Like most of the meats I cook, this was for the man (though I’m no stranger to lamb being Greek). Since it was a teeny portion (only two ribs), I adjusted the recipe to serve 2 (so it makes 4 ribs- adjust as you need). This is a classic super simple way to cook lamb- the way I’ve seen done in my mom’s house for years. Just some olive oil, garlic, lemon, rosemary, salt and pepper. Simple, easy, flavorful. It only takes about 5 minutes to throw together and about 20 to cook. You’ll need about an hour to let the lamb marinate, but that’s a great time to cook side dishes, watch tv, clean up, whatever. These ribs were done pretty rare, but you can adjust the cooking time to make the lamb exactly how you want ’em!
Mmmm match made in heaven, these two…
Serves 2
INGREDIENTS
4 lamb ribs
2 small garlic cloves (or 1 large)
1/2 small lemon, juiced
1 rosemary sprig, chopped (about 1 tbsp)
1/8 tsp salt
1/8 tsp pepper
3 tbsp olive oil
DIRECTIONS
Mince garlic (should make close to 1 tbsp)
Finely chop rosemary leaves (also about 1 tbsp)
In a small container, stir together olive oil, lemon juice,
salt, pepper, garlic, and rosemary (everything except lamb)
Rib over and coat lamb completely
Refrigerate for at about 1 hour
Preheat oven to 450 degrees
Set lamb on a roasting rack (I used my toaster oven
wire rack over a baking pan since my lab rack was small)
Bake for about 20 minutes for rare, 25 for medium-rare, etc.
(My boyfriend likes his rare)
Let sit for about 5 minutes, cut, and serve!
