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 Lamb Ribeyes
 Olive Oil
 Salt and Pepper
 Garlic, chopped
 Lemon, sliced
1

You need the perfect temperature for grilled lamb ribeyes. Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

2

While the charcoal is prepping prepare your lamb ribeyes with a light coat of olive oil, coarse pepper, chopped garlic rub and squeezed lemon.

3

Adjust your grill height over the embers to high heat (approx. 700 degrees).

4

Place the lamb ribeyes on the grill. Allow the flames to tickle the meat but don't allow it to completely consume. If flames are too high simply raise the surface slightly.

5

Once you have a nice sear on both sides raise to medium heat (approx. 400 degrees).

6

Continue to rotate your lamb every few minutes until your food thermometer reaches 125 degrees.

7

Raise your lamb all the way and allow to rest and reach desired internal temperature. I prefer 140 degrees for lamb or medium rare.

8

Remove and serve.

Category

Ingredients

 Lamb Ribeyes
 Olive Oil
 Salt and Pepper
 Garlic, chopped
 Lemon, sliced

Directions

1

You need the perfect temperature for grilled lamb ribeyes. Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.

2

While the charcoal is prepping prepare your lamb ribeyes with a light coat of olive oil, coarse pepper, chopped garlic rub and squeezed lemon.

3

Adjust your grill height over the embers to high heat (approx. 700 degrees).

4

Place the lamb ribeyes on the grill. Allow the flames to tickle the meat but don't allow it to completely consume. If flames are too high simply raise the surface slightly.

5

Once you have a nice sear on both sides raise to medium heat (approx. 400 degrees).

6

Continue to rotate your lamb every few minutes until your food thermometer reaches 125 degrees.

7

Raise your lamb all the way and allow to rest and reach desired internal temperature. I prefer 140 degrees for lamb or medium rare.

8

Remove and serve.

Grilled Lamb Ribeyes
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