Turkish Lamb Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
2 hrs 10 mins
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Servings
4 people
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Calories
74 kcal
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Course
Main Course, Appetizer
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Cuisine
Turkish
Turkish Lamb Ribs
Description
Turkish Lamb Ribs call for lamb ribs trimmed of excess fat and membrane, cut into singles to allow even cooking and flavor absorption. The marinade combines olive oil, lemon juice, sliced garlic, dried thyme, oregano, and pul biber—a smoked chili pepper traditional to Turkish cuisine—along with salt and freshly crushed black pepper to season the meat thoroughly.
After marinating for at least an hour, the ribs are arranged in a single layer in the oven and roast at moderate temperature. The cooking process ensures the meat becomes tender and flavorful, with a slightly charred exterior from increased heat toward the end. The ribs are done when they brown and the meat detaches easily with a fork, showcasing a balance of smokiness, acidity, and herbaceous notes.
This recipe suits oven or outdoor grill and is adaptable in cooking times accordingly. Leftover cooked ribs keep for up to three days refrigerated. Bringing lamb to room temperature before cooking promotes even doneness. Pul biber can be substituted with a blend of cayenne, smoked paprika, and sweet paprika if unavailable.
Ingredients
- 2 kilos Lamb ribs 4 lbs, fat trimmed, membrane removed, cut into singles
Marinade
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic sliced finely
- ½ teaspoon thyme dried
- 1 tablespoon oregano dried
- 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.
- 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
- Remove most fat and the membrane from the lamb ribs for better texture and flavor infusion.
- Marinate the ribs for at least one hour; longer marinating enhances the flavor.
- Before cooking, bring ribs to room temperature for more even roasting.
- The ribs can be cooked in the oven, on a grill, or barbecue, adjusting times as needed.
- If pul biber is unavailable, substitute with equal parts cayenne, smoked paprika, and sweet paprika powder.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 74 kcal
% Daily Value*
| Calories | 74kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 615mg | 26% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 621IU | 12% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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