Grilled Lamb Ribs with Chimichurri
"Chef Santiago Garat grills these lamb ribs at outdoor barbecue parties at the farm so they’re crispy on the outside. The tangy, extra-herby chimichurri is a perfect partner for the rich meat...."
INGREDIENTS
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2 cups sherry vinegar
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1/2 cup fresh lemon juice
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1/2 cup chopped rosemary sprigs
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6 garlic cloves, thinly sliced
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4 racks well-trimmed, meaty lamb spareribs (about 5 1/2 pounds), cut in half
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Olive oil, for brushing
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Kosher salt
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Freshly ground pepper
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1 1/2 cups packed parsley leaves
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4 garlic cloves, coarsely chopped
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2 tablespoons packed oregano leaves
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1 1/2 tablespoons packed rosemary leaves
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1 tablespoon packed thyme leaves
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1 fresh bay leaf
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1 teaspoon crushed red pepper
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3/4 cup extra-virgin olive oil
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1/3 cup sherry vinegar
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Kosher salt
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Freshly ground pepper
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