Glazed Lamb Ribs Recipe (2024)

FAQs

What cooking method is best for lamb? ›

The dry heat of roasting is best for tender cuts of lamb, like the leg, rack, and loin. If you'd like to roast a cut like a lamb shoulder, go for a long, slow roast. If you're cooking a bone-in leg, keep in mind that because of the thicker and thinner portions of the cut you'll get a range of doneness.

Lamb ribs can definitely be tough if they aren't cooked properly. Because the ribs are a naturally tougher cut of meat, it's best to cook them for a long time on a relatively lower temperature so the meat tenderizes.

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat.

Don't overcook and you'll be fine. DO NOT cook these like baby backs, rack of lamb is incredibley tender already and is best medium/medium rare. You want to cook these bad boys HOT and FAST (350+).

Lamb should be roasted 20 mins per 450g/lb, plus an extra 20 mins. Weigh meat prior to roasting to determine cooking times. Cook at 220C/200C fan for the first 20 mins and then 190C/170C fan for the remaining time.

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours until tender and fall apart.

This recipe skips the braising step, so you have to keep them moist another way. Steam and basting are the magical solutions to this conundrum. Using a small saucepan heat apple cider and butter and then place it in the grill with the ribs. The steam from the liquid will keep the ribs from drying out.

You can get very juicy ribs by cooking them at 135 degrees, but making them tender takes two or three days. At 160 degrees, you get tender ribs in 10 to 12 hours. At 170 to 180 degrees, the meat is noticeably dryer, but the cooking time is a more manageable 6 to 8 hours.

The longer simmering time helps break down the connective tissue and skin and brings out the tenderness and flavor. The key to this method is to simmer, not boil. If you boil the meat for an hour it can lead to prematurely cooking of the ribs and you'll end up with awful, tough meat.

THE FINGER OR TONG TEST

Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre. Springy = medium – pink throughout. Firmer = well-done range – mostly brown inside.

How do you cook lamb so it's not chewy? ›

Lamb Chop Temperature

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

With lean cuts like loin chops or rack I will roast them on high heat to an internal temperature of about 118 F. They should be crispy brown on the outside. After resting under tented foil for about 20 minutes they will be at 130 - 140 F, pink and tender.

The lamb ribs are done when they are fall-off the bone tender and have formed an appetizing crust. There is no need to take internal temperature, so relax.

Lamb Meat Cooking Time, How to Grill Lamb. With beef, as long as you get fresh meat, it's fairly safe to eat it even if it's a bit on the rare side. If the surface of the meat is cooked thoroughly, that lessens the risk of food poisoning. So, it's okay to eat it rare or medium rare.

You should be able to insert a toothpick between the bones of the rib with almost no resistance when the meat is done. To cook by temperature, remove the ribs when an instant-read thermometer reads 145 degrees Fahrenheit.

In our experience, we found most lamb cuts, whether a rack of lamb or lamb loin chops, taste best when served medium rare. So, the meat's internal temperature should reach 130 degrees Fahrenheit (54 degrees Celsius). It will have a nice, juicy pink center, and seared exterior.

According to the American Lamb Council, Americans prefer lamb that is cooked medium rather than rare or well done. But doneness is a matter of personal preference. The French, for instance, prefer rare lamb, whereas Greeks enjoy lamb well done, almost falling from the bone.

If you prefer lamb that is tender and juicy, it is recommended to cook it to a medium-rare or medium level of doneness, with an internal temperature of 145-160°F (63-71°C). This will allow the lamb to retain its tenderness and flavor, while also ensuring that it is safe to eat.

A leg of lamb is naturally quite tough, since the muscle has had to work so hard, so benefits from being cooked low and slow in a slow cooker. This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with.