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!
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.
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.