Oven Roasted Lamb Ribs
Oven Roasted Lamb Ribs -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 notes)
- 3 tsp dried oregano
- 2 tsp ground cumin
- zest of 1 lemon finely grated
- 1/2 tsp fine salt
- 2 tbsp olive oil
Yoghurt Mint & Garlic Sauce
- 60 g danish feta - finely crumbled
- 1/4 cup fresh mint leaves - sliced
- 1/2 tsp garlic powder
- 200 g low fat greek yoghurt
Pre heat oven to 150c.
Place a baking rack/cake rack over a rimmed baking sheet (see notes).
Place first 6 ingredients in a large bowl or 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 notes).
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.
The amount of ribs I use for 4 adult serves is around 1.5kg or 3.3 pounds. I know this probably seems like a lot on paper (??) but a lot of the fat will render out, and they have bones. Also keep in mind that lamb ribs can vary a lot in meat/fat/bone ratio - this may influence the amount you buy and also if you cook them for the full 1 1/2 hours or not.
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 2 1/2cm or 1" 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/ 1/2 inch legs, but this is enough to let the fat drain away.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*