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Recipe: Nage - BBQ Lamb Ribs

01.07.2026 · Lorenz Verstraete

Recipe: Nage - BBQ Lamb Ribs

The restaurant

Nage is a contemporary bistro in Antwerp where chef Koen Lenaerts serves modern French cuisine focused on seasonal ingredients and pure flavours. Together with hostess and sommelier Niki Van Sant, he creates a warm, casual gastronomic experience, complemented by a special selection of natural wines.
Nage is a contemporary bistro in Antwerp where chef Koen Lenaerts serves modern French cuisine focused on seasonal ingredients and pure flavours. Together with hostess and sommelier Niki Van Sant, he creates a warm, casual gastronomic experience, complemented by a special selection of natural wines.

The recipe

Lamb Ribs

Season the lamb ribs with salt and pepper and lightly brush with olive oil. Cook them in a cast-iron pan on the barbecue or in a wood-fired oven for about 20 minutes.

Remove the meat from the pan and let it rest. Meanwhile, prepare the lamb jus using the pan drippings.

Glaze the lamb ribs with the jus and return them to the barbecue for another 2 to 3 minutes to caramelize nicely. Cut into individual ribs and serve with the remaining warm jus.

Potatoes

Boil the new potatoes in salted water until cooked through, then cut them in half.

Cook them on a plancha or in a cast-iron pan with butter and a splash of olive oil until golden brown and crispy. Season with salt and pepper.

Asparagus & Morels

Snap off the tough ends of the asparagus. Drizzle with a little olive oil and grill briefly on the barbecue until al dente. Season with salt and pepper.

Cook the morels separately in a knob of butter until nicely browned and season lightly with salt and pepper.

Serving

Distribute the roasted potatoes over a platter or plate and arrange the grilled asparagus and cooked morels among them.

Place the glazed lamb ribs on top of the vegetables and potatoes. Finish with warm lamb jus and a pinch of fleur de sel.

Ingredients

For 4 people

Lamb Ribs

  • 1 kg lamb ribs
  • olive oil
  • salt and pepper

Lamb Gravy

  • drippings from lamb ribs
  • 1 shallot, finely chopped
  • 200 ml veal stock
  • 100 ml cream
  • 30 g cold butter
  • salt and pepper

Potatoes

  • 800 g baby potatoes
  • olive oil
  • butter
  • salt and pepper

Green Asparagus & Morels

  • 500 g green asparagus
  • 200 g fresh morels
  • butter
  • salt and pepper

The pairing

We've followed the transformation from the front row, and I'm so proud to see that Koen and Niki have now found their own place in Antwerp at the new location. As a guest sitting down at the table here, you immediately realize that the large wood-fired oven is crucial to the story the chef wants to tell. You can smell it as soon as you walk in, a pleasant mix of fresh bread, a sauce simmering at the side of the fire, or something that's just been grilled à la minute on the BBQ. You instantly feel welcome. And Christoph felt that too; it was one of the highlights of last year when we were allowed to meet with a group of sommeliers a while ago to taste all the wines from the domain. This domain is located a stone's throw from the Swiss border, hidden in the hills of Baden. It’s the birthplace of Spätburgunder (Pinot Noir), and the Grisant is an ode to finesse and lightness. Do us a favor with this bottle, and uncork it well in advance; every minute, it’s a bottle that can surprise you. Every time you taste it, it's a new discovery, a new sensation!

The wine

Grisant - Haus Gupi - Weingut am Schlipf - Schneider 2023

Grisant - Haus Gupi - Weingut am Schlipf - Schneider 2023

€27,50

Check out the wine