INGREDIENTS
- Mutton ribs from the loin to the shoulder
- Salt
- Oregano
PREPARATION
There's no need for preparation prior to grilling. The salt, in this case, is best to be added in the end, after grilling, along with oregano. The salt-oregano analogy is 1 tablespoon of salt with 1 teaspoon of oregano.
COOKED ON amber.q A
COOKING
Light the charcoals on the charcoal grill. When they are fully lit, spread them and place the mutton ribs on a clean grilling grate. Grill at a high temperature. Turn quickly several times for proper searing on both sides.
Remove them when the color seems OK but be careful not to dry them. Using a thermometer is very helpful, with the desired temperature at 65-70°C for well-done or at 60°C for a more juicy result. Don't overgrill them because the meat will dry and will turn stiff.
After removing them from the grilling grate, cover them with aluminum foil for a few minutes to maintain the juices. Uncover and season generously with the salt and oregano mixture you have already prepared.
A good company and red wine are a must. Grilled tomatoes and seasonal salads can and should always accompany your roasts.
Happy grilling to everyone!
