Tiny yet succulent lamb ribs roasted on high heat, drizzled with olive oil and sprinkled with homemade za’atar makes this the best lamb rib recipe you will find!
There is no other cut of meat that quite compares to Ribs! Seared on high heat until they crackle and send an intoxicating aroma throughout the house, or outside by the grill.
The fat that is woven throughout the meat and bones, not only flavors the meat but helps to tenderize it.
While most ribs taste fabulous roasted with only the addition of salt, the Mediterranean spice, known as Za’atar, awakens the tastebuds to a variety of elements when roasted over the lamb.
Za’atar has the fresh taste of coriander, the nutty flavor of toasted sesame seeds, the citrus notes in sumac and lots of herbs!
Salt and za’atar and the only ingredients used to marinate the ribs, but a small splash of lemon juice is squeezed across the ribs just before they go into the searing hot oven to roast.
What To Serve With Lamb Ribs
If you manage not to eat the ribs straight from the oven, get them on a serving platter and actually serve them, a few delicious and easy to prepare dishes to serve with lamb ribs would be:
- Tzatziki – a light salad of cucumbers, mint and yogurt
- Baba Ghanoush – a smoked eggplant dip, with a loaf of Homemade Spelt Bread
- Baklawa – of course a little dessert of nuts and honey wrapped in phyllo dough to finish off the fabulous and very Mediterranean meal
- Lamb ribs
- Coarse salt
- Roasting pan with a rack on top
- Platter – to marinate the ribs on
Mediterranean Lamb Ribs RecipeCourse: MeatCuisine: MediterraneanDifficulty: Easy
Lamb ribs roasted on high heat, drizzled with olive oil and sprinkled with homemade za’atar.
Lamb Ribs – 2 lbs
Coarse salt – 1 tsp
Za’atar – 2 tsp
Lemon – 1/2 lemon
- Marinate the ribs with the salt and za’atar rubbed into the meat on both sides and let sit out room temperature for one hour.
- Preheat the oven to 425.
- Place the ribs on a roasting pan, preferably with a rack on top to allow the fat to drip off while roasting.
- Squeeze the lemon juice lightly on both sides of the ribs.
- Roast for 10 minutes on one side, turn them over and roast on the other side until the fat turns golden and crackling. Serve.