This recipes is a blend of a multitude of experiences I have had over the years. It started when I was in Greece and had Lamb Klefitco. This dish made me realise that cinnamon goes AMAZING with slow cooked lamb. Then, recently I purchased a Nigella Lawson cookbook and she mentioned Lamb ribs.
This, this opened a new world to me. I love pork ribs, and I have perfected my recipe over the years (and yes, I will post that at some point as well). But my rule of thumb with rib meat is that you cannot overcook it. It can get really stringy and tough. But if you really cook it down before the “actual” cooking, it becomes this melting cut of meat with handles.
Thus – the recipe for this is essentially “I will cook it forever and then do something to make it crispy.” Nice and vague, but this is a great concept when making any rib cuts.
Calories per serving: 527
Slow-Cooked Lamb Ribs
Slow-cooked Lamb ribs that are served dry and crispy. More flavourful than Pork ribs; these are a great addition to any dinner.
- 9 Lamb ribs
- 16 Baby purple chantenay carrots (I literally was feeling fancy, but you don’t need to go overboard with this, plain carrots is fine)
- 5 cloves of garlic
- Cinnamon - to taste
- Nutmeg - to taste but also not as much as the cinnamon
- Salt - I am being daring with this - so use sparingly
- Dried Basil - to taste
- Dried Rosemary - to taste
- Thyme -to taste (are you getting the theme yet? These ribs taste so great that you can do the seasoning as you wish)
- 3 sprig clump things of fresh mint (I have a photo of the prep so that you can get an idea what I mean)
- ½ lemon squeezed juice
- Step 1 Preheat the oven to 150 degrees c.
- Step 2 Get a roasting pan that will be large enough to fit all of the lamb ribs and carrots. Line it with a lot of aluminium foil, you want enough to make a parcel out of it for your ribs.
- Step 3 Place the lamb ribs and the carrots in, alternating between lamb rib and carrot. Leave your garlic cloves whole and place around. Sprinkle cinnamon, thyme, basil, nutmeg, salt and pepper over. Squeeze the lemon juice over. Then place the mint on to it.
- Step 4 Close up your aluminium foil parcel and make sure that they are definitely closed well. You want to make sure that all of the juices from the meat and lemon steam the rest of the ingredients.
- Step 5 You want to put this into the oven for between 3 – 3 ½ hours. You can make this well ahead of time, as early as the day before.
- Step 6 Crisping – this will take 25 to 30 minutes, and you will want to serve immediately. Waiting until you are ready to serve before preparing this.
- Step 7 You can crisp your ribs in 2 ways -
- Step 8 Put the oven on to 200 degrees c, and put the lamb ribs onto a rack in the top half of the oven. Put the carrots into the bottom half (you want to make sure that they are low down and do not burn. Let that bake for about 25 minutes, you are waiting for the lamb to be very crispy.
- Step 9 Put the oven on to broil. Put the lamb ribs into a rack under the broiler and keep a close eye on them. You want to cook these until they are nice and crispy.
I suggest serving this with a light feta and tomato salad you can find the link here or with my Chourizo, Beans, and Rice and I will be posting that recipe shortly.