Wonderfully tender lamb ribs, flavored with a tongue-tingling spice rub and marinated in a mouth-watering BBQ 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!
Why you'll love this lamb ribs recipe
- Lamb is one of the best types of meat. It’s healthy, rich, and, when cooked properly, melt-in-the-mouth fantastic!
- Cooking lamb ribs low and slow with a fantastic marinade will make your taste buds dance.
- It makes for a sensational feast when served with a creamy mash and roasted vegetables.
Equipment needed
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
- 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
Top tips
Allow the ribs to rest for about 10 minutes after removing them from the oven. This helps redistribute the juices within the meat.
How to cook lamb ribs
Prepare the spice mix.
Rub the spice mix on the lamb ribs all over. At this point you can marinate the lamb ribs in the fridge overnight.
Wrap the lamb ribs in foil and bake in the oven.
Now to make the BBQ sauce to slather on the ribs.
Place all the sauce ingredients in a pot. Heat gently and stir until all the sugar has dissolved. Set aside.
Unwrap the lamb rack and place in a baking sheet.
Baste the rack of lamb with BBQ sauce all over and let it brown in the oven. Enjoy!
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 well:
Sides
Potatoes
- 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
- Boulangere potatoes – this classic French oven tray bake potato dish is creamy and utterly delicious
Creamy sides
- Turnip skordalia – garlicky, creamy, healthy and incredibly tasty, this Greek classic is the ideal side to a rich meat dish like roasted ribs
- 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
Others
- 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 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
- Yorkshire Pudding wrap is a twist on the classic Sunday roast. Why don't you try this mouth-watering lamb inside a Yorkshire pudding wrap?
Wine pairing
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 well with big, rich meat dishes and would be an excellent match for this roast ribs dish.
Variations to this recipe
Variations
There are a few additions and alterations you can make to tweak this ribs recipe to your tastes:
- Spice Level: Adjust the amount of cayenne pepper in the rub and sauce for desired heat levels. If you want to bring more heat, add some red pepper flakes or fresh chili to the marinade mixture. Add an earthy, spicy twist to the ribs with a teaspoon of cumin.
- Herb Additions: Incorporating dried herbs like rosemary, thyme, or oregano into the rub can add a different flavor profile. You can also use fresh rosemary or other spices.
- Citrus Twist: Adding a bit of orange zest to the rub or a splash of orange juice to the BBQ sauce can introduce a sweet, tangy flavor.
- BBQ Sauce Flavors: Add ingredients like apple cider vinegar, molasses, or even a splash of bourbon to the BBQ sauce for different flavor dimensions. You can also use minced garlic to make it more of a garlic sauce.
- Smoking: If you have a smoker, consider smoking the ribs for a portion of the cooking time for an authentic smoky flavor.
Popular substitutions
- For the Rub:
- Spices: You can substitute regular paprika if smoked paprika is unavailable. Similarly, chili powder can replace cayenne pepper for a milder heat.
- Sugar: If brown sugar is unavailable, use white sugar or honey for sweetness.
- For the BBQ Sauce:
- Ketchup: Tomato paste diluted with a bit of water and a touch of sugar can be a substitute.
- Worcestershire Sauce: Soy sauce or balsamic vinegar mixed with a little sugar can be an alternative.
- Vegetable Oil: Any neutral oil like canola or sunflower can be used. At a push you can use olive oil.
Top tips
- Cooking times may vary based on different oven models. Your oven might retain heat better than most, which could lead to the ribs overcooking, so it's good to start checking the ribs for tenderness after 1.5 hours.
- Ensure the lamb spare ribs are at room temperature and pat them dry before applying the rub. This will result in a more even cooking and a nicer texture.
- Use kosher salt in place of normal sea salt for a purer flavor
What are lamb ribs?
Lamb ribs are a part of the breast primal cut. The bottom rib tip is cut from the breast into chops. Also known as lamb riblets, they are a popular cut of meat with a fantastic taste and texture. If you’re used to eating beef ribs, it’s time to give lamb a go.
Slow-cooking lamb racks ensure they will be succulent, tender, and crispy. The longer cooking time allows the lamb to soak up the flavors, with the last part of the process dedicated to crisping up the lamb's fat.
What's the best marinade for lamb ribs?
Marinating lamb ribs in the oven helps to keep them succulent and melt-in-the-mouth fantastic. Many marinades involve white wine, lemon juice, lemon zest, olive oil, rosemary, garlic, and salt and pepper.
The marinade for this lamb ribs recipe calls for a barbecue sauce applied after a spice rub. First, spices such as garlic powder, onion powder, mustard seeds, cayenne pepper, paprika, and salt and pepper deliver fantastic flavor.
Next, a barbecue sauce consisting of vegetable oil, ketchup, Worcestershire sauce, mild mustard, brown sugar, smoked paprika, and cayenne pepper brings extra depth to the flavor profile of these delicious grilled lamb ribs.
Are lamb ribs the same as rack of lamb?
No, they are different. Lamb ribs, sometimes called lamb riblets, come in square slabs or separate “riblets.” They are cut from the rib cage's lower part, like a 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 backbone. They look thinner and more elegant than lamb ribs or lamb riblets.
What's the best way to cook lamb riblets?
You get the best flavor and texture when you cook ribs low and slow. Applying a spice rub before you slow-cook ribs and adding a marinating sauce produces an even better taste.
You can also grill lamb ribs on an outdoor grill or barbecue.
Where can I buy lamb ribs?
Your best bet is your local butcher's or grocery store. You'll also find lamb ribs at all good supermarkets.
Are lamb spare ribs tough?
It depends on how they are cooked. With this recipe, the lamb ribs are marinated in a delicious sauce and simmered in the oven while covered in foil, which helps to keep them tender rather than tough.
What temperature should cooked lamb ribs be?
Lamb ribs should be cooked to at least 125ºF/52ºC (for rare). For medium rare, cook them to 135°F/55ºC.
Can you cook lamb ribs in a 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! 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 high heat.
How do you store lamb ribs leftovers?
Store them in an airtight container in the fridge and use within two or three days.
More lamb recipes
Can’t get enough of this underrated meat? 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! A recipe that showcases Mexican food at its very best, the tender, smoky and spicy lamb will make your taste buds tingle
- Mongolian lamb – a super quick stir fry to liven up your weeknights, this is a dish with a taste that's out of this world
- Lamb tikka – a classic Indian skewered recipe, this is perfect for a summer party
- BBQ pulled lamb – unbelievably tasty, this pulled lamb burgers are a show-stopping sensation
- Roasted Indian leg of lamb – another spicy, slow-cooked sensation, this slow cooked spiced lamb leg is a real treat. Cook it as a creative twist on a classic roast for a special occasion
- Minted lamb burgers – these burgers are fragrant, rich and so easy to cook, a delicious alternative to a typical burger
📖 Recipe
Roasted Lamb Ribs Recipe
- Total Time: 2 hours 20 minutes
- Yield: 4 portions
- Diet: Low Lactose
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
2 racks of lamb ribs, weighing about 2kg (4.5lbs)
Spice Rub for Lamb Ribs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons mustard powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
BBQ Sauce
- 2 tablespoons vegetable oil
- ⅔ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mild mustard
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
Instructions
- Preheat Oven: Set your oven to 160°C (320°F) for slow cooking.
- Prepare the Rub: Mix together the garlic powder, onion powder, mustard powder, cayenne pepper, smoked paprika, salt, and black pepper in a bowl.
- Apply the Rub: Dry the lamb ribs with paper towels and evenly apply the spice mixture on both sides. Let them rest for at least 15-30 minutes. Marinate for a more intense flavor for a few hours or overnight in the refrigerator.
- Bake the Ribs: Place the ribs in a baking dish, cover with aluminum foil. Cook lamb ribs in the oven for 1.5 to 2 hours or until tender.
- For the BBQ Sauce: Place all the BBQ ingredients in a medium saucepan on the stove over medium heat while the ribs are cooking. Stir well to combine all the ingredients.
- Simmer the Sauce: Bring the mixture to a gentle simmer. Stir frequently to prevent the sauce from sticking to the bottom of the pan and to ensure the sugar dissolves completely.
- Cook the Sauce: Continue to simmer the sauce for about 10-15 minutes or until it thickens to your desired consistency. The sauce should darken slightly as it cooks.
- Taste and Adjust: Taste the sauce and adjust the seasoning if needed. Depending on your preference, you can add more sugar for sweetness, cayenne for heat, or Worcestershire sauce for tanginess.
Notes
- Optional additions to the rub are brown sugar, dried rosemary or thyme, lemon zest, and cumin powder. These can be added based on personal preference.
- Meat Preparation: Ensure the lamb ribs are at room temperature before applying the rub for more even cooking.
- Oven Variability: Cooking times may vary based on different oven models. It's good to start checking the ribs for tenderness after 1.5 hours.
- Resting the Meat: Allow the ribs to rest for about 10 minutes after removing them from the oven. This helps redistribute the juices within the meat.
- Make Extra Sauce: Double or triple the BBQ Sauce quantities to leave ample leftover sauce to serve the lamb ribs with and dunk into fries!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 997
- Sugar: 14.5 g
- Sodium: 1045.9 mg
- Fat: 53.7 g
- Saturated Fat: 22.2 g
- Trans Fat: 0 g
- Carbohydrates: 20.6 g
- Fiber: 1.1 g
- Protein: 100.8 g
- Cholesterol: 330 mg
Patricia Barrett says
You can't beat slow cooked lamb with some nice new potatoes and a good selection of fresh vegetables.
Darren Bourne says
In the oven with marmalade and soy sauce to make them sticky and served with mash.
Leah Tonna says
Roasted with Minted Baby Potatoes, & tenderstem broccoli.
Rebecca Beesley says
I reckon it would be nice with lots of creamy mash or maybe dauphinoise potatoes and I'd find a way of incorporating lots of mint sauce into it too.
Annalisa Dunham says
Slow cook with vegetables and serve with creamy mash
Lesley Prestage says
Slow cooked with new potatoes and red cabbage
Claire Hamilton says
I would slow cook them with garlic and rosemary, and serve with potatoes and seasonal veg.
John Williams says
Slow cooked with baby potatoes.
Hazel Rea says
Slow cooking and served with Roasted Mediterranean Vegetables and Rosemary Gravy.
Michelle Newman says
With mash and gravy
Mark Whittaker says
I'd cook them low and slow with an Harissa rub and a squeeze of lemon.
Kay Broomfield says
With hasselback potatoes and green beans.
fiona d says
Lamb ribs with peppered sauteed potatoes and mixed green beans accompanied by a lovely chilled chardonnay.
Emma England says
I would slow cook them and them with seasonal vegetables
CAROL PATRICK says
I would follow your recipe above, and serve as a delicious roast
Emma Davison says
Roasted in the oven, with potatoes and veg
Kellie Collister says
In the slow cooker with mint
joy t buckenham says
id serve with sweet potatoes
Meryl Thomas says
I wouldn't as I am a vegetarian
Angela Macdonald says
I would cook them with moroccan spices and apricots, caramelised onions and dates and then serve with couscous
Daphne Monk says
I like lab with mint sauce but love new potatoes and long stemed broccoli with Lamb
Patricia Avery says
I'd cook them in the slow cooker with a variety of veggies and serve with minty mash.
christine westlake says
Slow cooked with Rosemary and Thyme , served with minted buttered new potatoes and mini roasted roots
Deborah Preston says
Roasted with roasted veg
Natalie Gillham says
I would cook them in my slow cooker in a mint gravy and serve them with mash and veg
Jon fowler says
Fab
Michelle Moloney says
In the slow cooker with a nice sauce
Laura Pritchard says
I'd oven roast them!
sharon martin says
i'd coat them in a mint marinade and roast them, serving with rice and minted peas
Sheena Read says
I've never cooked lamb Ribs before but this recipe sounds ideal.
zoe brown says
slow cooker veg and gravy
Natalie Crossan says
I would marinate them and cook them really slowly in oregano
Lauren Old says
Slowly and with barbecue sauce
Erica Hughes says
With a sticky sauce with salad and coucous
Karen R says
I'd give slow cooked lamb ribs a go, with all the trimmings - sounds perfect 🙂
betsy ferguson says
I would cook them with the easy pot method, as I love slow cooking lamb
rose howe says
with sauté potatoes
Laura Green says
slow cooker! Everything always tastes good in there
Nancy Bradford says
I'm vegan is I would make sticky tofu ribs and rice instead x
Louise Heaton says
Cook them slowly under the grill and serve them up with creamed potatoes, Yorkshire pudding, petit pois, home made gravy and mint sauce.
LUCY IRVING says
on the bbq
Amy Warwick says
I would roast in the oven and serve with gratin potato’s & honey Roast baby carrots yummy 🤤
Angie McDonald says
I'd serve it with rice and spices
Amanda Richardson says
Marinated and cooked in the slow cooker and served with mashed potatoes, green beans and carrots
Nick Cotton says
Sprinkle with sumac and mint, wrap in foil with a few frozen peas and oven bake.
Sue Clarke says
Cook very slowly and serve with roasted veg and spicy couscous.
Amanda Botterill says
I would serve with chips and coleslaw
Victoria N says
I would BBQ them with a sticky sauce
Debbie Hoare says
I would serve with minted new potatoes, cauliflower cheese, baby honey glazed carrots and a rich lamb gravy.
Alison says
In the slow cooker with minted gravy
laura stewart says
roast them and put them with a roast dinner 🙂 xx
chloe brill says
with some steam vegtables and mash
Anthea Holloway says
I would cook them in the oven and follow your ideas
Katarzyna b says
My husbands cooks them with couscous, grilled butternut squash and aubergines
claire matthews-curtis says
I would cook them in the slow cooker with a mint gravy and steamed vegetables.
Catherine Spencer says
I would rub them with salt, pepper and rosemary then brown them in a pan. Next I would smoother them in a sticky brown sugar and garlic mix and roast in the oven served with creamy mash and a selection of vegetables.
Deirdre M says
I would like to try the Mongolian lamb ribs recipe in my slow cooker, with rice!
Ian Yates says
As slowly as feasibly possible with lamb and served with a mint bearnaise sauce.
Tasmeena Maharaj says
Great recipe! Love lamb ribs. I marinate mine in a curry paste made from chilli powder, turmeric, cumin, ginger, garlic and other indian spices.
Kate Sutton says
Maybe a honey glaze and cook slowly, finish with a mint sauce geavyu
sallie burrows says
roasted with potatoes and winter veg
Paul Brown says
slow roasted with chilli and garlic, and served with roasties + fresh greens
Lucinda P says
I would slow cook them in the bottom aga with red wine and veggies
Dave Greenhalgh says
Pot roasted and served with new potatoes and minted peas
LP Mulligan says
How I cook my lamb ribs:
First of all, I make the sauce by combining honey, soy sauce, gochujang, vinegar, brown sugar, garlic. Then I mix it well and then taste. For me, the sauce needs to be sweet and spicy balanced with the salt from the soy and acid from the vinegar. Then I place the ribs on a parchment-lined sheet-pan and spoon over half of the glaze.
At this point readiness, I bake them at 180ºC for around 35-40 minutes. When the ribs are cooked, turn on the grill in the oven and glaze with the remaining sauce and leave it to cook until they are caramelized and sticky.
Then they are ready for serving with cooked vegetables and potatoes.
Liz Atkin says
id roast them
Caroline Hunter says
I'd marinate them, wrap them in foil and cook them slowly in the oven. I'd serve with mashed potatoes and minted peas.
Chris Minko says
In the slow cooker but served with roast potatoes
Paul Kay says
With some roast potatoes and a nice gravy!
alex brownlee says
brush honey on them and oven roast them
Ellie Lane says
I would do mine in the slow cooker. I love coming home to find a ready-cooked meal.
Fiona Johnstone says
I marinate mine overnight in a lovely sticky sauce, then put them in the oven. I serve them with mashed potatoes, loads of veg, mint gravy and Yorkshire puds.
Paul Bingham says
New potatoes ,Carrots and broad beans
Angie Jackson says
Cooked with lots of garlic and fresh rosemary from my garden
elaine stokes says
slow cook them with onions, veg and some stock
Caroline Shepherd says
Roasted slowly with a sticky marinade
Elisha says
I'd cook it in the slow cooker
Troy Easton says
I would cook them on the barbecue in the back garden.
Sheri Darby says
I'd cook them in a spicy sauce and serve with mashed potatoes and mixed vegetables
A.E. ADKINS says
Slow roasted with mash & veg
James Travis says
Roast them with garlic and serve them with new potatoes and gravy.
Victoria Easton says
In the slow Cook, served with mash, Yorkshire pudding and lots of veg and gravy
Emma Wolski says
slow cooked with mint and add lashings of roast veggies
Ursula Hunt says
I would cook them slowly and add a plum sauce
Hayley Lynch says
I do them in my slow cooker with honey and rosemary
Iris says
Oven roasted with roast potatoes, broccoli & green beans
janine atkin says
marinate and then in the slow cooker
Roger Bufton says
I would get my nephew to cook them in is Ninja, with roast potatoes, cauliflower, carrots.
Layla Thomas says
I'd serve them with a mint gravy dipping sauce and rosemary potato wedges.
Csilla says
I would just get someone else to do the cooking.
Pam Gregory says
Yorkshire Pudding, Roast Potatoes & cauliflower cheese
dana says
slowly roasted in the oven with rosemary
Lynne OConnor says
I'd use the slow cooker with whatever veg I had to hand
Robin G says
I'd cook lamb ribs in the slow cooker and add a bit of veg
Diane Estrella says
Min t sauce makes them so yum!
joanne coulson says
Slow cooked with rosemary and served with minted baby potatoes
Lorraine Critchlow says
In my slow cooker with red wine sauce
Alice Brewer says
I'd roast them in the oven and serve with some sort of delicious gravy and roasted vegetables!
Kim Carberry says
I would cook them with roast potatoes, veg and lots of mint sauce x
sarah swainsbury says
Give them to hubby. Take a bottle of wine. Go sit in the garden and let him cook them 😂😂🥰
Victoria Prince says
I would try your recipe because I never know how to cook them! Then serve with a selection of vegetables
Julie Ward says
In my slow cooker cos I am rubbish at cooking
Carole Nott says
I use lots of barbeque sticky sauces and grilled vegetables
Claire Driver says
Seal in frying pan, move to oven, serve with veg, potatoes and mint sauce
Maria says
roasted and with vegetables
Jo m welsh says
I’d like to slow cook these and serve them with some roast potatoes and veg .
Steven Bufton says
I would serve them with baby new potatoes and a red wine gravy
Stef Acaster says
I would roast them with a flavourful gremolata
Mrs Susan L Hall says
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
ROB MCINTOSH says
slow cooked with garlic and rosemary
Michelle Clark says
I would put them in the slow cooker and serve with mash, carrots and minted gravy
Annabel Greaves says
I would cook it slowly and with vegetables to add flavour
Kerry Smith says
Low & slow then finished on the grill. Yum
Ruth Harwood says
With some roast potatoes and a nice gravy!
Rachel neary says
I’d roast them in garlic
josephine says
I would cook in the slow cooker, and serve with new potatoes, peas, broccoli and baby corn.
Tracy Newton says
I would bbq lamb ribs
TG says
cant beat with rosemary
Andrea Upton says
I would cook them in a lovely sauce in the slow cooker and then serve with some fresh vegetables
Pamela Taylor says
In the slow cooker with middle eastern spices and apricots
Adrian Bold says
Perfect with some sticky sauce and seasonal vegetables.
Laura Norcop says
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!
Mark R says
Great done in the slow cooker with some rich thick gravy
lynn neal says
I would cook them in the slow cooker and serve with mustard mash and minted cabbage!
Christopher Michael says
marinated and baked.
Linda Ford says
I would cook the lamb ribs in the oven until they were well done
Corinne Peat says
I would marinate them and cook them very slowly!
Claire Reavy says
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!
Mary Chez says
I would slow cook and serve with mash, carrots , peas and a lovely rich gravy
paula meadows says
slow cooked with minty peas
Tracy Nixon says
long and slow for me and with a bbq sauce
Michelle Smith says
I serve lamb with roast potatoes, veg, mint sauce and Yorkshire puddings
Rebecca Sutton says
I would cook it with mint, and accompany with hassleback potatoes, a variety of roasted vegetables and a thick mint gravy.
Kristyn Harris says
I would oven roast them with mint and garlic sauce
Joanne Darnell says
with a fresh salad
Suzanne says
Roast slowly with plenty of fresh mint, new potatoes.
Andrea Fletcher says
Long and slow. Served with new potatoes, peas and carrots.
Denise Davies says
Boiled new potatoes and peas.
Sue McCarthy says
I'm veggie so I'm afraid I wouldn't!
Michelle Smith says
Barbecued with a sticky mint sauce
DIANE JACKSON says
Slow roast in a mint sauce gravy
Margaret Mccaffery says
Glazed , with a side of veg.
Sadie Coffin says
Slowly and low heat
Abi Birch says
I would slow cook with a mint gravy and serve with tenderstem broccoli and creamy Mash 😋
Samantha Buntain says
I’d marinate them the night before then cook them in the oven
Alison Burns says
Greek lamb kleftiko with potatoes, oregano and lemon my fav go too meal so tasty yum!
lucy higgins says
I would slow cook them and have with mint sauce, mash potatoes and peas and gravy
Maurice Haigh says
I have never cooked lamb ribs. Your recipe looks very good.
Georgina Prince says
I would slow cook and serve with veg and mash x
Kathy Cakebread says
I'd serve it with baby potatoes and steamed vegetables
Margaret Clarkson says
I would brush them with redcurrant jelly and slow roast them. I would serve them with new potatoes cooked with fresh mint and peas.
PhilA says
Although interested in food, I am terrible in the kitchen so I would let my missus do the cooking (otherwise food gets wasted), probably in her slow cooker
Ann Calland says
I would slow cook then serve with mash and veg.
Angela Kelly says
Like everything else: In the slow cooker!
christine goody says
I would marinade them then slow cook and serve with fennel mash and baby carrots
Eileen Hindley says
I would cook lamb ribs with garlic lemon and thyme
Richard Eldred Hawes says
On the BBQ with a chilli sauce
Alice Gilkes says
I would cook my lamb ribs with minty new potatoes.
Rachelle Barrett says
Would serve with red cabbage and mashed potatoes
Heather Haigh says
I'd put mine in the slow cooker with a garlicky sauce
ruth robinson says
id slow cook them in a minty gravy served with mash and peas carrots
john prendergast says
slow cooker in a barbeque sauce
kathleen warwick says
I would definitely cook the Lamb Ribs in the oven on a low heat and serve them with mashed potatoes, peas, carrots, broccoli, gravy and mint sauce
Kim M says
In the slo cooker then finish off in the oven with a herby, honey sauce
C Whitlow says
...I would get my much better cook husband to do it! He wouldn't let me near them! But I would serve them with some salad and nice bread.
Keith Hunt says
Oven Roasted Lamb Ribs with Yoghurt Mint & Garlic Sauce
Claire Lawrenson says
I'd marinate them overnight in ginger ale, garlic, honey, soy sauce and onions. Then I'd roast them the next day. Yummy!
Joo Dee says
would make them with a traditional roast, potatoes, veg etc
janh says
I would cook in the slow cooker with a red wine and garlic and herbs infusion. I would then thicken with cornflour or Philadelphia cheese. Served with mashed sweet potato and butternut squash - delicious.
pete c says
I'd roast them slowly and add a little mint
Louise A says
I would cook them in my slow cooker
Sheena Batey says
Marinated in honey and roasted
Iain maciver says
very slowly so its nice and tender
Sarah rees says
Minted with roasties and veg on the side
Dale Dow says
I'd marinate them the night before and then pop them in the slow cooker first thing in the morning
Chris Andrews says
How would you cook lamb ribs?
with love and affection, long and slow for us
Rosie Posey says
I love slow cooked lamb. I find it hard to buy ribs but my butcher will do them if pre-ordered. They are best 6 hours slow in my big slow cooker . I dish them with aubergine Parmigiana, there are never any leftovers!
Valerie Seal says
Roasted in the oven and served quite pink
MARK THOMAS says
I would cook them in the oven coated in a BBQ sauce , and served with roasted potatoes .
Jeanette Leighton says
In the oven as they are with mint sauce , new potatoes and peas
Patricia Bowley says
With baby new potatoes and thinly sliced carrots.
Priscilla Stubbs says
I would cook my lamb ribs in the slow cooker and accompany them with minted new potatoes, carrots and broccoli
JAMES HOLYLAND says
With some minted veg and some nice new potatoes
Sally Collingwood says
I would cook in mint sauce then serve for my roast on a sunday!
Christine Evans says
with new/small potatoes, peas and broccoli
Carly Belsey says
I cook lamb ribs in the oven with a bit of olive oil and lemon.
Alice Dixon says
I’d cook lamb ribs with boiled new potatoes covered in butter and mint with a salad
Mark Mccaffery says
Roated in the oven and served with steamed vegetables and rice.
Samantha Atherton says
I’d rub in Moroccan spices and slow cook
Margaret Akel says
lamb ribs in a rich minty gravy, served with new potatoes, peas and carrots
Debby says
If it was for an everyday meal I would slow-cook lamb ribs in the oven with one dish lightly minted to be served with crispy rosemary roast potatoes and the other sweeter with honey & brown sugar - fresh green vegetables + honey-roasted carrots & sweet potato on the side. If it was for a BBQ I'd probably do the aforementioned along with some spicier ones, marinated with a little left to brush on while cooking: Moroccan-style with spices like paprika, turmeric, cayenne pepper, cinnamon and fresh ginger + Persian-style with cumin, orange & lemon juice, onions & garlic. These would be served with leafy green salad, fruit salad with De Lima & pomegranate sprinkled over it, spicy vegetable rice and nice crisp peri-peri potato wedges, fresh warm breads and slices of a few different sorts of melon. Tender melt-in-the-mouth lamb is one of our favourites and can be served a wide variety of flavours and side dishes, mmmmmmm.
Julie Camm says
I'd serve with baked potatoes and salad
Susan B says
I would cook them either as part of a mixed meat and veggie grill or bake them with cloves of garlic.
melanie stirling says
I would serve little potatoes, carrots and peas with mint.
Samantha says
I would serve lamb ribs with potatoes
Rena Plumridge says
I would slow cook and serve with mash and cabbage
Michael Fisher says
A nice mixed side salad
Will Stonehouse says
I would serve with carrots and mash
Suan Watts says
With roast potatoes and Yorkshire puddings
Michaela Jennings says
I would slow roast them and then serve with potatoes and salad
Tammy says
In the oven with chips or a roast x