Wonderfully tender roasted lamb ribs, marinated in a mouth-watering sauce, this recipe is guaranteed to make a memorable midweek meal or sensational Sunday lunch.
So, treat your taste buds and get cracking with this easy, delicious roast recipe!
Products you need for this recipe
Here are a few key items you’ll need when making your roasted lamb ribs recipe:
- Baking dish – a good quality baking or roasting dish is a must
- Food processor – you’ll need a food processor to whizz up the marinade ingredients
- Metal tongs – these make any ribs recipe easier
- Serving platter – a serving platter is a good way to serve up ribs, especially at a backyard BBQ
Roasted lamb ribs recipe
This is the perfect recipe for all you meat-loving foodies out there! While beef and chicken recipes are everywhere, lamb is a meat that gets far less attention than it deserves.
I’ve never understood why people don’t rave about lamb more than they do. Is it the taste? Do they think there’s too much fat? Or does it just come down to being a bit unadventurous?
For me, it’s one of the best types of meat. It’s healthy, rich and, when cooked properly, it’s melt-in-the-mouth fantastic!
This is definitely a proper way to cook lamb! Slow and slow, with a marinade to make your taste buds dance.
The lamb
This recipe calls for 12 lamb ribs. Lamb ribs are a cut above when it comes to taste and texture. Maybe you’re used to eating beef ribs. Well, it’s time to try lamb.
Cooking the lamb in this way ensures it will be succulent, tender and crispy, all at once. The longer cooking time allows the lamb to soak up the flavors, with the last part of the process dedicated to crisping up the fat of the lamb.
The marinade
A huge part of this recipe is the marinade. Consisting of white wine, lemon juice, lemon zest, olive oil, rosemary, garlic and salt and pepper, this marinade brings incredible flavor to the lamb ribs, while helping to keep it juicy and tender.
Are lamb ribs the same as rack of lamb?
No, they are different. Lamb ribs, sometimes referred to as lamb riblets, come in square slabs or separate “riblets.” They are cut from the lower part of the rib cage, kind of like lamb’s version of spare ribs. They are chunky, meaty and delicious!
A rack consists of 8 ribs, cut from the upper part of the ribs joined to the back bone. They look thinner and more elegant than lamb ribs or lamb riblets.
Are they tough?
It depends on how they are cooked. With this recipe, the lamb ribs are marinated in an amazingly tasty sauce and cooked slowly in the oven while covered in foil, which helps to keep them tender rather than tough.
What temperature should the ribs be cooked to?
Lamb ribs should be cooked to at least 125ºF/52ºC (for rare). For medium rare, cook them to 135°F/55ºC.
Can you make them in the slow cooker?
Yes, you can. Place the lamb in the slow cooker and cover with the cooking liquid. You’ll need to cook them on low for 6 hours or high for 3 hours.
As with the recipe below, you’ll need to drain the liquid after 90 minutes.
Can you make them in an Instant Pot?
Yes! Simply place them in the Instant Pot with the marinade and pressure cook for 20 minutes. Drain the liquid, then finish browning the lamb in the pan for 3–4 minutes on a high heat.
How do you skim the oil from the cooking liquid?
Skimming fat or oil from the cooking liquid is essential, especially when slow cooking lamb ribs in a sauce. There will be too much fat and will affect the taste, so you’ll need to skim a good amount to allow the sauce to sing.
There are a few ways to remove fat from cooking liquid:
The classic yet time-consuming method is to use a ladle to skim the oil or fat. It will take at least 10 minutes, but it’s a solid fool-proof method.
Pour your liquid into a measuring jug. Cut a large square of cheesecloth, then wrap it round a handful of ice cubes. Dip the ice cube filled cheesecloth into the liquid. The fat will solidify and stick to the ice cubes.
You can also use a crumpled piece of plastic wrap. Yes, believe it or not, plastic wrap works a charm! The fat will stick to it like a magnet.
Variations on this recipe
There are a few additions and alterations you can make to tweak this ribs recipe to your tastes:
If you want to bring a little more heat, you can add some chili flakes or fresh chili to the marinade mixture.
You can also add an earthy, spicy twist to the ribs with a teaspoon of cumin.
If you can’t get hold of rosemary, you can use oregano, either fresh or freeze dried.
Add a teaspoon of brown sugar into the marinade for a little sweetness. Brown sugar will give your sauce a caramel taste that will work really well with the lamb ribs.
Tips to make the best lamb ribs
Let’s have a little recap of the key tips to make your lamb ribs as delicious as possible:
- Try to skim as much fat as possible from the cooking liquid.
- If the sauce is too thin, make a cornstarch slurry and stir it in.
- The white wine is key to the overall flavor of the dish. It doesn’t have to be an expensive wine – in fact, stick to the cheaper wine, just make sure it suits the flavor profile of the dish.
Wine pairing for roasted lamb ribs
Something like a pinot noir would work well with the lamb. The acidity and bright fruity notes are the perfect foil for the earthy richness of the dish.
A South African Pinotage is another wine that goes really well with big rich meat dishes and would be a great match for this roast ribs dish.
What to serve with lamb ribs
There are so many options when it comes to picking a side for this roast lamb ribs recipe. Here are just a few recipes that would work really well:
- Roasted sweet potato mash – a wonderfully tasty, healthy alternative to mashed potatoes, this is an easy dish to master. Add ribs and you’ve got an amazing meal
- Rosemary potatoes – the classic oven roasted potato, these are crispy on the outside and fluffy on the inside. The rosemary would work wonders with roast lamb ribs
- Turnip skordalia – garlicky, creamy, healthy and incredibly tasty, this Greek classic is the ideal side to a rich meat dish like roasted ribs
- Tobacco onions – smoky, crispy and downright delicious, this sensational side is a fantastic dish to pair with ribs
- Roasted jerusalem artichokes – an underrated vegetable that works really well on the side of a roast dish. If you’re looking for a side that brings something a little different, this oven roasted recipe is ideal
- Celeriac puree – another creamy, healthy side that’s packed full of flavor, this dish is quick and easy to make and pairs deliciously with rich meat dishes
- Boulangere potatoes – this classic French oven tray bake potato dish is creamy and utterly delicious
More luscious lamb recipes
Can’t get enough lamb? Greedy Gourmet has so many delicious, easy to cook recipes. Here are just a few, to keep things cooking in the kitchen!
- Mexican lamb tacos – these tacos are dangerously addictive!
- Mongolian lamb – a super quick stir fry to liven up your weeknights
- Lamb tikka – a classic Indian skewered recipe
- BBQ pulled lamb – unbelievably tasty
- Roasted Indian leg of lamb – a spicy, slow-cooked sensation
- Minted lamb burgers – these burgers are fragrant, rich and so easy to cook
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Competition Question: How would you cook lamb ribs?
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Roasted Lamb Ribs Recipe
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 3 lamb ribs each 1x
- Diet: Gluten Free
Description
These Roasted Lamb Ribs recipe comes in a mouth-watering sauce which is perfect for any meat lover. Serve with you favourite greens to keep it keto!
Ingredients
- 12 lamb ribs, weighing about 1.2kg (1.1lbs)
- 250ml (1 cup) dry white wine
- 2 lemons, juice and zest
- 180ml (⅔ cup) olive oil
- 2 sprigs rosemary, leaves only
- 2 garlic cloves, peeled
- salt and pepper, to taste
Instructions
- Preheat the oven to 180°C / fan 140°C / 350°F / gas mark 4.
- Pack the ribs in a baking dish. It should be a snug fit.
- Place the white wine, lemon juice and zest, oil, rosemary, garlic, salt and pepper in a food processor and blend until well incorporated.
- Pour the mixture evenly over the lamb.
- Cover with foil and cook for 90 minutes.
- Remove the foil, drain the liquid into a small pot, and cook for another 15 minutes, or until the lamb ribs have browned.
- Meanwhile, skim the oil from the lamb juices then reduce the sauce over a medium heat by two-thirds.
- When the ribs are done cooking, transfer them to a serving platter and serve with the rich, tangy sauce. Enjoy!
- Category: Main Course
- Method: Roast
- Cuisine: Greek
Keywords: lamb ribs recipe, roasted lamb ribs, lamb recipe, how to cook lamb, lamb ribs, grilled lamb ribs, roast lamb ribs
Michael Fisher
A nice mixed side salad
Will Stonehouse
I would serve with carrots and mash
Suan Watts
With roast potatoes and Yorkshire puddings
Samantha
I would serve lamb ribs with potatoes
Rena Plumridge
I would slow cook and serve with mash and cabbage
melanie stirling
I would serve little potatoes, carrots and peas with mint.
Margaret Akel
lamb ribs in a rich minty gravy, served with new potatoes, peas and carrots
Alice Dixon
I’d cook lamb ribs with boiled new potatoes covered in butter and mint with a salad
Mark Mccaffery
Roated in the oven and served with steamed vegetables and rice.
Carly Belsey
I cook lamb ribs in the oven with a bit of olive oil and lemon.
Christine Evans
with new/small potatoes, peas and broccoli
Sally Collingwood
I would cook in mint sauce then serve for my roast on a sunday!
Priscilla Stubbs
I would cook my lamb ribs in the slow cooker and accompany them with minted new potatoes, carrots and broccoli
Patricia Bowley
With baby new potatoes and thinly sliced carrots.
MARK THOMAS
I would cook them in the oven coated in a BBQ sauce , and served with roasted potatoes .
Valerie Seal
Roasted in the oven and served quite pink
Chris Andrews
How would you cook lamb ribs?
with love and affection, long and slow for us
Dale Dow
I’d marinate them the night before and then pop them in the slow cooker first thing in the morning
Iain maciver
very slowly so its nice and tender
Sarah rees
Minted with roasties and veg on the side
Abi Birch
I would slow cook with a mint gravy and serve with tenderstem broccoli and creamy Mash 😋
Sadie Coffin
Slowly and low heat
Margaret Mccaffery
Glazed , with a side of veg.
DIANE JACKSON
Slow roast in a mint sauce gravy
Michelle Smith
Barbecued with a sticky mint sauce
Sue McCarthy
I’m veggie so I’m afraid I wouldn’t!
Denise Davies
Boiled new potatoes and peas.
Andrea Fletcher
Long and slow. Served with new potatoes, peas and carrots.
Suzanne
Roast slowly with plenty of fresh mint, new potatoes.
Joanne Darnell
with a fresh salad
Kristyn Harris
I would oven roast them with mint and garlic sauce
Rebecca Sutton
I would cook it with mint, and accompany with hassleback potatoes, a variety of roasted vegetables and a thick mint gravy.
Michelle Smith
I serve lamb with roast potatoes, veg, mint sauce and Yorkshire puddings
Tracy Nixon
long and slow for me and with a bbq sauce
paula meadows
slow cooked with minty peas
Mary Chez
I would slow cook and serve with mash, carrots , peas and a lovely rich gravy
Claire Reavy
I quite fancy trying the Nadiya Hussain recipe on the BBC website where she boils them and then roasts them in a sticky sauce – it sounds really yummy!
Corinne Peat
I would marinate them and cook them very slowly!
Linda Ford
I would cook the lamb ribs in the oven until they were well done
Christopher Michael
marinated and baked.
lynn neal
I would cook them in the slow cooker and serve with mustard mash and minted cabbage!
Mark R
Great done in the slow cooker with some rich thick gravy
Laura Norcop
I’m not very adventurous, I would normally just stick them in a roasting tin with veg. Given me some more ideas to try which is good!
Adrian Bold
Perfect with some sticky sauce and seasonal vegetables.
Pamela Taylor
In the slow cooker with middle eastern spices and apricots
Andrea Upton
I would cook them in a lovely sauce in the slow cooker and then serve with some fresh vegetables
TG
cant beat with rosemary
Tracy Newton
I would bbq lamb ribs
josephine
I would cook in the slow cooker, and serve with new potatoes, peas, broccoli and baby corn.
Rachel neary
I’d roast them in garlic
Ruth Harwood
With some roast potatoes and a nice gravy!
Kerry Smith
Low & slow then finished on the grill. Yum
Annabel Greaves
I would cook it slowly and with vegetables to add flavour
Michelle Clark
I would put them in the slow cooker and serve with mash, carrots and minted gravy
ROB MCINTOSH
slow cooked with garlic and rosemary
Mrs Susan L Hall
I would brush honey on using a rosemary brush and then baste with the honey juices through out cooking and serve with potatoes and carrot batons
Steven Bufton
I would serve them with baby new potatoes and a red wine gravy