Lamb Rib Cutlets

Here’s a great appetizer or main course – quick and easy to make up as well, inspired by Dizzy Pig BBQ’s lamb recipe.


  • 4 Lamb Rib Cutlets

For marinade

  • 4Tbs Soy Sauce
  • 4Tbs Extra Virgin Olive Oil
  • Splash of Dry Sherry

For Rub

Brush the marinade on and coat in rub.  Leave out at room temperature for 20 minutes before searing direct over high heat (~600 deg on Big Green Egg).

Seared both sides for about 3-4 minutes per side.  Pulled and rested at 160, sliced and plated these were a huge hit.  I can’t believe it’s taken us this long to re-discover Lamb.

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