Succulent Lamb Ribs – Ready in 35 Minutes

Roasted Lamb Ribs with Fresh Rosemary and Thyme

Succulent lamb ribs bathed in a fragrant blend of rosemary, thyme, and garlic, then roasted to perfection. This classic Western recipe delivers a mouth‑watering, juicy result that’s sure to impress at any dinner.

Ingredients

• 7‑8 lamb rib bones (a whole rack, unbroken)
• 2 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 3 garlic cloves, minced
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 Tbsp extra‑virgin olive oil

Instructions

1. Season: Rub the ribs completely with rosemary, thyme, and garlic. Sprinkle with salt and pepper.
2. Marinate: Place the seasoned ribs in a large zip‑lock bag, add olive oil, squeeze out air, seal, and refrigerate for 1½–2 hours (or overnight).
3. Prepare: Remove ribs from the fridge 1½–2 hours before cooking to bring to room temperature.
4. Preheat: Heat the oven to 425 °F (220 °C). Line a baking sheet with parchment paper. Turn the ribs bone side down and fat side up; optionally wrap exposed bones in foil.
5. Sear: Roast in the oven for 10 minutes at 425 °F to develop color.
6. Roast: Reduce temperature to 350–375 °F (180–190 °C) and continue roasting for an additional 20 minutes until fully cooked.
7. Rest: Remove from the oven, tent with foil, and let rest for at least 5 minutes before slicing.

Nutrition (per serving)

A balanced blend of protein, healthy fats, and herbal antioxidants—roughly 400 calories per serving.