Oven-Roasted Lamb Ribs

4.0
(1)
1 Review
1 Photo

Why order template barbeque ribs when you can make a savory set of ribs that will make you eat till you drop or it pops out from your eyes? Best served on chopped parsley with pickled onions and other pickles, watercress leaves, tomatoes, and tahini sauce.

Submitted by Nice Try
Updated on October 2, 2022
close up view of Creamy and Crispy Scalloped Potatoes in a red and white baking dish
Prep Time:
35 mins
Cook Time:
1 hr 30 mins
Additional Time:
12 hrs 5 mins
Total Time:
14 hrs 10 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

  • 4 pounds lamb ribs

  • ½ cup lemon juice

  • 3 tablespoons molasses

  • 3 tablespoons white vinegar

  • 2 tablespoons mustard

  • 2 tablespoons ketchup

  • 1 tablespoon ground cinnamon

  • 1 tablespoon curry powder

  • 1 tablespoon ground cumin

  • 1 tablespoon salt

  • 1 tablespoon ground black pepper

  • 1 onion, quartered

  • 2 small tomatoes, quartered

  • 2 small thin-skinned sweet peppers, cored and seeded

  • 1 cup finely chopped parsley

  • 9 cloves garlic, minced

  • 1 ½ teaspoons cayenne pepper

Directions

  1. Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.

  2. Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.

  3. Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.

  4. Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.

  5. Preheat oven to 300 degrees F (150 degrees C).

  6. Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.

  7. Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.

Nutrition Facts (per serving)

819 Calories
56g Fat
33g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 819
% Daily Value *
Total Fat 56g 72%
Saturated Fat 23g 117%
Cholesterol 190mg 63%
Sodium 2088mg 91%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 20%
Total Sugars 16g
Protein 47g 94%
Vitamin C 96mg 106%
Calcium 183mg 14%
Iron 8mg 43%
Potassium 1317mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.