Smoked Lamb Ribs with Mint Chimichurri

1. Preheat your smoker or BBQ to 125–135°C for indirect cooking.
2. In a small bowl, combine all spice mix ingredients.
3. Lightly coat both sides of the lamb ribs with olive oil.
4. Generously rub the spice mix over both sides of the ribs.
5. Place the ribs into the smoker or BBQ and cook indirectly for 4–4.5 hours, or until the internal temperature reaches around 92°C and the meat is tender.

Mint Chimichurri

1. While the ribs are cooking, prepare the chimichurri.
   Finely chop (or pulse in a food processor) the parsley, coriander, mint, shallot, garlic, and chilli.
2. Transfer to a bowl and add olive oil, red wine vinegar, and Murray River Salt.
3. Mix well and set aside at room temperature to allow the flavours to develop.

To Serve

1. Once the ribs are probe tender, remove from the smoker and carefully slide out the bones.
2. Slice or pull apart and transfer to a serving plate.
3. Spoon over plenty of mint chimichurri and serve immediately.