Tasty, easy, lick-your-fingers lamb…so simple! Just put all the ingredients in a plastic bag, shake it all around, toss out the bag, then bake. Not even a bowl to wash. Mix the sauce ingredients together in your serving bowl (sorry – bowl needed here) and DONE!
I saw Nigella Lawson on TV recently and was inspired by her lamb ribs with cumin & nigella seeds, and so my recipe for roasted lamb ribs was born.
A word of warning, this does NOT look like diet food when you put it in the oven. Lamb ribs/riblets can be a very fatty cut, but most of the fat renders out as they bake. I also bake the ribs on a rack so that the rendered fat drains away. Another plus to this recipe is cost – this cut of lamb is relatively inexpensive (at least here in Australia).
The fat is an essential part of the recipe, it keeps the lamb moist and flavourful with a slightly crispy outer texture. A simply delightful combination in my opinion. I like to make the sauce just after I put the lamb in the oven, this gives the flavours time to mix and develop while the lamb is roasting.
***Side note – how amazing are the tiny little spoons in the photo below? They were my grandmother’s, and my mum just gave them to me recently along with a few other gorgeous family antique finds (to be showcased as props in later posts). Mum thinks they were used as mustard spoons – you can get an idea of how small they are in comparison to the lemon in the top of the shot***
Back to the recipe…I won’t lie, as far as the fat intake goes this should not be a meal eaten every day…I prefer to see these ribs as like eating roast pork with crackling – one of life’s necessary indulgences.
Moist, tasty and super easy finger licking lamb ribs, with zingy yoghurt, mint and garlic sauce
- 1.5 kg/3.3 pounds lamb ribs - approx. (see note)
- 3 tsp dried oregano
- 2 tsp ground cumin
- rind of 1 lemon - finely grated
- ½ tsp fine salt
- 2 tbsp olive oil
- 60g danish fetta- finely crumbled
- ¼ fresh mint leaves - sliced
- ½ tsp garlic powder
- 200g low fat greek yoghurt
- Pre heat oven to 150c
- Place a baking rack/cake rack over a rimmed baking sheet (see note)
- Place first 5 ingredients in a plastic bag and mix to coat thoroughly
- Evenly space ribs in a single layer on baking rack, bake for 1½ hours or until tender and cooked through - check after 1¼ hours depending on the size of your ribs (see note)
- To make sauce, combine last 4 ingredients in your serving bowl and set aside to let flavours develop
- Serve ribs immediately with the yoghurt sauce
I use low fat greek yoghurt for the dressing (watching my fat intake, ha!) but feel free to use full fat
My rimmed baking sheet is about 2½cm or 1 inch deep - this is plenty. I place two cake racks (right side up) overlapping inside the pan to provide my "trivet" or baking rack for the ribs to bake on. The cake racks only have about 1cm/ ½ inch legs, but this is enough to let the fat drain away