Roštilj Jagnjećih Rebara

Grilled lamb ribs are the centrepiece of the Serbian roštilj tradition, where families gather around open charcoal fires for long, sociable weekend meals. The marinade of garlic, rosemary, and ajvar-style paprika paste gives the ribs a deeply aromatic crust while the fat bastes the meat naturally over the coals.

Serves: 6

Ingredients

• 1.8 kg (4 lb) lamb ribs, cut into individual bones
• 6 cloves garlic, minced
• 3 tbsp (45 ml) sunflower oil
• 2 tbsp (30 ml) red wine vinegar
• 1 tbsp sweet paprika
• 1 tsp hot paprika
• 2 sprigs fresh rosemary, leaves stripped and chopped
• 1 small bunch flat-leaf parsley, roughly chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Combine garlic, oil, vinegar, both paprikas, rosemary, salt, and pepper in a large bowl to form a paste. Toss the ribs in the marinade, coating well. Cover and refrigerate for at least 4 hours, ideally overnight.
2. Prepare a charcoal grill for direct medium-high heat. Allow coals to turn white-grey before cooking.
3. Grill ribs in a single layer, turning every 4–5 minutes, for 20–25 minutes total until nicely charred on the outside and cooked through with no pink remaining.
4. Rest the ribs for 5 minutes on a board, then scatter generously with fresh parsley.
5. Serve alongside ajvar, raw onion slices, and crusty white bread.

Cook's Notes: Individual lamb ribs cook faster than a whole rack — watch for flare-ups from the dripping fat. If using a gas grill, add a handful of soaked wood chips for smokiness. Leftovers reheat well wrapped in foil in a 180°C (350°F) oven for 10 minutes.