Roasted Lamb Ribs Recipe (2024)

Wonderful in its delicious simplicity. I have also seasoned lightly with za'atar going in and a last minute brush of pomegranate molasses in the last 30 minutes.

The fat didn't render out. Maybe I should've roasted cut ribs instead of rack?

Cooked with the lid on or off?

I added a couple shakes of garlic powder to this and it was absolutely joyful to eat. Loved it and will do again (and again).

These are awesome! The longer you cook them the better they get!

I give this five stars because the ratio of simplicity to deliciousness is very high.

This was a real winner! I seasoned the ribs with tumeric, curry, coriander and cumin. Roasted at 225 for 3 hours in a convection oven. Perfectly cooked and moist and the fat rendered. Will do again. Makes a nice dinner party entre because most people have not eaten this cut of lamb.

I love these! An even better approach is to do your slow-roast as described, then set aside to cool....then, if you have an outdoor grill, fire up the grill and brush your favorite BBQ sauce (or homemade sauce , even better) brush each side 3-4 times and place over the hot grill, turning every couple of minutes. That way you create a 'lacquer' that will knock your socks off!! Baaaaaaaaaaaa!!!

I rubbed in pulverized herbes de provence, garlic and salt into my ribs before just putting them into the oven -- for hours! Yummy! Easiest recipe for biggest applause.

Meant to buy rack of lamb but was given 'lamb ribs, denver style' because it was sold out. Never had it before but followed this recipe. One of the ribs came out dry and unappealing; the other so full of fat as to be almost inedible. Will never try 'denver cut' lamb ribs again!!

If you like lamb - you'll love this exactly as is! Perfection.

The time and temperature given to cook a whole breast of lamb was wrong.225F is the equivalent of 90 Fan or 1/4 Gas and is completely inadequate to cook the whole lamb breast in even 4 hrs had to increase the temperature after 4 hrs and cook for another hour plus and it still could have done with more time to render the fat out.Should have listened to my initial doubts when reading the printed instructions for cooking the lamb breast!

I found this recipe to be pretty boring... and the fat did not render. Next time I have this cut of meat, I think I am going to try braising or smoking it.

These are delicious. But lamb riblets are hard to find. The only time I’ve found them is when there are locally harvested lambs. I live in a rural California Central Coast area, so there are occasional harvests.

completely burnt after just two hours

Meat pro back -- this recipe is perfection! Re the bad experiences: beyond making sure you have the right cut, be sure your rack is at least 1.5 pounds/7 ribs. Ideally 2 pounds. This won't work for Australian lamb, where the racks will be much lighter. I cooked a 2 pound rack for 4.5 hours, and it was divine. Also, MAKE SURE THERE IS NO SILVER SKIN! If you can get farm direct pork, do this with a bone-in pork butt overnight. I do it with just salt. The smell will make you wake up hungry at 5.

I've been in the lamb biz for decades; this cut confuses people. It gets mixed up with rib racks/rack of lamb, the very fancy cut you get at fine restaurants and dinner parties, akin to the ribeye in beef or the rib chop in pork. THIS cut, the Denver ribs, or breast, is akin to a rack of pork St. Louis ribs. There's not a lot of meat, but it's really flavorful because there's a lot of fat. Be sure to remove the silverskin on the bone side of the rack before cooking (if your butcher didn't.)

First time trying lamb ribs. We used beautiful local organic lamb and followed the instructions. After 3.5 hrs at 225, we have a small accordion of greasy rubber bands. My partner might gnaw a few tiny bites from this, but we are basically discarding it. If you are new to ribs, I recommend proceeding with caution. Open to suggestions about what might have gone wrong for us.

These are delicious. But lamb riblets are hard to find. The only time I’ve found them is when there are locally harvested lambs. I live in a rural California Central Coast area, so there are occasional harvests.

I found this recipe to be pretty boring... and the fat did not render. Next time I have this cut of meat, I think I am going to try braising or smoking it.

The time and temperature given to cook a whole breast of lamb was wrong.225F is the equivalent of 90 Fan or 1/4 Gas and is completely inadequate to cook the whole lamb breast in even 4 hrs had to increase the temperature after 4 hrs and cook for another hour plus and it still could have done with more time to render the fat out.Should have listened to my initial doubts when reading the printed instructions for cooking the lamb breast!

Try the recipe on a card that we used earlier in 2020 and see if it’s not better than this one.

Cooking longer is definitely better.

So simple, and so delicious!!

If you like lamb - you'll love this exactly as is! Perfection.

Is this 225 deg c or f?

Added a teaspoon of Ras el Hanout to the salt & pepper. Smelled amazing and tasted great too. Served with roasted potatoes and a kale salad.

Added rosemary and a drizzle of olive oil. Turned up to 300 for the finish. Delish Only cooked two hours.

This was a real winner! I seasoned the ribs with tumeric, curry, coriander and cumin. Roasted at 225 for 3 hours in a convection oven. Perfectly cooked and moist and the fat rendered. Will do again. Makes a nice dinner party entre because most people have not eaten this cut of lamb.