Of course, the best way to cook lamb ribs is over an open fire to get a smoky flavor. But this method also works wonderfully. This is a recipe for well-cooked lamb without blood. Since our recipe is Greek, it is worth noting that in taverns, most often you are served well-done lamb.
If you are adding potatoes to the same pan as the lamb, be warned that they will not turn out as crispy as if you were baking them separately. But it’s really worth it, because they soak up all the juices and flavors of the lamb. So sacrifice the crust for extra flavor.
These Greek Lamb Ribs go great with this Cilantro Garlic Sauce.
Ok, How to cook Lamb Ribs Greek style?
Baked Lamb Ribs in Greek Style
How to bake lamb ribs in the oven
|PREP TIME||COOK TIME||MAKES|
|120 minutes||45 minutes||2 servings|
INGREDIENTS (serves 2)
- 4 big lamb ribs
- 4 potatoes
- 1 tbsp oil
For the marinade:
- ½ onion 80 g
- 7-8 cherry tomatoes
- 2 sprigs of rosemary
- 2 pinches of black pepper
- 1 tbsp olive oil
- 1.5 tsp whole grain mustard
- ⅓ tsp salt
- Slice the onion into feathers. Cut the cherry tomatoes into halves.
- In a In a food container, mix all the ingredients for the marinade. Spread over the ribs, mix well with your hands, cover with a lid or cling wrap and leave at room temperature for at least 2 hours.
- Preheat the oven to 220°C / 425°F. If possible, use convection mode, with the top and bottom heating.
- Wash the potatoes and cut them into small pieces. Put them in a baking dish. Add a pinch of salt and vegetable oil. Stir to distribute the oil and place in the oven for 20 minutes.
- Increase the temperature to 240°C / 475°F . Add the lamb ribs with onions and tomatoes. Distribute the vegetables and meat evenly. Bake for 10 minutes on one side, flip, and cook for another 15 minutes.
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It’s good to eat together.…