Danish Honey Mustard Glazed Lamb Ribs on Arteflame
Introduction
These Danish-inspired honey mustard glazed lamb ribs are grilled to perfection on the Arteflame grill, giving them a steakhouse-quality sear and a caramelized, sticky glaze. The high-heat center grate locks in the juices, while the flat cooktop ensures an even cook. Whether you're looking for a show-stopping grilling recipe or just an incredible way to prepare lamb ribs, this dish is sure to impress.
Ingredients
- 2 lbs lamb ribs
- 2 tbsp butter
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp apple cider vinegar
- 1 tbsp fresh thyme, chopped
Instructions
Step 1: Prepare the Arteflame grill
- Pour vegetable oil onto three paper napkins.
- Place the napkins inside the grill and stack firewood over them.
- Light the napkins and let the fire burn for about 20 minutes until the cooktop is hot.
Step 2: Prepare the glaze
- In a small bowl, mix honey, Dijon mustard, whole grain mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper to create a sticky glaze.
- Set aside for brushing.
Step 3: Sear the lamb ribs
- Rub the lamb ribs with a little butter.
- Sear them on the center grill grate of the Arteflame for 3-4 minutes per side to lock in the juices.
Step 4: Cook the lamb ribs
- Move the seared ribs to the flat cooktop griddle towards the outer edges for gentle cooking.
- Brush the ribs generously with the honey mustard glaze.
- Cook for another 20-25 minutes, flipping occasionally and adding more glaze as they cook.
Step 5: Rest and serve
- Remove the ribs when they reach an internal temperature 15°F below the desired doneness (for medium, remove at 130°F).
- Let the ribs rest for 10 minutes before slicing.
- Garnish with fresh thyme and serve.
Tips
- Searing the ribs first prevents them from drying out and locks in flavor.
- Cooking towards the edge of the griddle ensures slow and even heat distribution.
- Keep a brush handy to continuously glaze the ribs as they cook.
- Use a meat thermometer to check internal temperature for doneness.
Variations
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Spicy Honey Mustard Ribs: Add 1 tsp cayenne pepper to the glaze for a spicy kick.
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Herb Butter Ribs: Mix butter with fresh rosemary and thyme before rubbing over the ribs.
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Citrus Glazed Ribs: Add the zest of one orange and 1 tbsp orange juice to the honey mustard glaze.
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Sticky Balsamic Ribs: Substitute half of the honey with balsamic glaze for a tangy sweetness.
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Maple Mustard Ribs: Use maple syrup instead of honey for a deep, robust sweetness.
Conclusion
Grilling Danish honey mustard glazed lamb ribs on the Arteflame ensures a delicious, caramelized glaze with a perfectly juicy interior. The combination of high-heat searing and controlled cooking on the flat cooktop results in restaurant-quality lamb ribs every time. Impress your guests with this mouthwatering recipe!
Best Pairings
- Grilled asparagus and lemon zest
- Charred sweet potatoes with butter
- Crispy roasted potatoes on the flat cooktop
- A bold red wine like Shiraz or Malbec
- Fresh cucumber and dill salad