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Turkish Lamb Ribs
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!
Prep Time
10 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 10 mins
Servings: 4 people
Calories: 74 kcal
Course:
Main Course , Appetizer
Cuisine:
Turkish
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 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.
- 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.
Cup of Yum
Notes
- 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.
- Cover and marinate for a minimum of 1 hour. If keeping in the fridge bring to room temperature again before 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.
- Store leftovers in a closed container and keep in the fridge for up to 3 days.
Nutrition Information
Calories
74kcal
(4%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
0.4mg
(0%)
Sodium
615mg
(26%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
621IU
(12%)
Vitamin C
0.3mg
(0%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 74
% 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.