Norwegian Grilled Lamb Ribs with Lingonberry Glaze

Introduction

These Norwegian-style grilled lamb ribs are coated in a tangy lingonberry glaze and grilled to perfection on the Arteflame grill. By using the reverse-searing method, we achieve a rich, crispy crust while keeping the interior juicy and tender.

Ingredients

• 2 racks of lamb ribs
• 1/2 cup lingonberry preserves
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 tbsp butter, melted
• Fresh thyme for garnish

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil on three paper napkins and place them inside the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the paper and allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F.

Step 2: Prepare the Lingonberry Glaze

1. In a small bowl, mix lingonberry preserves, apple cider vinegar, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper.
2. Whisk everything together until fully combined.

Step 3: Sear the Lamb Ribs

1. Place the lamb ribs on the center grill grate and sear for about 2 minutes per side to achieve a crispy crust.
2. Once seared, move the ribs to the flat cooktop surface to continue cooking.

Step 4: Glaze and Grill

1. Brush the ribs generously with the lingonberry glaze.
2. Let the ribs cook low and slow on the flat cooktop for about 25–30 minutes, flipping occasionally and basting with more glaze.

Step 5: Rest and Serve

1. Remove the ribs when the internal temperature reaches 130°F, as they will continue cooking to about 145°F while resting.
2. Let the ribs rest for 10 minutes before slicing.
3. Garnish with fresh thyme and serve.

Tips

• For extra smokiness, add a few wood chips to the fire.
• Use a meat thermometer to ensure perfect doneness.
• Baste with glaze multiple times for a richer flavor.

Variations

1. Spicy Lingonberry Ribs: Add 1 tsp of red pepper flakes for a spicy kick.
2. Garlic Herb Ribs: Replace smoked paprika with fresh rosemary and oregano.
3. Maple Glazed Ribs: Substitute lingonberry preserves with maple syrup for a sweeter taste.
4. Balsamic Glaze Ribs: Mix in 2 tbsp balsamic vinegar for a deeper, tangy flavor.
5. Honey Mustard Ribs: Swap out Dijon mustard for whole grain mustard and add 1 tbsp honey.

Conclusion

With the Arteflame grill's intense searing power, these Norwegian-style lamb ribs achieve the perfect balance of crispy, caramelized crust and juicy interior, enhanced by a rich lingonberry glaze. Try this recipe for an authentic taste of Nordic grilling perfection.

Best Pairings

• Roasted root vegetables
• Crispy potato rösti
• Grilled asparagus with butter
• A glass of full-bodied red wine, such as Cabernet Sauvignon