Roasted Lamb Ribs Recipe (2024)

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Cooking Notes

Susan in San Francisco

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.

Robert

The fat didn't render out. Maybe I should've roasted cut ribs instead of rack?

Annie

I added a couple shakes of garlic powder to this and it was absolutely joyful to eat. Loved it and will do again (and again).

Lyn

These are awesome! The longer you cook them the better they get!

Elaine

I give this five stars because the ratio of simplicity to deliciousness is very high.

Leah

This was a real winner! I seasoned the ribs with tumeric, curry, coriander and cumin. Roasted at 225 for 3 hours in a convection oven. Perfectly cooked and moist and the fat rendered. Will do again. Makes a nice dinner party entre because most people have not eaten this cut of lamb.

LambMan

I love these! An even better approach is to do your slow-roast as described, then set aside to cool....then, if you have an outdoor grill, fire up the grill and brush your favorite BBQ sauce (or homemade sauce , even better) brush each side 3-4 times and place over the hot grill, turning every couple of minutes. That way you create a 'lacquer' that will knock your socks off!! Baaaaaaaaaaaa!!!

Austro Girl

I rubbed in pulverized herbes de provence, garlic and salt into my ribs before just putting them into the oven -- for hours! Yummy! Easiest recipe for biggest applause.

kbrocats

Meant to buy rack of lamb but was given 'lamb ribs, denver style' because it was sold out. Never had it before but followed this recipe. One of the ribs came out dry and unappealing; the other so full of fat as to be almost inedible. Will never try 'denver cut' lamb ribs again!!

NYC cook

If you like lamb - you'll love this exactly as is! Perfection.

J. R.

The time and temperature given to cook a whole breast of lamb was wrong.225F is the equivalent of 90 Fan or 1/4 Gas and is completely inadequate to cook the whole lamb breast in even 4 hrs had to increase the temperature after 4 hrs and cook for another hour plus and it still could have done with more time to render the fat out.Should have listened to my initial doubts when reading the printed instructions for cooking the lamb breast!

Jenn

I found this recipe to be pretty boring... and the fat did not render. Next time I have this cut of meat, I think I am going to try braising or smoking it.

Pat

These are delicious. But lamb riblets are hard to find. The only time I’ve found them is when there are locally harvested lambs. I live in a rural California Central Coast area, so there are occasional harvests.

zoe

completely burnt after just two hours

Julie

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.

Julie

I've been in the lamb biz for decades; this cut confuses people. It gets mixed up with rib racks/rack of lamb, the very fancy cut you get at fine restaurants and dinner parties, akin to the ribeye in beef or the rib chop in pork. THIS cut, the Denver ribs, or breast, is akin to a rack of pork St. Louis ribs. There's not a lot of meat, but it's really flavorful because there's a lot of fat. Be sure to remove the silverskin on the bone side of the rack before cooking (if your butcher didn't.)

KCS

First time trying lamb ribs. We used beautiful local organic lamb and followed the instructions. After 3.5 hrs at 225, we have a small accordion of greasy rubber bands. My partner might gnaw a few tiny bites from this, but we are basically discarding it. If you are new to ribs, I recommend proceeding with caution. Open to suggestions about what might have gone wrong for us.

Pat

These are delicious. But lamb riblets are hard to find. The only time I’ve found them is when there are locally harvested lambs. I live in a rural California Central Coast area, so there are occasional harvests.

Jenn

I found this recipe to be pretty boring... and the fat did not render. Next time I have this cut of meat, I think I am going to try braising or smoking it.

J. R.

The time and temperature given to cook a whole breast of lamb was wrong.225F is the equivalent of 90 Fan or 1/4 Gas and is completely inadequate to cook the whole lamb breast in even 4 hrs had to increase the temperature after 4 hrs and cook for another hour plus and it still could have done with more time to render the fat out.Should have listened to my initial doubts when reading the printed instructions for cooking the lamb breast!

lobsterman

Try the recipe on a card that we used earlier in 2020 and see if it’s not better than this one.

Susan

Cooking longer is definitely better.

Melanie K

So simple, and so delicious!!

NYC cook

If you like lamb - you'll love this exactly as is! Perfection.

Colleen

Is this 225 deg c or f?

Miranda

Added a teaspoon of Ras el Hanout to the salt & pepper. Smelled amazing and tasted great too. Served with roasted potatoes and a kale salad.

Pegeleg

Added rosemary and a drizzle of olive oil. Turned up to 300 for the finish. Delish Only cooked two hours.

Leah

This was a real winner! I seasoned the ribs with tumeric, curry, coriander and cumin. Roasted at 225 for 3 hours in a convection oven. Perfectly cooked and moist and the fat rendered. Will do again. Makes a nice dinner party entre because most people have not eaten this cut of lamb.

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Roasted Lamb Ribs Recipe (2024)

FAQs

What temperature is lamb ribs done? ›

Grill the ribs for about 10-12 minutes per side. Internal temperature should reach 145°F for medium-rare or 160°F for medium. 4. Let the ribs rest for a few minutes before serving.

Why are my lamb ribs tough? ›

Lamb ribs can definitely be tough if they aren't cooked properly. Because the ribs are a naturally tougher cut of meat, it's best to cook them for a long time on a relatively lower temperature so the meat tenderizes.

Are lamb ribs good? ›

Lamb ribs, almost unknown in Britain, are one of the most delicious ways of eating lamb, and certainly the least expensive. Not that they taste bargain-basem*nt: everyone who's eaten these has said they're the best spare ribs they've ever had.

What is the best temperature for lamb? ›

Information. Cook all raw lamb steaks, chops, and roasts to a minimum internal temperature of 145° F (62.8° C) as measured with a food thermometer before removing meat from the heat source.

What is the best temperature to cook ribs? ›

Ideal Technique & Temperature For Cooking Ribs

Preheat your smoker, charcoal grill, or gas grill to 225°F - the ideal temperature for cooking ribs. Smoke/slow cook for 3 hours using indirect heat. Wrap the ribs in foil with some liquid and continue cooking for 2 hours.

What temp does lamb fall off the bone? ›

Whether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that).

Should lamb be cooked slow or fast? ›

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150C to soften the meat.

What seasonings go well with lamb? ›

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

What is the secret to tender ribs? ›

The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy.

What are the ribs of a lamb called? ›

The rack is the unsplit primal rib (sometimes called the hotel rack) of the carcass which includes ribs 6 through 12. The rack is split to make two primal lamb rib roasts.

Why is lamb ribs so expensive? ›

Lamb (in the U.S.) is relatively expensive because lambs are not factory farmed and they weigh less than pigs and cows, yielding less meat per animal. There's a finite number of ribs on each lamb, and we prize that tender meat, which drives the perceived value up even higher.

Are lamb ribs the same as racks of lamb? ›

The main rib section of the lamb, the rack is made up 16 ribs, also called chops. Although it's made up of two sections, each of 8 ribs, it is mostly sold halved. When sold whole, it's called a double rack of lamb.

Is lamb ok a little pink? ›

Lamb is often best enjoyed when cooked to a slightly pink or medium-rare internal temperature. This helps preserve its tenderness and flavor. However, personal preferences for doneness can vary, and lamb cooked to medium or well still tastes great!

What cooking method is best for lamb? ›

Fattier cuts of lamb should be roasted long and slow at a low temperature, while leaner cuts of meat should be cooked at a high temperature for the first several minutes and then at a lower temperature the rest of the time. Braising is a popular technique for cooking less-tender cuts of lamb.

What is the cooking time for roast lamb? ›

Place in an oven preheated to 180 degrees Celsius. Roast for 25 to 30 minutes per 500 grams for medium or until the lamb is cooked to your liking. To test, press the meat with tongs. The lamb will feel soft when it's cooked to medium-rare and you'll feel a slight resistance when it's cooked to medium.

Are ribs cooked at 180? ›

Baby Back Ribs may be safe to eat at 145°F but they won't be tender or as flavorful as they should be. The collagen and fat have not yet melted into the meat. Connective tissues will be inedibly tough. It is widely agreed that ribs are done between 180°F and 195°F.

Can you eat lamb ribs medium rare? ›

You certainly can and in fact, most lamb cuts are best served either rare or medium rare at most. The key is knowing which cuts of lamb to eat rare and which to avoid, along with proper preparation, food safety, and cooking to ensure your lamb is both tasty and safe.

What is the internal temperature of lamb BBQ? ›

Medium rare 60–65°C. Medium 65–70°C. Medium well done 70°C. Well done 75°C.

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