top of page
Denver Ribs with Salsa Verde
  • PREP - 1 DAY
  • COOK - 1 HOUR
  • SERVES - 2

For the ribs:
Combine herbs, wine, oil and seasonings. Marinate the ribs for 24 hours, turning several times. Grill over a low fire 1 hour until lamb is tender and starts to fall from the bone.A note on grilling lamb from Chris Schlesinger and John Willoughby in their book How to Cook Meat, (William Morrow, 2000): Since lamb contains a fair amount of fat that can drip into the fire and cause flare-ups, make sure you have a section of the grill with no coals so you can move the lamb there to let any flare-ups die down.


For the Salsa Verde:
Mix all ingredients. Serve room temperature.


5 pounds Denver Ribs
1 bottle red wine
1 cup olive oil
3 branches of fresh rosemary
5 whole garlic cloves, smashed
Peel of one lemon, grated
Salt and pepper


Salsa Verde
1 cup whole peppermint leaves chopped
4 cups Italian parsley, chopped
1/2 cup nicoise olives coarsely chopped
1/4 cup sun-dried tomatoes coarsely chopped
1/2 cup red wine vinegar
2 cups extra virgin olive oil
Zest of one lemon
Salt and pepper to taste


bottom of page