Tender Lamb Ribs baked in the oven – moist and filled with flavour

The strong flavour of tender lamb ribs sizzling to perfection in the oven is enough to make anyone’s tummy rumble. Tender lamb ribs are generally very fatty and therefore need to be cooked a little longer. This allows for most of the fat to leave the ribs. If cooked with the fatty part, the lamb ribs will be moist and oozing with flavour.

You can also place the tender lamb ribs on a rack so that the rendered fat drains away.  If you do not have a roasting rack, you can use a cake rack. A cake rack’s legs are about 1cm long, but that is long enough to let the fat drip off the ribs. 

If you like crispy ribs, remember to remove the cover during the last 5 minutes of the cooking time and set the oven to grill.  The lamb ribs will become crispy on the outside but super tender and juicy when biting through the crust. Add some onions and potatoes alongside the ribs in the roasting tray halfway through the cooking time and you will have an irresistible meal to serve.

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Tender Lamb Ribs baked in the oven

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Recipe by Irene Muller Course: MainCuisine: South AfricanDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

2

hours 

Total time

2

hours 

5

minutes

Ingredients

• ± 1.3 kg lamb ribs

• MARINADE

• 1 lemon’s juice

• Balsamic vinegar

• coarse salt

• black pepper

• garlic flakes

• olive oil

Method

• Rub the ribs with the juice of the lemon, balsamic vinegar, coarse salt, black pepper, garlic flakes and olive oil.
• Place the ribs in an oven tray. Cover the ribs and let them marinate for at least 1 hour, the longer the better. If possible, keep it in the fridge.
• Preheat the oven to 150°C / 302°F.
• Place the lamb in the roasting rack and cover with tin foil and bake for 2 hours. If you like crispy ribs, you need to remove the cover during the last 5 minutes of the cooking time and set the oven to grill.
• Serve with yoghurt and mint sauce.

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