oven-roasted lamb ribs

oven-roasted lamb ribs
  • 4 pounds lamb ribs
  • 1/2 cup lemon juice
  • 3 tablespoons molasses
  • 3 tablespoons white vinegar
  • 2 tablespoons mustard
  • 2 tablespoons ketchup
  • 1 tablespoon ground cinnamon
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 onion, quartered
  • 2 small tomatoes, quartered
  • 2 small thin-skinned sweet peppers, cored and seeded
  • 1 cup finely chopped parsley
  • 9 cloves garlic, minced
  • 1 1/2 teaspoons cayenne pepper


  1. Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
  2. Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
  3. Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
  4. Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
  5. Preheat oven to 300 degrees F (150 degrees C).
  6. Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
  7. Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.

07/26/2019
oven-roasted lamb ribs, recipe PT15M PT1H 5 455 calories

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