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Armenian Khorovats Lamb Ribs
Tender and flavorful lamb ribs marinated in a blend of Armenian spices and herbs, then grilled to perfection. Khorovats is a cornerstone of Armenian cuisine, representing a communal and celebratory way of cooking.
ð§ ææ
- 1.5 kg Lamb ribs
- 2 medium Onion(thinly sliced)
- 4 cloves Garlic(minced)
- 4 tbsp Olive oil
- 2 tbsp Red wine vinegar
- 1 tbsp Paprika
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Dried thyme
- 1.5 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 1/4 cup Fresh parsley(chopped, for garnish)
- 1/4 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine sliced onions, minced garlic, olive oil, red wine vinegar, paprika, cumin, coriander, thyme, salt, and pepper. Mix well to create the marinade.
- 2
Add the lamb ribs to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- 3
Preheat your grill to medium-high heat. If using charcoal, wait until the coals are covered with white ash.
- 4
Remove the lamb ribs from the marinade, letting any excess drip off. Discard the remaining marinade.
- 5
Place the lamb ribs on the preheated grill. Grill for 15-20 minutes per side, or until the ribs are cooked through and have a nice char. The internal temperature should reach at least 145°F (63°C).
- 6
Once cooked, remove the ribs from the grill and let them rest for 5-10 minutes before serving. Garnish with fresh chopped parsley and cilantro.
ð¡ ããã®ã³ã
- âFor a deeper flavor, marinate the lamb overnight.
- âAdjust the spice levels according to your preference.
- âEnsure the grill is hot before placing the ribs to get a good sear.
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- Add a pinch of red pepper flakes to the marinade for a spicier kick.
- Serve with lavash bread, grilled vegetables, and a side of yogurt-based sauce.