese (cut into cubes)
  • Extra virgin olive oil


Prefer using rib chops from a young lamb and ask your butcher to cut between the ribs for lollipop like chops. Use freshly ground pepper and good quality sea salt. Prepare the seasoning blend: salt, pepper, and thyme. Place the ribs in a large vessel and add the spice blend along with the lemon zest. You don’t have to mix the ribs. Leave them at room temperature for 2-3 hours, but if you let them rest for longer, you should refrigerate them (for up to 24 hours). The optimal time to let them in the fridge is 12 hours.

COOKED ON Charcoal grills amber.q A

Charcoal grills amber.q A


Pile up the charcoals inside the fire cabin of your charcoal grill. Place kindling (alcohol-soaked cotton) on top and light them. The charcoals light upside down, from top to bottom, easily, quickly, and without smoke. When they are fully lit, spread them inside the fire cabin. If they release too much heat, throw some charcoal ash on them. Grill the rib chops on a clean grilling grate, until they have a nice finishing char. Be careful not to overcook them, if you want them to remain juicy.

When they are done, remove them from the grill, and allow them to cool down a bit. Then, they are ready to be served, but, if you belong to those who prefer intense flavors, you can prepare a special mix of ingredients that will level up the taste of your dish.

Add a little olive oil to a small pan to cover the bottom. Add the peppercorns, the rosemary sprigs, and mix until the olive oil begins to smoke. Then, add the dried chili peppers and the Kefalotyri cheese. Remove the pan from the stove when the cheese begins to melt. Pour over the ribs and enjoy the best lamb ribs you’ve ever tasted!

Good company and good wine are a must! Happy grilling everyone!