favourite

Braised lamb ribs

Delicious slow-cooked lamb ribs

4

Serves

30 mins

Prep Time

2 hrs 10 mins

Cook Time

Shawn Moodie

Recipe author

Shawn Moodie

These braised lamb ribs make for a delicious dinner or simple snack recipe. We like them best served with steamed vegetables and hot cooked rice.

This sticky and succulent lamb rib recipe is perfect for entertaining a crowd and guaranteed to get your guests asking for more. Smoked paprika coating adds great colour and flavour to the ribs – which are delicious, whether they’re eaten with your fingers or with a fork.

Rate this recipe

Share

High Protein

High Iron

Dairy Free

Ingredients

Lamb Ribs

arrow

2 racks Quality Mark lamb ribs

Optional: brined (see method step)

arrow

water

Lamb Braise

arrow

1 tsp sea salt

arrow

1 Tbsp Himalayan pink salt

arrow

1 large garlic clove

minced

arrow

1 tsp fresh thyme

arrow

1 bay leaf

fresh

arrow

1 can chopped tomatoes

drained

arrow

1 large carrots

diced

arrow

½ tsp black peppercorns

arrow

3-4 cups water

arrow

1 large onion

chopped

Method

Braising Method

1

Preheat the oven to 180°C.

2

Cut lamb ribs apart and trim off heavy excess fat. With meat cleaver or sharp knife, cut each rib across into thirds.

3

Place lamb ribs in a cold pan and heat gradually until they are frying and fat melts. Turn frequently so all sides brown.

4

When lamb is golden brown on all sides, place the lamb ribs in a large casserole dish with the rib bones facing up.

5

Add onion and carrot to hot lamb fat in the pan and saute over moderate heat until golden brown.

6

Stir in tomatoes and liquid, bring to boil and scrape in pan juices with a spatula.

7

Pour over ribs in casserole. Add garlic, bay leaf, thyme, salt and pepper and just enough water into the casserole dish to just cover the ribs.

8

Place in the oven and cook for 2-3 hours until the ribs are tender and cooked through.

clock

Start Timer

9

This can be served with rice and a side of steamed vegetables. One cup of raw rice cooked in boiling salted water will be about right.

Nutrition Information per Serving (503g)

This nutrition analysis is based on 4 serves and does not include the rice or vegetables to serve.

Energy

1028kJ (245 kcal)

Protein

27.3g

Total Fat

10.3g

Saturated Fat

4.1g

Carbs

8.6g

Dietary Fibre

4.0g

Sodium

2366mg

Iron

4.3mg

Zinc

3.7mg

Vitamin B12

0.52µg