Garlic Brown Sugar Lamb Ribs Recipe

Introduction

Garlic Brown Sugar Lamb Ribs offer a perfect balance of savory and sweet flavors with a fragrant rosemary twist. This dish is ideal for a cozy dinner, delivering tender, caramelized ribs that are sure to impress your guests.

Ingredients

• 1 lamb rib rack (cut into 3 or 4 servings)
• 3 tablespoons olive oil
• 6 cloves garlic (minced)
• 1 tablespoon fresh rosemary (chopped)
• 1/4 cup chicken broth
• 3 tablespoons brown sugar
• 5 sprigs fresh rosemary
• Salt and pepper to taste
• Chopped green onions (for garnish)

Instructions

1. Step 1: Preheat your oven to 400 degrees F.
2. Step 2: Season the lamb ribs with salt and pepper on both sides.
3. Step 3: Heat a large cast-iron skillet over medium-high heat until hot. Add olive oil, then place the lamb ribs in the pan. Sear each side until golden-brown, about 5 minutes per side.
4. Step 4: Transfer the seared ribs to a plate and cover them with foil to keep warm.
5. Step 5: Lower the heat to medium and add the minced garlic to the skillet. Sauté until fragrant, about 30 seconds.
6. Step 6: Add the chopped fresh rosemary, stirring and cooking for another 30 seconds. Then add brown sugar and chicken broth, stirring until the sugar dissolves. Season with salt and pepper to taste.
7. Step 7: Increase the heat to medium-high and cook the sauce, stirring frequently, until it reduces and thickens slightly, about 5 to 8 minutes.
8. Step 8: Return the lamb ribs to the skillet, baste them with the sauce, and add a few sprigs of fresh rosemary. Transfer the skillet to the oven and cook for 7 to 10 minutes. Finish by broiling the ribs for 1 to 2 minutes to caramelize the top.
9. Step 9: Remove from oven and let the meat rest for 10 minutes before slicing. Garnish with chopped green onions and serve.

Tips & Variations

• For extra flavor, marinate the ribs in olive oil, garlic, and rosemary an hour before cooking.
• Substitute chicken broth with beef broth for a richer sauce.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the sauce.
• Use a meat thermometer to ensure the ribs reach an internal temperature of 145°F for medium-rare tenderness.

Storage

Store leftover lamb ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300 degrees F or in a skillet over low heat to retain moisture and flavor. Avoid microwaving to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb for this recipe?

Yes, lamb shoulder chops or loin chops can be used, but cooking times may need adjustment due to different thickness and fat content.

How do I know when the ribs are fully cooked?

The ribs are done when they have a nice brown crust and an internal temperature of 145°F for medium-rare. Letting them rest helps the juices redistribute for tender results.

Garlic Brown Sugar Lamb Ribs Recipe

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★★★★★

4.8 from 88 reviews

• Author: Naomi
• Total Time: 40 minutes
• Yield: 3 servings 1x

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Description

Tender and flavorful Garlic Brown Sugar Lamb Ribs cooked to perfection with a caramelized garlic and rosemary brown sugar glaze. These succulent ribs are seared in a cast-iron skillet, finished in the oven, and garnished with fresh green onions for a delicious and elegant meal.

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Ingredients

Scale 1x2x3x

Lamb Ribs

• 1 lamb rib rack (cut into 3 or 4 servings)
• Salt and pepper to taste
• 3 tablespoons olive oil
• Chopped green onions, for garnish

Garlic Brown Sugar Sauce

• 6 cloves garlic (minced)
• 1 tablespoon fresh rosemary (chopped)
• 1/4 cup chicken broth
• 3 tablespoons brown sugar
• 5 sprigs fresh rosemary

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Instructions

1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for finishing the lamb ribs after searing.
2. Season the lamb ribs: Generously season the lamb ribs with salt and pepper on both sides to enhance flavor.
3. Sear the ribs: Heat a large cast-iron skillet over medium-high heat until hot, then add olive oil. Place the lamb ribs in the skillet and sear them on each side until a golden-brown crust forms, approximately 5 minutes per side.
4. Rest the lamb: Remove the seared ribs from the skillet and transfer to a plate. Cover with foil to keep warm while preparing the sauce.
5. Sauté garlic: Reduce the skillet heat to medium and add the minced garlic. Sauté until fragrant, about 30 seconds, being careful not to burn the garlic.
6. Add rosemary and brown sugar: Stir in the chopped fresh rosemary and cook for 30 seconds. Then add brown sugar and chicken broth. Stir continuously until the sugar has dissolved completely.
7. Reduce the sauce: Increase the heat to medium-high and continue stirring the sauce until it thickens slightly and reduces, about 5 to 8 minutes.
8. Baste and roast: Return the lamb ribs to the skillet. Baste them with the thickened sauce and add a few sprigs of fresh rosemary. Transfer the skillet to the preheated oven and roast the ribs for 7 to 10 minutes.
9. Broil for finishing touch: For a caramelized finish, broil the ribs in the oven for an additional 1 to 2 minutes, watching closely to prevent burning.
10. Serve and garnish: Remove ribs from the oven and let them rest for 10 minutes to lock in juices. Garnish with chopped green onions before slicing and serving.

Notes

• Make sure to use a cast-iron skillet for even heat distribution and better searing.
• Resting the meat after cooking helps retain the juices for a tender bite.
• You can adjust the brown sugar quantity to control the sweetness of the sauce.
• Broiling at the end adds a nice caramelized crust but watch closely to avoid burning.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Garlic Brown Sugar Lamb Ribs, roasted lamb ribs, caramelized lamb ribs, rosemary lamb ribs, lamb rib recipe, oven roasted lamb