Dry Rosemary Garlic Lamb Ribs

These “Pub Style” dry ribs are incredible with moist meaty lamb ribs.  The cooking method is key to attaining the salty, rosemary crunchy exterior, with the hot and juicy tender lamb. 

Ingredients List:

2 lbs (1kg) SUNGOLD side split lamb ribs
2 tsp (5ml) garlic powder
1 TB (15ml) lemon pepper
1 TB (15ml) crushed rosemary leaves
1 tsp (5ml) dry mustard (not HOT)
2 tsp (10ml) coarse sea or Kosher salt

Preparation & Directions:

  • Place whole lamb ribs in a large Dutch oven or pasta pot
  • Cover with water and bring to a boil.  Skim froth that first appears, and simmer for 1 hour
  • Drain and set on a large baking sheet to cool
  • In a bowl mix together all remaining ingredients, except oil to make a dry spice rub
  • With your hands, rub the spice mixture gently over the cooled ribs
  • Place in a large resealable plastic bag, making sure the air is removed.
  • Marinate in the fridge for at least 4 hrs or overnight  (can also be frozen at this point)
  • Remove from bag, keeping as much rub on ribs as possible
  • Cut ribs into 1 or 2 bone pieces (riblets)
  • Arrange on a rack, over a baking sheet
  • Bake in a preheated 400F (200C) oven for 20-25 mins until sizzling and the fat is crispy
  • Remove and sprinkle with additional coarse salt if desired 

Serve immediately

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Time: 1 hr – prep (simmering ribs)
2 hrs – overnight marinating
45min - cooking

Serves: 4 main course / 8 appetizers

Serve Sugg: veggies and ranch dip