Description
A celebration of American traditions with grilled lamb ribs, white corn on the cob, tangy coleslaw, and smoky vegetarian baked beans. Includes a plant-based turkey option and vegan sides, making this festive menu versatile for diverse dietary preferences.
Ingredients
Ground chicken or turkey (2 lbs, plant-based turkey option)
Smoked paprika (2 tbsp, dry rub)
White corn ears (12, with lemons for zest)
Lamb shoulder ribs (4 racks, halal-certified)
Potato salad base (8 cups, vegan sour cream included)
Apple cider vinegar (1/2 cup, coleslaw dressing base)
Vegetarian baked beans (24 oz, 6 cans)
Garlic butter (for corn) with roasted garlic
Cumin and garlic powder for lamb seasoning
Disposable charcoal or gas for grill setup
Instructions
Trim lamb ribs to 3 inches per piece; chop white corn in husks with 1/4-inch stems
Mix dried spices (smoked paprika, cumin, garlic powder) and bag with ribs
Softened garlic butter blended with lemon zest for corn slathering
Pre-cook chicken patties on grill for 45 minutes as ribs and sides prepare
Grill ribs on indirect zone (400°F) for 2 hours, then sear chicken patties on direct zone for 4 minutes per side
Place husked corn back on indirect heat while chilling coleslaw and potato salad
Notes
Use two-zone grilling (direct/indirect) for efficient cooking
For vegetarian customization, focus on baked beans, coleslaw, and potato salad
Vegan sour cream can replace dairy in potato salad
Ensure lamb and turkey options are halal-certified if serving to halal dietary preference
- Prep Time: 75
- Cook Time: 180
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 full menu portion
- Calories: 600
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg