Lamb spareribs with hay, olive wood and crunchy pesto

This is the recipe for the perfect Iberico lamb spareribs. No fuss, just pure technique. The ribs are cooked on a bed of wet hay in a closed skillet on the barbecue. Through the combination of smoking, braising and a powerful finish, the aromas of hay and olive wood deeply infuse the tender meat. The result: lamb ribs with a unique, subtle smoky flavor and a perfect balance between tenderness and bite.

Technique: Hay smoking → Braising → High heat finish
Core temperature: 77°C
BBQ temperatures: 120°C → 150°C → 180°C

Preparation lamb spareribs

1. Smoking on hay – 120°C

Set up the barbecue for indirect heat at 120°C and add olive wood to the coals. Fill a closed skillet with a layer of wet hay and a small splash of water. Season the raw lamb ribs with salt and pepper and place them directly on the hay. Place the skillet in the barbecue without covering so the smoke can infuse both the meat and the hay.

2. Wrapping & braising – to 150°C

When the meat reaches a core temperature of 65°C:

• Remove the skillet briefly from the barbecue.
• Place the green asparagus on the hay, underneath the meat.
• Seal the skillet tightly with aluminum foil.
• Return it to the barbecue and increase the temperature to 150°C.

Let the meat and asparagus braise together until a core temperature of about 73°C.

3. Crunchy pesto & tomatoes

Crush basil, garlic, almonds, Parmigiano, honey and olive oil into a coarse pesto using a mortar.
Only mix in the panko at the very last moment for a crunchy texture.
Meanwhile, prepare the tomato carpaccio with olive oil, balsamic, garlic, basil and almonds.

4. The finale – 180°C

At a core temperature of 73°C:

• Remove the foil (watch out for hot steam).
• Mix the panko into the pesto.
• Spread the pesto generously over the ribs.
• Increase the BBQ temperature to 180°C and let a golden brown, crispy crust form in 5–8 minutes.

5. Resting & serving

Remove the ribs from the barbecue at a core temperature of 77°C and let the meat rest uncovered for 15 minutes.
Slice the ribs between the bones and serve with the asparagus, baby potatoes, soft boiled egg and tomato carpaccio.

The secret of this recipe

The green asparagus placed under the meat during braising absorbs the flavors of lamb, hay and smoke.
The panko added at the last moment to the pesto gives a satisfying crunch with every bite. The ultimate combination!

ENJOY!
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