Indian Inspired Lamb Ribs

Indian Inspired Lamb Ribs

These Indian-inspired lamb ribs cook in just 30 minutes using high indirect heat on a Weber kettle. A yoghurt-based marinade adds bold flavour while keeping the meat tender and juicy. This is an easy, fast, and flavour-packed lamb rib recipe perfect for weeknights or backyard entertaining.

Lamb ribs are one of the most affordable cuts still available. They’re rich, fatty, and perfect for high-heat indirect grilling. Ask your butcher to remove the skin and cut them into single ribs for even cooking and better marinade coverage.

Look for racks with good meat coverage and consistent size. Smaller, uneven ribs will cook faster and may dry out. Three racks usually give you 18–24 individual ribs depending on the size.

Why use a yoghurt-based marinade?
Yoghurt naturally tenderises meat thanks to its lactic acid. It breaks down proteins gently without turning the meat mushy. Combined with curry powder, garlic, coriander, and cumin, it gives the lamb a deep, fragrant flavour.

Equipment you’ll need:
•    57cm Weber kettle
•    Kettle Kone/Vortex (or standard indirect setup)
•    Heat Beads Original Briquettes
•    Chimney starter
•    Mixing bowl
•    Instant-read thermometer (optional)

Preparation:
Trim any excess fat from the lamb ribs, then separate the racks into single ribs if the butcher hasn’t already done it. Mixing the marinade in a non-reactive bowl helps avoid metallic flavours.
Combine Greek yoghurt, lemon juice, onion, garlic, coriander, curry powder, cumin, salt, and pepper. Coat the ribs thoroughly and refrigerate for at least 1 hour. A longer marinade (up to 8 hours) deepens the flavour.

The Cook:
Set up your Weber kettle for high indirect heat using a Kettle Kone or Vortex. Fill it with lit Heat Beads and stabilise the grill around 240°C (464°F).
Spray the grill lightly with oil to reduce sticking. Arrange the ribs in a ring around the edge of the cooking grate, away from direct heat. This allows the fat to render without flare-ups and encourages browning.
Cook for 30 minutes, rotating the lid every 10 minutes to promote even heat circulation. This simple step prevents hot-spot overcooking and helps crisp up the rib edges.

The Payoff:
After 30 minutes, check the ribs. They should be golden, slightly charred at the edges, and sizzling. Remove and serve immediately. Lamb ribs don’t need resting—the goal is hot, crispy, juicy ribs straight off the grill.

Ingredients: 
Lamb Ribs
•    3 racks lamb ribs, separated (approx. 1.5–2kg / 3.3–4.4 lb)

Marinade:
•    250g Greek yoghurt (1 cup)
•    30ml lemon juice (2 tbsp)
•    80g minced onion (½ cup)
•    3 garlic cloves, finely minced
•    2 tsp chopped fresh coriander
•    2 tsp curry powder
•    1 tsp ground cumin
•    1 tsp kosher salt
•    ½ tsp black pepper

Recipe Steps:
1    Prepare the ribs: Trim any excess fat and separate into single ribs if needed.
2    Make the marinade: Combine yoghurt, lemon juice, onion, garlic, coriander, curry powder, cumin, salt, and pepper in a bowl.
3    Coat the ribs: Add the ribs to the bowl and massage the marinade in until well coated.
4    Marinate: Cover and refrigerate for at least 1 hour (up to 8 hours).
5    Set up the Weber kettle: Install the Kettle Kone or indirect heat setup. Light Heat Beads and stabilise the grill at 240°C (464°F).
6    Oil the grill: Lightly spray the cooking grate with oil to prevent sticking.
7    Cook the ribs: Arrange ribs in a ring around the outer edge of the grate.
8    Rotate the lid: Every 10 minutes, turn the lid one-third of the way to ensure even cooking.
9    Finish: After 30 minutes, the ribs should be browned and sizzling. Remove and serve immediately.

Recipe Info:
•    Prep Time: 15 minutes + 1 hour marinade
•    Cook Time: 30 minutes
•    Serves: 3–4
•    Effort: Easy
•    Course: Main
•    Cuisine: Indian / Australian
•    Hydration: 1 beer (optional… but recommended)

Tips & Variations:
•    Marinate longer for stronger flavour: Up to 8 hours adds even more depth without overpowering the lamb.
•    Keep the ribs dry: Before placing on the grill, shake off excess marinade to improve browning.
•    Rotate the lid: This is key for even cooking on a Kettle Kone or any indirect setup.
•    Use a wire rack for draining: After marinating, place ribs on a rack for 10 minutes to drip off excess moisture.
Variations
•    Spicier version: Add ½–1 teaspoon chilli powder or cayenne to the marinade.
•    Mint yoghurt finish: Serve with a simple dip of yoghurt, chopped mint, and lemon.
•    Tandoori twist: Swap curry powder for tandoori masala and add ½ tsp smoked paprika.
•    No Kettle Kone? Use two charcoal baskets pushed together and fill them up with a full chimney of fuel and allow an extra 10 to 15 minutes cooking time.

As an Amazon Associate I earn from qualifying purchases. This means, if you do purchase from one of my links, you pay no extra but I do make a small amount from each purchase that helps me keep producing content, so thank you for your help.