Grilled Lamb Ribs (Chalagach), Lamb Kebab and Fire-Roasted Salad
A full lamb day on the gas grill at the dacha: lamb ribs in the chalagach style, kebab from boneless leg of lamb, lamb patties from the trimmings, corn in foil and a hot salad of fire-roasted eggplant, peppers and tomatoes.
- 16 ingredients
- 12 steps
- Video 46:02
Video in Russian, with English and Spanish subtitles on YouTube. Watch on YouTube
Method
Lamb ribs, leg of lamb and the plan0:00
Corn in foil, vegetables on the grill1:41
Unpacking the Australian lamb3:59
Rosemary and dry rub for the ribs5:45
Cutting the leg for kebab8:26
My kebab marinade10:11
Lamb patties from the trimmings16:46
Grilled zucchini20:02
Peeling the charred vegetables25:37
Hot salad is ready30:25
Grilling the ribs and kebab32:51
Salting the ribs43:22
From the video
The ribs get fresh rosemary, salt only on the fat side and a dry rub with paprika, sugar, chili and pepper, then rest on top of the kebab while it marinates. The kebab marinade: the same rub, dry garlic, rosemary, a lot of onion, a little sugar, salt, a drop of red wine, vinegar, mineral water and Russian mustard. The vegetables char on the grill for 35 to 40 minutes, get peeled and mixed with salt. It is a great vegan side too.