Light the charcoals, prepare the grills and the skewers, gather your friends Lamb ribs for today and we are Mallioras brothers, I'm George and I'm Andreas we manufacture grills and ovens but we also enjoy grilling and cooking and good company Through our channel, we share with you grilling techniques and cooking recipes. Channel partner and dear friend, George Karagiannis Hello, my dear friends. I send you my wishes for delicious grillings Here, from the cozy restaurant ''Brothers'' in Korydallos, Athens, Greece. and I wish you all happy grilling! Happy grilling to us all! He is a chef and writer of numerous gastronomy books Let's see step-by-step this excellent recipe by our friend George. Let's see it then. Preparation Take a look at this great lamb rib. ''A'' quality The good thing is that it doesn't need a lot of marination You worry too much I can't help it So... However, we have time for some tsipouro. Yes, we have 2 hours, there's plenty of time. So we start with the raw material which has to be of great quality. Lambs ribs from a local farm greatly cut 1 cm at least meaning rib and its meat. So, we have kefalotiri, we will use it at the end you'll see how some spices we'll use our vegetables for appetizers and for the tsipouro yes, for the tsipouro and also for the things here. Andreas also brought an apple to grill This subject is rich, we'll start by showing you a few things about the spices and how to season them because since there are no liquids it's not a marinade and while we wait 1 to 2 hours for it to get ready, we'll drink our tsipouro and we'll grill. Are you happy? Yes sure. Ok good. Now we're talking Let's go So before I tell you about the spices I suggest you find a cooking vessel to put the ribs in layers as this helps the seasoning. Now, about the spices we don't need a lot of spices I asked George to only do a seasoning on the ribs and make them peppery so our base is black pepper 2 grams of pepper per 1 kg of ribs. You can find the recipe details in the link in the description. It is preferable for the pepper to be granule grind it in a mortar to extract all its aroma our main spice is black pepper when it is powdered I'll tell you what to do next. Smells nice The fresh pepper has a fantastic smell. Now, we add 15 g/0.5 oz sea salt per kilo of meat flower of salt or rock salt. We use rock salt we grind the rock salt to mix it with the pepper and to crash it. Here we have thyme It's an excellent thyme It was sent to us from our channel friend and we thank him very much, for the thyme he sent us, cause it's really unique. So we add thyme to blend with pepper and salt Prefer thyme over oregano the tsipouro is ready but I'm not. Ok in 2 minutes I'll be ready now with these salt, pepper, and thyme we'll season our ribs. Try to sprinkle the spices evenly everywhere So... Add zest from 1 lemon excellent scent. The lemons are in season. A bit more to cover it all. flip the ribs. Now that we flipped the ribs, season this side too. Don't drink all the tsipouro. oh, this smells great! I don't know if it reached you I only smell the appetizers now and now. Add 1 more layer of ribs, we don't need to flip them again cause they'll get the spices from the ribs under. As if I had it calculated, add the rest of it. We leave it for a while, just for the salt to blend. It would be good to leave it for 2 hours at least... Don't look at me this way, It's not that long... and add the rest of the lemon zest on top of it and we're ready. We leave it for a bit now so bring the tsipouro over here we have more things to show you after the grilling, so stay tuned Here they are Radicchio, huh? What's this? It's olive paste Good I'll dive in nice feta Cheers! Cheers! Cheers dear friends, stay tuned The grilling The charcoals are lit. In 25-30 minutes we'll be ready to grill. The charcoals light upside down, from top to bottom That's why kindling is placed on top. Cotton with denatured alcohol The charcoal will light up fast, easy, and without smoke. the charcoal is ready the fire is too big so it will need some ashes to be thrown on it not too much though cause we'll need a strong heat here, Andreas. We'll need strong heat and frequent flipping. I think it's ok Let's start with skewered vegetables. First the tomatoes When grilling meat, always accompany it with grilled or raw vegetables. It's the best combination. And for dessert, apples with some cinnamon, it's really something. our grilling grate It smells great. The lamb ribs won't need much time cause the pieces are small with a rather strong heat it should be grilled fast. For the ribs to get some color and they are ready after that, we have one more detail at the end. Some of the scents escape the range hood and it's unique. The smoke It reached me The time to enjoy is approaching. we still have another half for grilling. The first comes out don't eat any no The ribs are not an easy task you have to constantly keep an eye to check it don't you try? Fetch me a tong. I think the apples are ready they are the dessert. That's the desired color I prefer it that way and so does Andreas like this. We added some more. Nice color! It's also juicy. Some prefer it crispier we like it "well done" And the last ones. Opa They seem less. I think they shrank Will it be enough? Yes, it will. But we haven't finished yet until those reach the desired temperature... We should close the jack. Our zucchini is ready. So until these get to a temperature that we want. so we won't get burnt when we dive in. So... We divide it in half but not for me to get more and him less we divide it into 2 parts for a different reason because in these half, my half the bigger half... in these here, we'll do another addition we have kefalotiri, peppers, rosemary, chili and a frying pan in which we'll warm oil to add to this half and leave the other half as is. Can you hold on a little bit more?
You do the preparation I'll try some... Are you the guard now? Yes, I'm waiting for you. So here now in this pan we add one tablespoon with 4 different kinds of peppers 2 chili peppers and a bit of rosemary fresh rosemary we leave it a bit to extract the peppers' scents in low heat, for the olive oil to be cooked and we add the kefalotiri cheese next, we stir it until the kefalotiri cheese melts a bit and we'll pour all this over the lamb ribs. I hope it shows on camera The smells are indescribable. Shall we start?
Yes, I'll try the plain one first. - Have you tried these?
- No. - Are you sure?
- I just want to try this one first. This one is better You tricked me Why do you think so? These are amazing! It has an amazing taste! It's totally different from the plain lamb ribs because I've tried them many times. We need some wine. These are great... Giorge, the appetizers are terrific terrific lamb ribs We strongly recommend it, dear friends... You should definitely try it with your friends I believe they haven't tried anything better It's something special George, thank you very much, it's perfect we should get some wine Here you are Cheers! Cheers!
Cheers George! Cheers, dear friends! Happy grilling, everyone! I haven't tried anything better Honestly I should have poured over all of them but we had to try. This is something else Cut scenes All the flavor is in the juices. Yes I realized that too lightly roasted pepper with rosemary chili peppers it gives a very mild spiciness. Should I confess my sin? Confess away I won't... And the grilled apple, guys It's sticky And a little bit of Ceylon cinnamon
