Roasted Lamb Ribs
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1whole breast of lamb, also called Denver cut or lamb riblets, with most of the fat still on see note
- Kosher salt
- black pepper
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.
- A whole breast of lamb contains about 7 ribs and can be ordered from any butcher. It will serve 1 or 2 people.
Private Notes
Comments
Wonderful in its delicious simplicity. I have also seasoned lightly with za'atar going in and a last minute brush of pomegranate molasses in the last 30 minutes.
The fat didn't render out. Maybe I should've roasted cut ribs instead of rack?
Cooked with the lid on or off?
This recipe produces perfect lamb ribs. I followed the recipe as written to cook for 3 hours. I have never had better in a restaurant.
completely burnt after just two hours
Meat pro back -- this recipe is perfection! Re the bad experiences: beyond making sure you have the right cut, be sure your rack is at least 1.5 pounds/7 ribs. Ideally 2 pounds. This won't work for Australian lamb, where the racks will be much lighter. I cooked a 2 pound rack for 4.5 hours, and it was divine. Also, MAKE SURE THERE IS NO SILVER SKIN! If you can get farm direct pork, do this with a bone-in pork butt overnight. I do it with just salt. The smell will make you wake up hungry at 5.
Advertisement