Lamb ribs are a delightfully tasty and tender cut of meat when cooked properly. Learn how to cook lamb ribs in oven and on grill with these simple step-by-step instructions.
1. How To Cook Lamb Ribs in Oven
- 3 lbs lamb rib racks, membranes removed and trimmed
- 3 tbsp olive oil
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper
- 1⁄2 cup beef or lamb broth
Preheat oven to 300°F. Line a large baking sheet with foil and place a wire rack on top.
Rinse the lamb ribs under cool water and thoroughly pat dry with paper towels. Using a sharp knife, trim away any excess fat or silverskin membrane.
In a small bowl, combine the olive oil, rosemary, thyme, garlic powder, smoked paprika, 1 tsp salt, and 1⁄2 tsp pepper. Mix into a paste.
Rub the spice paste all over the lamb ribs, coating completely. Arrange ribs meaty-side up on the wire rack.
Roast for 2-2.5 hours until the meat is very tender and starts to shrink back from the bones. Baste the lamb ribs with pan drippings every 30 minutes.
For the last 30 minutes, pour the beef broth into the bottom of the pan to keep the ribs moist.
Once done, remove pan from oven and tent foil over the ribs. Let rest 10-15 minutes before serving.
2. How To Cook Lamb Ribs on Grill
- 3 lbs lamb rib racks, membranes removed
- 1⁄4 cup olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp ground cumin
- 1⁄2 tsp cayenne pepper
- Salt and pepper
Prepare your grill for direct high-heat cooking over a clean grate. Heat gas grill to 400°F or heat coals until covered with gray ash.
In a baking dish, combine olive oil, garlic, rosemary, thyme, cumin, cayenne, 1 tsp salt, and 1⁄2 tsp pepper. Add lamb ribs and turn to coat completely. Let marinate 15 minutes.
Place ribs meaty-side down on the grill grate. Cook 5 minutes until nicely browned. Flip and cook 5 minutes more.
Move ribs to indirect heat, keeping them meaty-side up. Close grill lid and cook for 20-25 minutes until ribs are tender.
Brush the ribs with the leftover marinade 2-3 times during cooking to keep moist.
Remove ribs from grill and tent with foil. Let rest 10 minutes before cutting into individual ribs to serve.
For perfect lamb ribs every time, use fresh herbs and spices, remove the membrane, and cook using indirect heat whether in the oven or on the grill. Well-seasoned and properly cooked lamb ribs are finger-licking good!