Smoked Lamb Ribs with Chimichurri & Cannellini Bean Salad

Bite into something mouthwatering this summer, these smoked lamb spareribs are an easy crowd pleaser!

COOK TIME: 6.5 hours
SERVINGS: 2

INGREDIENTS:

• 1 package Boise River Lamb Denver Style Spareribs
• Marinade of your choice
• Salt & Pepper

For the Chimichurri:

• 2 bunches parsley
• 1 bunch oregano
• 2 shallots
• 1/4 cup capers
• 1/4 cup apple cider vinegar
• 2 cups extra virgin olive oil

For the Cannellini Bean Salad:

• 1 can Cannellini beans
• 1 small diced onion
• 4 ribs celery, diced, small
• 1 bulb fennel, diced, small
• 1 bunch oregano, fine chop
• 1 bunch parsley, fine chop
• Juice & zest from 2 lemons
• Juice & zest from 2 oranges
• 1 cup olive oil
• 1/4 cup red wine vinegar

DIRECTIONS

1. Unpackage and pat-dry spareribs. Coat with marinade and salt and pepper. Set aside and marinate for 24 hours.
2. Heat smoker and place spareribs on directly. Smoke 6 hours or until internal temperature is 180 F. 
3. Remove spare ribs and finish on grill.
4. While spareribs are cooking, combine all the chimichurri ingredients into a blender and mix until smooth. 
5. Pull lamb from grill and let rest. 
6. To make bean salad, assemble all ingredients and mix together in a large bowl. 
7. Cut ribs into individual servings and drizzle chimichurri on top. Pair with bean salad, or other favorite sides, and enjoy!

Recipe developed in collaboration with Chef Kris Ott, Chop Shop BBQ