Lamb Ribs

If you haven’t tried these before, lamb ribs are a fun and easy dish to make. They are often a lot less expensive than other cuts of lamb. They are frequently labeled as lamb riblets.  A slab of lamb riblets run about 2 pounds and will feed two. You can treat them a lot like other ribs. I marinated these in a little apple cider vinegar for a couple of hours. To cook them I rubbed them all over with Ethiopian seasoning-recipe follows- and I added some pink salt. I started them out at 400 degrees for about an hour and then turned them down to 300 for 30 minutes more. They were juicy and pretty tender.

Ethiopian Seasoning

1 T. paprika

1 t. each cayenne pepper, cumin, garlic powder and ginger

1/2 t. allspice

1/4 t. cinnamon

You probably won’t need all of the seasoning for 1 rack of ribs. Refrigerate the rest for later use.

Lamb Riblets fresh out of the oven