Slow Roasted Lamb Ribs

ROASTED LAMB BREAST



Roasted Lamb Breast image

You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders I've featured in the past. Here we have a brand new cut to celebrate, the lamb breast.

Recipe From allrecipes.com

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 2h55m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon dried Italian herb seasoning
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
4 pounds lamb breast, separated in two pieces
½ cup chopped Italian flat leaf parsley
⅓ cup white wine vinegar, more as needed
1 lemon, juiced
2 cloves garlic, crushed
1 teaspoon honey
½ teaspoon red pepper flakes
1 pinch salt
Calories622.3 calories
Carbohydrate7.7 g
Cholesterol180.4 mg
Fat45.3 g
Fiber2.8 g
Protein46.2 g
SaturatedFat16.8 g
Sodium1301.6 mg
Sugar1.8 g

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
  • Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
  • Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
  • Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
  • Remove lamb from oven and cut into four pieces.
  • Increase oven temperature to 450 degrees F (230 degrees C).
  • Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
  • Bake lamb until meat is browned and edges are crispy, about 20 minutes.
  • Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
  • Serve lamb topped with parsley and vinegar sauce.

LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!



Low & Slow Oven Baked Ribs - Super Simple! image

This is truly the ONLY rib recipe you will ever need. Ribs simply don't get any better than this! You'll need a fork and knife to eat these, as they will FALL OFF THE BONE. . .tastier than you can imagine. And they couldn't be easier, just throw them in the oven and you are good to go. . .just make sure you have some of your favorite BBQ sauce on hand!

Recipe From food.com

Provided by januarybride

Categories     Pork

Time 4h20m

Yield 1/3 rack of ribs, 4-6 serving(s)

Number Of Ingredients 2

2 racks pork baby back ribs (our favorite are baby back ribs, but this works well with St. Louis style ribs too)
1 cup barbecue sauce

Steps:

  • Preheat oven to 225 degrees.
  • Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
  • Place ribs, meat side down, in baking dishes.
  • Cover the baking dishes with aluminum foil and place in the oven.
  • If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
  • Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
  • Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
  • Remove from oven and serve them up with a side of potato salad and some baked beans.

ROASTED LAMB RIBS



Roasted Lamb Ribs image

Recipe From cooking.nytimes.com

Provided by Julia Moskin

Categories     dinner, easy, main course

Time 3h

Yield 1 or 2 servings

Number Of Ingredients 3

1 whole breast of lamb, also called Denver cut or lamb riblets, with most of the fat still on see note
Kosher salt
black pepper

Steps:

  • Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.

OVEN-ROASTED LAMB RIBS



Oven-Roasted Lamb Ribs image

Why order template barbeque ribs when you can make a savory set of ribs that will make you eat till you drop or it pops out from your eyes? Best served on chopped parsley with pickled onions and other pickles, watercress leaves, tomatoes, and tahini sauce.

Recipe From allrecipes.com

Provided by Nice Try

Categories     Meat and Poultry Recipes     Lamb

Time 14h10m

Yield 4

Number Of Ingredients 17

4 pounds lamb ribs
½ 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 ½ teaspoons cayenne pepper
Calories818.9 calories
Carbohydrate33 g
Cholesterol190.3 mg
Fat56.1 g
Fiber5.5 g
Protein46.9 g
SaturatedFat23.3 g
Sodium2087.7 mg
Sugar16.3 g

Steps:

  • 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.
  • Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
  • Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
  • 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.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
  • 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.

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