Nigella Lawson’s Lamb Ribs with Nigella Seeds and Cumin is made with lamb ribs, nigella seeds, cumin seeds, olive oil, soy sauce, and garlic. This delicious lamb ribs recipe creates a hearty and flavorful dinner that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients Needed:
- 4 teaspoons nigella seeds
- 4 teaspoons cumin seeds
- 4 teaspoons olive oil
- 4 tablespoons soy sauce
- 4 cloves garlic, peeled and finely grated or minced
- 24 lamb ribs (from 3 lamb breasts, bones in)
How To Cook Lamb Ribs:
- Preheat Oven: Preheat your oven to 150ºC (130ºC Fan) or gas mark 2/325ºF.
- Prepare Rack and Tin: Line a large roasting tin with foil and place a rack on top. If your tin isn’t large enough, use two tins, swapping them halfway through cooking. Be ready to add an extra 10–15 minutes to the cooking time if using two tins.
- Mix Marinade: In a dish, combine nigella seeds, cumin seeds, olive oil, soy sauce, and garlic. Stir well.
- Coat Ribs: Dip each lamb rib into the marinade mixture, ensuring they are lightly coated on both sides. You don’t need to soak them—just make sure they are colored and some seeds are sticking.
- Arrange and Roast: Place the coated ribs on the rack above the lined tin. Roast for 1½–2 hours, or until the fat is crisp and the meat is tender. If using two tins, remember to swap them halfway through.
- Serve: Transfer the ribs to a warmed platter and have plenty of napkins at the ready for a delicious, hands-on meal.
Recipe Tips
- Use Fresh Spices: For the best flavor, use freshly ground nigella and cumin seeds. If using pre-ground spices, add a bit more to ensure the full flavor comes through.
- Coat Evenly: Make sure each rib is evenly coated with the marinade. This ensures consistent flavor and a great texture on all sides.
- Monitor Cooking Time: Check the ribs after 1½ hours to avoid overcooking. Adjust the cooking time if they’re smaller or larger than average.
- Swap Tins: If using two tins, swap them halfway through to ensure even cooking. This helps the ribs cook uniformly and get crisp all over.
- Rest Before Serving: Let the ribs rest for 10 minutes after removing them from the oven. This helps the juices redistribute and keeps the meat tender.
How To Store & Reheat Leftovers
- Refrigerate: Cool the leftover lamb ribs to room temperature before putting them in an airtight container. They can be kept in the fridge for up to 3 days.
- Freeze: Cool leftover lamb ribs completely, then store in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge for 24 hours before reheating.
- Reheating: Preheat your oven at 350ºF. Place leftover lamb ribs on a baking tray and cover with foil. Heat for 15–20 minutes or until warmed through. This helps retain their crispiness.
Nutrition Facts
Serving Size: 1 rib (approximately 100 grams)
- Calories: 275
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 680mg
- Potassium: 300mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 20g
More Nigella Recipe:
- Nigella Butterflied Lamb Recipe
- Nigella Lamb Tagine Slow Cooker
- Nigella Ginger Ham
- Nigella Meatloaf Recipe
- Nigella Slow Cooker Lamb Shanks
Nigella Lamb Ribs Recipe
Description
Nigella Lawson’s Lamb Ribs with Nigella Seeds and Cumin is made with lamb ribs, nigella seeds, cumin seeds, olive oil, soy sauce, and garlic. This delicious lamb ribs recipe creates a hearty and flavorful dinner that takes about 2 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 150ºC (130ºC Fan) or gas mark 2/325ºF.
- Prepare Rack and Tin: Line a large roasting tin with foil and place a rack on top. If your tin isn’t large enough, use two tins, swapping them halfway through cooking. Be ready to add an extra 10–15 minutes to the cooking time if using two tins.
- Mix Marinade: In a dish, combine nigella seeds, cumin seeds, olive oil, soy sauce, and garlic. Stir well.
- Coat Ribs: Dip each lamb rib into the marinade mixture, ensuring they are lightly coated on both sides. You don’t need to soak them—just make sure they are colored and some seeds are sticking.
- Arrange and Roast: Place the coated ribs on the rack above the lined tin. Roast for 1½–2 hours, or until the fat is crisp and the meat is tender. If using two tins, remember to swap them halfway through.
- Serve: Transfer the ribs to a warmed platter and have plenty of napkins at the ready for a delicious, hands-on meal.
Notes
- Use Fresh Spices: For the best flavor, use freshly ground nigella and cumin seeds. If using pre-ground spices, add a bit more to ensure the full flavor comes through.
- Coat Evenly: Make sure each rib is evenly coated with the marinade. This ensures consistent flavor and a great texture on all sides.
- Monitor Cooking Time: Check the ribs after 1½ hours to avoid overcooking. Adjust the cooking time if they’re smaller or larger than average.Swap Tins: If using two tins, swap them halfway through to ensure even cooking. This helps the ribs cook uniformly and get crisp all over.
- Swap Tins: If using two tins, swap them halfway through to ensure even cooking. This helps the ribs cook uniformly and get crisp all over.
- Rest Before Serving: Let the ribs rest for 10 minutes after removing them from the oven. This helps the juices redistribute and keeps the meat tender.
Nigella Lamb Ribs Recipe