Roasted lamb rib
10 servings
30 minutes
Roasted lamb ribs are a dish rooted in Irish culinary traditions, where meat has always been an important part of the diet. This recipe combines the rich flavor of lamb with aromatic vegetables and a thick gravy that adds depth and richness to the meat. Oven-baked lamb ribs soak in their own juices, becoming juicy and tender. The gravy made from broth, flour, and vegetables complements the meat with delicate notes of sweetness and herbal aroma. This dish is perfect for a festive dinner or a cozy family evening when you want to enjoy a hearty meal rich in flavors. Serve with a side of roasted vegetables or potatoes for a complete immersion in traditional Irish taste.
1
Send the lamb to the oven for 2 hours, basting it with its own juice and oil every 15 minutes until the meat temperature reaches 60 degrees in the thickest part.
- Lamb ribs: 5.8 kg
- Sunflower oil: 3 tablespoons
2
Transfer the meat to a board, loosely wrap it in foil, and let it cool in a warm place for 25-30 minutes.
3
While the meat cools, make the sauce. Strain what’s left in the pot to leave about 1 tablespoon of fat. Place the pot on high heat. Add vegetables, garlic, thyme, and simmer for about 5 minutes, then return the dried bones to the pot and sprinkle with flour. Turn the bones to coat them evenly with flour. Cook for about 5 minutes, then add 1/3 of the hot broth and wait for it to bubble, add the remaining broth, mix well, and bring to a boil. Let it simmer on low heat until you reach the desired consistency. Strain, taste, and salt to your liking.
- Onion: 1 piece
- Celery stalk: 2 pieces
- Carrot: 2 pieces
- Garlic: 2 cloves
- Thyme: to taste
- Wheat flour: 75 g
- Beef broth: 1 l
- Sea salt: to taste
4
Cut the lamb into thick pieces and place them on a flat plate. Serve the sauce separately (drizzling a small portion over the cooked lamb beforehand).
5
Preheat the oven to 180 degrees.
6
Score the fat on the top side of the lamb in a crisscross pattern using a sharp knife. Season all sides with salt and pepper. Heat oil in a very large pot over high heat and sear the lamb on all sides until evenly browned.
- Lamb ribs: 5.8 kg
- Sunflower oil: 3 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
7
Remove the meat from the pot. Place the bones in it, and put the lamb on top with the fatty side facing up.
- Lamb ribs: 5.8 kg
- Lamb ribs: 5.8 kg