Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 209 :: ON THE ROTISSERIE
Source: Raichlen on Ribs, pg. 235
Method: Spit-roasting/rotisserie
4 to 12 hours for marinating the lamb
Category: Meat
1 small onion, peeled and quartered
3 cloves garlic, peeled and cut in half
1-inch piece of fresh ginger, peeled and cut into 1/4-inch slices
3 tablespoons sweet paprika
2 teaspoons coarse salt (kosher or sea)
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 to 3 tablespoons extra-virgin olive oil, or as needed
2 racks of Denver lamb ribs (trimmed lamb breast, about 2 pounds total)
Harissa (recipe follows), for serving

Lemon wedges for serving

Place the onion, garlic, ginger, paprika, salt, coriander, pepper, cinnamon, cardamom, lemon zest, and lemon juice in a food processor fitted with a metal chopping blade. Puree into a coarse paste, running the machine in short bursts. With the blade running, add the feed tube the lemon juice and enough oil to obtain a paste the consistency of mayonnaise. Correct the seasoning, adding salt or lemon juice: The spice paste should be highly seasoned.

Prepare the ribs. Place a rack of ribs meat side down on a baking sheet. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack.

Place the ribs on a baking sheet. Using a rubber spatula, spread each side with the spice paste and cover with plastic wrap and refrigerate until ready to grill. The ribs will be good cooked right away, better if marinated for 2 hours in the refrigerator, and spectacular if marinated overnight.

Thread the ribs onto the rotisserie spit: Place a rack of ribs bone side up on a work surface. Using a sharp, slender knife, make starter holes in the center of the meat between every few ribs. Twist the knife blade to widen the holes; this will make it easier to insert the spit. Repeat with the remaining rack of ribs. Use an over and under weaving motion to thread the spit through the holes in the racks of ribs.

Set up the grill for spit-roasting and preheat to high. Place a large drip pan under the grate beneath the rotisserie.

When ready to cook, attach the spit to the rotisserie mechanism, turn on the motor, and cover the grill. Cook the ribs until they are golden brown and cooked through, 30 to 45 minutes. The ribs are done when the meat has shrunk back about 1/4-inch from the ends of the bones.

Transfer the spit with the ribs to a cutting board. Carefully pull out the skewer, then let the ribs rest for a few minutes. Serve the racks, whole or cut into individual ribs, with the Harissa and lemon wedges.
Serves: Yields: About 3/4 cup
Category: Sauces
2 tablespoons hot paprika
3 cloves garlic, coarsely chopped
2 teaspoons coarse salt (kosher or sea), or more to taste
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice, or more to taste

Place the paprika (make sure its fresh and hasnt lost its potency), garlic, salt, coriander, cumin, olive oil, lemon juice, and 2 tablespoons of hot water in a blender. Puree until a smooth sauce forms. Taste for seasoning, adding more salt and/or lemon juice as desired. The harissa can be refrigerated, covered, for at least 1 week. Let it return to room temperature before using.
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