Roasted Spiced Lamb Ribs With Whole Grain Mustard Sauce Recipe

Meaty, intensely flavored lamb ribs turn unbelievably luscious when roasted. These ribs stand up well to the strong flavors of mustard, smoked paprika, and cumin in the accompanying sauce.

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats' Editorial Process
Updated July 02, 2019
20141125-lamb-ribs-daniel-gritzer-5.jpg
Daniel Gritzer

Why It Works

  • Lamb ribs need to be cooked low and slow to become tender and juicy. We cook ours just long enough so they tenderize, but still maintain a meaty bite.
  • Fatty lamb can stand up to strong flavors, like smoked paprika, cumin, and mustard.

In the rib hall of fame, pork and beef are obvious winners. But lamb ribs need to be inducted right away: They're rich, meaty, juicy, and packed with flavor. This easy recipe features roasted spiced ribs with a robust whole grain mustard sauce.

Recipe Details

Roasted Spiced Lamb Ribs With Whole Grain Mustard Sauce Recipe

Active 25 mins
Total 2 hrs 25 mins
Serves 4 servings

Ingredients

  • 1 (4- to 5-pound) side of lamb ribs or lamb breast

  • Kosher salt and freshly ground black pepper

  • 1 1/2 teaspoons smoked paprika

  • 1 1/4 teaspoons ground cumin

  • 1 teaspoon ground coriander seeds

  • 1/2 teaspoon ground fennel seeds

  • 1/2 teaspoon sugar

  • 1/4 teaspoon red chile flakes

  • 1 1/2 cups homemade or store-bought low-sodium chicken stock

  • 1 tablespoon whole grain mustard

  • 1 tablespoon unsalted butter

Directions

  1. Preheat oven to 300°F. Season ribs all over with salt and pepper. In a small bowl, thoroughly combine smoked paprika, cumin, coriander, fennel, sugar, and chili flakes. Rub ribs all over with spice mixture and place on a wire rack set in a rimmed baking sheet or roasting pan.

  2. Bake ribs for 1 hour, then increase heat to 375°F and cook until browned outside, tender within, and an instant-read thermometer registers 175°F, about 1 hour longer. Let rest for 10 minutes.

  3. Meanwhile, pour off fat from pan. Set pan on burner and heat over medium heat. Add 1/2 cup stock and stir, scraping up any browned bits; pour into a medium saucepan and add remaining 1 cup stock. Cook over medium heat until reduced by half, about 8 minutes. Stir in mustard and season with salt and pepper. Off the heat, whisk in butter.

  4. Divide ribs by cutting between the bones and serve with the sauce.

This Recipe Appears In

Nutrition Facts (per serving)
704Calories
58gFat
2gCarbs
41gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories704
% Daily Value*
Total Fat 58g75%
Saturated Fat 25g127%
Cholesterol 186mg62%
Sodium 1016mg44%
Total Carbohydrate 2g1%
Dietary Fiber 1g3%
Total Sugars 1g
Protein 41g
Vitamin C 1mg3%
Calcium 65mg5%
Iron 4mg22%
Potassium 625mg13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes