Lamb Ribs Recipe
A tender, flavorful lamb ribs recipe made with a simple dry rub and a low, slow oven method that delivers fall-off-the-bone results.
Equipment
- Large roasting pan
- Aluminum foil
- Meat thermometer
Ingredients
- 3-4 lbs lamb ribs rack, halal-sourced if preferred
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional
- 2 tbsp olive oil
- ½ cup chicken or beef broth
- Fresh parsley or mint chopped, for garnish
- Lemon wedges for serving
Instructions
Season the Ribs
- Pat the lamb ribs dry with paper towels, then trim any excessive large pieces of fat, leaving a thin layer intact to help keep the meat moist during cooking.
- In a small bowl, mix together the cumin, paprika, garlic powder, coriander, salt, pepper, and cayenne, if desired. Rub the olive oil all over the ribs, then generously coat both sides with the spice mixture, pressing it into the meat.
Cook Low and Slow
- Preheat the oven to 300°F (150°C). Place the seasoned ribs in a large roasting pan and pour the broth into the bottom of the pan around the ribs, being careful not to wash off the seasoning.
- Cover the pan tightly with aluminum foil and bake for 2 to 2.5 hours, until the meat is very tender and starting to pull away from the bones, checking with a fork for tenderness around the 2-hour mark.
Broil to Finish
- Remove the foil, then switch the oven to the broil setting. Broil the ribs for 3-5 minutes, watching closely, until the exterior is caramelized and slightly crispy, being careful not to let them burn under the direct heat.
- Allow the ribs to rest for 5–10 minutes, then slice between the bones. Garnish with fresh parsley or mint, and serve alongside lemon wedges.
Notes
- Trimming excess fat but leaving a thin layer intact helps keep the ribs moist throughout the long, slow cooking process, so avoid removing all the fat even if it seems appealing to do so.
- Sealing the foil tightly over the roasting pan is essential for trapping steam and moisture, which helps break down the connective tissue in the ribs over the extended cook time.
- The broiling step at the end should be watched closely, since the sugar and fat in the spice rub can go from perfectly caramelized to burnt within a minute or two under direct high heat.
- If sourcing lamb ribs halal, most halal butchers carry this cut, though it may be worth calling ahead to confirm availability, since it's a less commonly requested cut than chops or leg of lamb.
- Leftover lamb ribs keep well in the refrigerator for up to 4 days and reheat nicely in a covered dish in the oven with a splash of broth to keep them moist.