Smoked Lamb Ribs
Tender, smoky lamb ribs finished in the oven with a simple spice rub and apple wood smoke. Ready in under an hour with minimal hands-on time.
- Total time
- 50 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1.5 pounds lamb ribs (1 rack, about 1.5 to 2 pounds)
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
Instructions
- 1
Set the oven to 325°F and wait for the indicator light to turn off, meaning it has finished preheating, about 10 minutes.
- 2
Pat the lamb ribs dry with paper towels by pressing the towels gently all over both sides until no moisture beads on the surface.
- 3
In a small bowl, stir together the kosher salt, black pepper, garlic powder, and smoked paprika until the mixture looks uniform.
- 4
Brush the olive oil evenly over both sides of the lamb ribs, using 1 tablespoon on each side and coating from bone to meat.
- 5
Sprinkle the spice mixture evenly over both sides of the ribs, pressing gently so it sticks to the oiled surface.
- 6
Place the seasoned ribs meat-side up on a rimmed baking sheet and set them in the preheated 325°F oven.
- 7
Roast the ribs for 35 to 40 minutes until the meat pulls back slightly from the bones and a fork pierces the meat with light pressure.
- 8
Remove the baking sheet from the oven and let the ribs rest on the sheet for 5 minutes so the juices settle back into the meat.
- 9
Transfer the lamb ribs to a serving plate and serve immediately while still warm.
Tools you’ll need
- oven
- paper towels
- small bowl
- rimmed baking sheet
- fork
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