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Sticky Garlic Herb Lamb Chops

Sticky Garlic Herb Lamb Ribs

by Nabeela Kauser
Sticky Garlic Herb Lamb Ribs offer a blend of tender meat, sweet savoury glaze, and aromatic herbs. Slow-cooked and richly coated, they’re ideal for anyone craving bold flavour with minimal fuss.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Appetiser
Cuisine American
Servings 4
Calories 921 kcal

Ingredients

  • 1 kg Lamb Ribs washed and patted dry
  • 2 tbsp Olive Oil
  • 2 tbsp Soy Sauce
  • 2 tbsp Honey
  • 6-8 cloves Garlic crushed
  • 1 tsp Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Chilli Flakes
  • 1 tsp Salt
  • 1 tsp Black Pepper

Instructions

  • Preheat your oven to 180°C / 350°F Gas Mark 4.
  • Mix the olive oil, soy sauce, honey, crushed garlic, paprika, oregano, thyme, chilli flakes, salt, and pepper in a small bowl to create the marinade.
  • Place the ribs in a baking tray and coat them thoroughly with the marinade mixture using your hands.
  • Cover the tray tightly with kitchen foil to seal in the moisture.
  • Roast in the centre of the oven for 2 hours to make the meat tender.
  • Remove the tray from the oven, discard the foil.
  • Spoon the juices from the bottom of the tray over the ribs to glaze them.
  • Return the ribs to the oven uncovered for 30 minutes until the fat renders down and the edges become sticky and charred.
  • Remove from the oven and rest for 5 minutes before serving.

Video

Nutrition

Calories: 921kcalCarbohydrates: 14gProtein: 42gFat: 78gSaturated Fat: 33gTrans Fat: 5gCholesterol: 188mgSodium: 1227mgPotassium: 615mgFibre: 1gSugar: 9gVitamin A: 255IUVitamin C: 3mgVitamin D: 1µgCalcium: 53mgIron: 5mg
Keyword Eid, Food, Garlic, herbs, Lamb, Meat, Ramadan, Recipe
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