Sourced from a family ranch, Pryles' recipe for grilled lamb ribs, halloumi cheese and Greek salad is decadent. (Photo courtesy of "Hardcore Carnivore")
September 20, 2024
By Jess Pryles
Print Recipe
Lamb can sometimes be tough to find commercially, so in the first episode of Hardcore Carnivore , host Jess Pryles skips the supermarket and heads straight to a multi-generation, family-run ranch in Idaho. Pryles joins the lamb-raising Siddoway family as they begin sorting the animals that are ready for processing. She then returns to the lodge, where she demonstrates how to prepare and grill lamb ribs. This mouth-watering lamb recipe is easy to follow and will make you look like a pro chef to your dinner guests.
Catch the debut of “Hardcore Carnivore,” starring professional carnivore and chef Jess Pryles, on Monday, September 23 at 9:30 p.m. ET on Outdoor Channel. The show airs during Outdoor Channel’s “Taste of the Wild” Monday night lineup.
Grilled Lamb Ribs with Halloumi Cheese and Greek Salad Serves: 4-6 Total time: 45-60 minutes
Ingredients:
Advertisement
3–2 racks lamb ribs, cut into 3 rib sections 2 tablespoons olive oil 3 tablespoons Hardcore Carnivore Camo seasoning 8 ounces halloumi cheese, sliced Greek salad, recipe below Jess Pryles travels the country to hunt, cook and share her passion for grilling and love for the outdoors. (Photo courtesy of "Hardcore Carnivore") Directions:
Place the lamb racks on a large tray, drizzle with olive oil to coat on both sides. Season well with Hardcore Carnivore Camo seasoning. Prepare a grill for two-zone cooking. Place the lamb racks over direct heat, meat side down and cook until you get a nice sear, 2 to 3 minutes. Flip and sear on the other side. Place the ribs over indirect heat, or the cool zone, and grill for 25 minutes with the lid closed. Remove the racks from the grill, and place under foil to rest for 10 minutes. While the ribs are resting, place a cast iron skillet over direct heat and lightly coat with olive oil. Once the pan is hot, add slices of halloumi cheese in a single even layer. Cook until nicely browned, about 2 minutes per side. Greek Salad Recipe This easy-to-make Greek Salad topped with feta cheese features Persian cucumbers, tomatoes, red onion, black olives, oregano, olive oil and lemon juice. (Photo courtesy of "Hardcore Carnivore") Ingredients:
3 Persian cucumbers, halved lengthwise and cut into 1/2-inch slices 2 ripe tomatoes, chopped (or 1 cup halved cherry tomatoes) 1/2 medium red onion, halved and thinly sliced 1/2 cup black olives, pitted 8 ounce block of feta cheese 1/2 teaspoon dried oregano 2 tablespoons olive oil Lemon juice, to taste Directions:
Advertisement
Arrange the cucumbers, tomatoes, onion, and olives in a large shallow serving bowl. Cut the block of feta in half and place on top of the salad. Sprinkle with dried oregano, drizzle with olive oil, and finish with freshly squeezed lemon juice.
