Name: Oven-Roasted Lamb Ribs
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Lamb ribs - 4 pounds; Lemon juice - ½ cup; Molasses - 3 tablespoons; White vinegar - 3 tablespoons; Mustard - 2 tablespoons; Ketchup - 2 tablespoons; Ground cinnamon - 1 tablespoon; Curry powder - 1 tablespoon; Ground cumin - 1 tablespoon; Salt - 1 tablespoon; Ground black pepper - 1 tablespoon; Onion, quartered - 1; Tomatoes, quartered - 2 small; Thin-skinned sweet peppers, cored and seeded - 2 small; Finely chopped parsley - 1 cup; Garlic, minced - 9 cloves; Cayenne pepper - 1 ½ teaspoons

Ingredients for - Oven-Roasted Lamb Ribs

1. Lamb ribs 4 pounds

2. Lemon juice ½ cup

3. Molasses 3 tablespoons

4. White vinegar 3 tablespoons

5. Mustard 2 tablespoons

6. Ketchup 2 tablespoons

7. Ground cinnamon 1 tablespoon

8. Curry powder 1 tablespoon

9. Ground cumin 1 tablespoon

10. Salt 1 tablespoon

11. Ground black pepper 1 tablespoon

12. Onion, quartered 1

13. Tomatoes, quartered 2 small

14. Thin-skinned sweet peppers, cored and seeded 2 small

15. Finely chopped parsley 1 cup

16. Garlic, minced 9 cloves

17. Cayenne pepper 1 ½ teaspoons

How to cook deliciously - Oven-Roasted Lamb Ribs

1 . Stage

Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.

2 . Stage

Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.

3 . Stage

Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.

4 . Stage

Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.

5 . Stage

Preheat oven to 300 degrees F (150 degrees C).

6 . Stage

Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.

7 . Stage

Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.