SLOW-ROASTED LAMB RIBS FOR THE HEALTH-CONSCIOUS Lower fat

LAMB RIBS FOR THE HEALTH-CONSCIOUS, an indulgence, easy-peasy

updated Apr 2025; first posted 2015

'There is nothing like a crispy, well-seasoned lamb rib that is not dripping with fat!'

English lamb - tender, moist, tasty - is high in protein and health-giving minerals but also the highest in fat of all meats.  When cooked properly, however, fat levels can be reduced without sacrificing flavour.  It is a welcome change from pork ribs or poultry.   

Lamb ribs can be bought pre-cut and sometimes pre-seasoned with minty spices.  You can buy a breast of lamb, divide it into ribs and make your own seasoning.   They are not exactly frugal but make a wonderful treat.

The ribs are best eaten warm but go extremely well with Carnival Potato Salad or Sweet Potato Fries and Home Made Sun-Blush tomatoes.

Cost: about £4/per half kilo (4/25)
Feeds: 4 or multiples with other meats

Ingred:
   1 kilo meaty lamb ribs

Glazes (opt):

Mint Sauce 

Oil & Lemon Glaze

   50-50 mix of olive oil and lemon juice 

   sumac, a lemony Middle Eastern herb  (opt)

Method:

1. Preheat oven to it's highest setting. 
2. Line a large roasting tin with foil and set a baking rack in the centre (to keep ribs from cooking in their own fat)
3. If ribs are not pre-cut, carefully slice into separate ribs; brush with choice of glaze; arrange on baking rack  
4. Turn down heat to 160c, 320 f, gas 3: place ribs in centre of oven 
5. Bake 40-50 mins or until nearly all the fat has melted away. Brush with glaze every 20 mins turning the ribs half-way, leaving a brown crispy crown on top of the flesh
6. If you used the olive oil/lemon marinade; sprinkle generously with sumac, a lemony Middle Eastern spice)    
7. Keep warm till ready to serve.

Tips:  

• To make the ribs go further, an hour before the ribs are done, put a tray of sausages and chicken wings in the lower part of the oven.  They'll be crisp and brown by the time the ribs are done.  If you're feeling lazy and the oven has room, you could also cook Baked Potatoes (halved, rubbed in olive oil, seasoned and set directly onto a rack - don't wrap) and Sun-Blush tomatoes at the same time.  
• After braising or roasting lamb, pour juices into a flat container and freeze 10-15 mins.  The fat will congeal and is more easily removed.  Serve the juices, rather than gravy.    

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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.