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    Home » Recipes » Lamb

    Turkish Lamb Ribs

    Published Sep 11, 2022, modified Sep 12, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

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    Two images of lamb ribs in white platter.

    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!

    Overhead view of lamb ribs in white dish.

    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.

    Hit the Subscribe button above to get more recipes like this in your inbox.

    To find out about the nutritional benefits of eating lamb, check out our post on the differences between mutton, lamb and goat meat.

    Jump to:
    • Ingredients
    • Lamb ribs
    • Pul biber
    • Marinating
    • Cooking
    • Storage
    • You may also like …
    • 📋 Recipe
    Close up of roasted lamb ribs on a white dish.

    Ingredients

    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
    • salt
    • black pepper

    See recipe card for quantities.

    Lamb ribs

    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.

    Close up of roasted lamb ribs on white platter.

    Pul biber

    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.

    Marinating

    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.

    Marinated lamb ribs in a roasting dish.

    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.

    Storage

    Store leftovers in a closed container and keep in the fridge for up to 3 days.

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    📋 Recipe

    Close up of roasted lamb ribs on white platter.

    Turkish Lamb Ribs

    Nicole Shroff
    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!
    5 from 5 votes
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    Prep Time 10 mins
    Cook Time 1 hr
    Marinate 1 hr
    Total Time 2 hrs 10 mins
    Course Appetizer, Main Course
    Cuisine Turkish
    Servings 4 people
    Calories 74 kcal

    Ingredients

    • 2 kilos lamb ribs 4 lbs, fat trimmed, membrane removed, cut into singles

    Marinade

    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 2 cloved 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

    Instructions
     

    • Preheat the oven to 180°C fan/350°F.
    • 2 tablespoons olive oil, 2 cloved garlic, ½ teaspoon dried thyme, 1 tablespoon dried oregano, 1 tablespoon pul biber, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon lemon juice
      Add all the marinade ingredients in a medium bowl and mix till fully combined.
    • 2 kilos lamb ribs
      In a large mixing bowl pour the marinade over the 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.

    Notes

    Ingredients

    Lamb – 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.

    Marinade

    Cover and marinate for a minimum of 1 hour. If keeping in the fridge bring to room temperature again before cooking.

    Cooking

    The 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.

    Storing

    Store leftovers in a closed container and keep in the fridge for up to 3 days.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 74kcalCarbohydrates: 2gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 615mgPotassium: 62mgFiber: 1gSugar: 0.2gVitamin A: 621IUVitamin C: 0.3mgCalcium: 31mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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