Our Turkish lamb ribs are juicy, tender and full of flavour. Make them in the oven or outdoor grill and they will be a hit at family get togethers and feasts!
Lamb ribs may not be as popular as beef or pork ribs but they are certainly very delicious and flavoursome.
Our tasty Turkish lamb ribs make a delicious finger licking appetizer or main course and are so easy to make.
They require only a few ingredients for the marination, then roast in the oven or on an outdoor grill or bbq, till the outside is brown and the meat comes off the bone easy.
We think they are absolutely delicious but you’ll need to eat them with your fingers, which makes them perfect for informal get-togethers.
These ribs are part of our collection of Turkish recipes where you will find other favourites such as this mercimek lentil soup, or a cooling cacik dip.
We love to serve them with our tangy slaw, and favourite cold potato salad.
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To find out about the nutritional benefits of eating lamb, check out our post on the differences between mutton, lamb and goat meat.
For these Turkish lamb ribs you will need:
- lamb ribs – the fat trimmed, membrane removed and ribs cut into singles
The marinade is very simple and produces great flavour. In addition to oil and seasoning you only need three spices:
- dried thyme
- dried oregano
- pul biber – this is a Turkish spice, also known as Aleppo pepper (see below)
- lemon juice – helps tenderise the meat
- olive oil
- black pepper
See recipe card for quantities.
You should be able to find lamb ribs at any butchers that sells lamb. Ask for most of the fat to be trimmed off, the membrane removed and the ribs cut into singles, or you could do this at home.
Single ribs are easier to marinade, carry more flavour and cook faster.
Don’t worry about removing all the fat as most of it will render out while cooking while the small amount remaining will crisp up giving a sweet flavour.
Pul biber or Aleppo pepper, is a flaked pepper spice with a moderate heat level, giving a sweet, smokey, slightly fruity raisin-like flavour.
It is used frequently in Turkish cuisine adding delicious flavour and a little natural red colouring to a dish.
It can be found by either name in most Middle Eastern stores in the spice section.
If you can’t find it or have run out, mix together equal portions of cayenne pepper, smoked and sweet paprika.
Once the ribs are fully coated in the marinade, cover and set them aside to marinate for a minimum of 1 hour to overnight.
For long marination (more than a couple of hours or if your kitchen is hot), keep in the fridge then bring to room temperature again before cooking.
These ribs can be prepared in the oven, outdoor grill or bbq.
To make in the oven, arrange the ribs in a single layer so they cook evenly, without overlapping then turn them over three-quarters of the way through cooking.
Lamb ribs need to be slow roasted so the fat is rendered out making the meat tender, succulent and it comes off the bone easily.
In the last 10 minutes of cooking, turn the heat up to brown the exterior and for a maillard reaction (delicious flavour).
If using an outdoor grill, cook the ribs till browned then remove from the heat and let them rest for around 10 minutes, they will continue cooking inside for a while.
In the case of lamb ribs, there is no need to cook to temperature as once the exterior is browned they will be safe to eat.
Store leftovers in a closed container and keep in the fridge for up to 3 days.
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Turkish Lamb Ribs
- 2 kilos lamb ribs 4 lbs, fat trimmed, membrane removed, cut into singles
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic sliced finely
- ½ teaspoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon pul biber (Aleppo pepper) see notes
- 1 teaspoon salt
- ½ teaspoon black pepper freshly crushed
- Preheat the oven to 180°C fan/350°F.
- Add 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 cloves garlic, ½ teaspoon dried thyme, 1 tablespoon dried oregano, 1 tablespoon pul biber, 1 teaspoon salt, ½ teaspoon black pepper in a medium bowl and mix till fully combined.
- In a large mixing bowl pour the marinade over 2 kilos lamb ribs and mix using your hands till the ribs are properly coated. Cover the bowl and leave to marinate for at least 1 hour*.
- Arrange the ribs in a roasting pan in a single layer and bake for 30 minutes, turning them ¾ of the way through cooking, then increase the heat to 200°C fan/400°F for the remaining 5-10 minutes. The ribs are done when they have browned and the meat comes away from the bone easily with a fork.
IngredientsLamb – Trim off most of the fat, remove the membrane and cut into single ribs. Pul biber – If you can’t find any or have run out, use a mixture of equal portions of cayenne pepper, smoked and sweet paprika.
MarinadeCover and marinate for a minimum of 1 hour. If keeping in the fridge bring to room temperature again before cooking.
CookingThe ribs can be prepared in the oven, outdoor grill or bbq. Oven – arrange the ribs in a single layer so they cook evenly, without overlapping then turn three-quarters of the way through cooking. Slow roast then turn the heat up to brown the exterior. Outdoor grill/bbq – cook till browned then remove from the heat to let them rest for around 10 minutes, they will continue cooking on the inside for a while.
StoringStore leftovers in a closed container and keep in the fridge for up to 3 days.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.
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