Want fall-off-the-bone tender lamb ribs roasted to absolute perfection. This easy yet impressive recipe will have your guests begging for the recipe!
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When it comes to a recipe that will impress at your next dinner party, bookmark these oven-roasted lamb ribs. They are succulent, tender, and full of flavor, and you’re guests are going to be raving about this dish for weeks to come.
Ingredients
For the Lamb Ribs
- ▢ 3 lbs Lamb Ribs
- ▢ 1 – 2 tbsp Dijon Mustard
- ▢ 1 tsp Kosher salt
- ▢ 1/4 tsp freshly ground black pepper
- ▢ 1 tsp Dried Rosemary
- ▢ 1/4 tsp Ground anise
- ▢ 1/2 tsp Celery seed
- ▢ 1/2 tsp Coriander
- ▢ 1/2 cup White wine a dry white wine like Sauvignon Blanc.
- ▢ 1 Onion roughly chopped into wedges
- ▢ 1 Fennel tops removed and bulb roughly chopped into wedges
- ▢ 2 heads of Garlic tops removed to expose garlic cloves
- ▢ 2 Lemons
For garnish, if desired
- ▢ Olives
- ▢ Lemon wedges
- ▢ Pomegranate seeds
- ▢ Fresh parsley minced
Instructions
Prep the ribs
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Preheat the oven to 400 degrees F, adjusting the oven racks so that the pot can slice in easily from the middle rack.
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Remove the lamb ribs from the package and pat dry.
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Trim any excess fat from the ribs, if needed, leaving a 1/4″ fat cap over the meaty surface.
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Flip the ribs and remove the membrane from the back by sliding a butter knife under the silverskin and gently pulling up. Using a paper towel to help your grip, gently peel back the membrane from the ribs.
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Rub the all over with the mustard.
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In a small bowl, combine the spices, and liberally coat the ribs on both sides.
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Place the roughly chopped onion, fennel, garlic and lemon in the bottom of a braiser or roasting pan.
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Pour in the white wine, then nestle the seasoned lamb ribs over top of the onions and veggies
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Cover with the lid and transfer to the oven to cook.
Braise the lamb
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Place the pot in the over and braise the lamb ribs for 45 minutes to 1 hour until the meat reaches an internal temperature of 170-175 degrees F with an instant read thermometer.
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Brown the lamb ribs
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Carefully remove the lid and baste the ribs with the cooking liquid.
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Allow the ribs to continue to cook, uncovered for another 15 to 20 minutes, until the internal temp reaches 190 degrees F and is fork tender with the probe of your digital thermometer.
Rest and serve
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Carefully remove the pan from the oven and transfer the lamb ribs to a clean cutting board. Baste once again with the liquid and tent with foil to rest for 10 minutes.
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Once rested, slice the lamb between the rib bones to serve.
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Garnish with olives, lemon zest and wedges, pomegranate seeds and freshly minced parsley. Season with a pinch of salt and pepper.
Nutrition
Calories: 423kcal | Carbohydrates: 6g | Protein: 46g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 150mg | Sodium: 582mg | Potassium: 709mg | Fiber: 2g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 4mg
