Oven Lamb Ribs with a Twist



oven lamb ribs

Did you know Spaniards love lamb ribs? You might associate us with bulls, jamon and paella, but we are huge fans of the rich, tasteful and savory lamb meat. Today, I bring you one of my favourite ways of cooking lamb ribs. Enjoy!


1 kg of rack of lamb

200 ml of red wine

4 cloves of garlic

1 onion

1 green bell pepper

1 teaspoon dried thyme

1 teaspoon of salt

1 bay leaf

1 teaspoon Peppercorns

1 teaspoon cornstarch

1 teaspoon Dijon mustard

300 ml vegetable stock

Extra virgin olive oil



  1. Preheat the oven to 200 degrees, in a bowl mix virgin olive oil, a few tablespoons of red wine, a little rosemary and coarse salt. Paint the ribs with this mixture.
  2. Finely chop the onions, garlic cloves and green bell pepper. Add to the bottom of a dish along with a drizzle of olive oil, two bay leaves and rosemary sprigs. Place the ribs in the dish, add half of the red wine, olive oil, and the spoonful of mustard on top of the ribs.
  3. Dissolve the cornstarch in half of the 5oz broth and add it to the baking dish. Program the oven at 356ºF for 2 hours. When it has been cooking for 45 minutes, turn the meat over and add the rest of the broth.
  4. Continue cooking for the remaining hour and when there is half an hour to go add the other 75 ml of broth and paint with what is left in the bottom of the dish.

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