📝 About This Recipe
Succulent, melt-in-your-mouth lamb ribs are a hidden gem of the butcher's counter, offering a rich flavor profile that surpasses even the finest chops. This recipe utilizes a low-and-slow roasting technique to render out the fat, followed by a high-heat glaze that creates a sticky, caramelized crust. Infused with aromatic rosemary and sweet honey, these ribs are an indulgent centerpiece that balances rustic charm with gourmet sophistication.
🥗 Ingredients
The Meat
- 3-4 lbs Lamb Ribs (cut into 2-rib portions or kept as full racks)
The Dry Rub
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (freshly cracked)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
The Braising Aromatics
- 6 cloves Garlic (smashed)
- 4 sprigs Fresh Rosemary
- 1 Lemon (sliced into rounds)
Honey Balsamic Glaze
- 1/4 cup Honey (wildflower or clover)
- 2 tablespoons Balsamic Vinegar (high quality)
- 1 tablespoon Dijon Mustard
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low temperature is crucial for breaking down the tough connective tissue in the lamb ribs without drying them out.
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2
In a small bowl, whisk together the salt, black pepper, smoked paprika, dried oregano, and garlic powder to create your dry rub.
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3
Pat the lamb ribs completely dry with paper towels. Excess moisture will steam the meat rather than roast it.
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4
Generously coat all sides of the lamb ribs with the dry rub, massaging the spices into the meat and fat.
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5
Line a large baking sheet with heavy-duty aluminum foil. Place the lemon slices, smashed garlic cloves, and rosemary sprigs in the center of the sheet.
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6
Lay the seasoned lamb ribs on top of the aromatics, fat-side up. Fold the foil over the ribs and crimp the edges tightly to create a sealed pouch.
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7
Place the tray in the oven and roast for 2 hours. The ribs should be very tender and the meat should begin to pull away from the bone.
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8
While the ribs roast, prepare the glaze by whisking together the honey, balsamic vinegar, Dijon mustard, and red pepper flakes in a small saucepan over low heat for 3-5 minutes until thickened slightly.
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9
Remove the ribs from the oven and carefully open the foil pouch (watch out for hot steam). Increase the oven temperature to 425°F (220°C).
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10
Carefully transfer the ribs to a wire rack set over a clean baking sheet. This allows the heat to circulate and crisp the bottom of the ribs.
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11
Brush a thick layer of the honey balsamic glaze over the top and sides of the ribs.
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12
Return the ribs to the oven for 10-15 minutes. Watch closely as the honey in the glaze can burn quickly; you are looking for a deep mahogany color and bubbling fat.
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13
Remove from the oven and let the ribs rest for at least 10 minutes before slicing. This allows the juices to redistribute for maximum succulence.
💡 Chef's Tips
Always ask your butcher to remove the 'silver skin' or membrane from the back of the ribs for a more tender bite. If you have time, dry-brine the ribs with the salt and spices overnight in the fridge to deeply season the meat. Don't discard the rendered fat in the roasting pan; it's liquid gold and can be used to roast potatoes later. To check for doneness, use the 'bend test'—pick up the rack with tongs; if the meat cracks slightly on the surface, they are perfectly tender. If you prefer a smokier flavor, add a drop of liquid smoke to your glaze before brushing.
🍽️ Serving Suggestions
Serve alongside a refreshing Mint and Pea Purée to cut through the richness of the lamb. A crisp Greek salad with feta and kalamata olives provides a bright, acidic contrast. Pair with a bold, tannic red wine like a Syrah or a Malbec to complement the roasted fats. Roasted root vegetables, particularly carrots and parsnips, soak up the honey glaze beautifully. Offer a side of Greek yogurt mixed with lemon zest and dill for dipping.