Slow-braised to perfection, these Garlic & Herb Lamb Ribs are rich, tender, and infused with bold, aromatic flavor. Cooked low and slow with whole garlic cloves, warm spices, and a splash of lemon, the meat becomes melt-in-your-mouth tender — perfect for a cozy weekend dinner or a show-stopping family meal.
Whether served with fluffy rice, flatbread, or a crisp salad, this dish brings deep, savory comfort with every bite.
Why You’ll Love These Lamb Ribs
- Fall-Off-The-Bone Tender: Braised for hours, the ribs become irresistibly soft and juicy.
- Bold Flavor: A fragrant blend of garlic, cumin, paprika, and coriander makes each bite rich and satisfying.
- Minimal Hands-On Time: After a quick sear and sauté, the oven does the rest.
- Perfect for Gatherings: Impressive presentation, yet surprisingly easy to make.
- Make-Ahead Friendly: Tastes even better the next day.
Ingredients You’ll Need
Main Ingredients
- 1.5 kg lamb ribs (cut into individual pieces)
- 1 whole bulb garlic (cloves peeled but left whole)
- 1 large onion, sliced
- 2–3 green chilies or sliced bell peppers
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (optional for heat)
- Salt and black pepper to taste
- 1 tablespoon tomato paste
- 1 cup beef or chicken stock
- Juice of 1 lemon
How to Make Garlic & Herb Braised Lamb Ribs
- Preheat the Oven
Set your oven to 160°C (320°F). - Sear the Ribs
Heat olive oil in a deep roasting pan or large oven-safe skillet over medium-high heat.
Season the lamb ribs with salt, pepper, cumin, paprika, coriander, and chili powder.
Sear on both sides until deeply browned. Remove from the pan and set aside. - Build the Base Flavor
In the same pan, reduce heat and sauté sliced onions and whole garlic cloves until golden and fragrant.
Stir in the tomato paste and cook for 1 minute.
Add the chilies or bell peppers, then return the seared ribs to the pan. - Braise
Pour in the stock and lemon juice. Cover tightly with foil or a lid to lock in moisture.
Transfer to the oven and braise for 2.5 to 3 hours, until the ribs are tender and pulling away from the bone. - Finish and Serve
If desired, remove the lid or foil and broil (grill) for 5 to 10 minutes to caramelize the top.
Spoon the garlicky pan juices over the ribs before serving.
Serving Suggestions
Serve with:
- Steamed basmati rice or warm flatbread
- A fresh cucumber-tomato salad
- Lemon wedges for brightness
- Yogurt or tahini sauce on the side
Tips & Variations
- Spicier Version: Add more chili powder or fresh jalapeños to the braise.
- Make It Ahead: These ribs reheat beautifully and the flavor deepens overnight.
- Use a Dutch Oven: Ideal for even heat and moisture retention.
- Alternative Meats: This method also works well with beef short ribs or lamb shanks.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooled ribs and juices in sealed containers for up to 2 months.
- Reheat: Gently warm in the oven at 160°C (320°F) with a splash of broth, or microwave in intervals with pan juices.
