Ingredients
Scale
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons ras el hanout
- 1 1/2 to 2 pounds lamb spare ribs, sliced into individual ribs
- chopped fresh mint, to serve (optional)
- pomegranate arils, to serve (optional)
- 1 teaspoon extra virgin olive oil
- 1 garlic clove, minced
- 1 teaspoons minced fresh rosemary
- 2 tablespoons pomegranate molasses
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
Instructions
- Season the lamb by mixing salt and ras el hanout in a bowl; sprinkle over both sides of the lamb ribs.
- Optionally dry brine the lamb: place seasoned ribs on a rack over a foil-lined baking sheet and refrigerate uncovered for 24 to 48 hours.
- Preheat the oven to 350°F. Transfer the ribs to the foil-lined baking sheet and cover with another sheet of foil, sealing the edges to make a packet.
- Bake the ribs for about 1 1/2 hours until very tender.
- Prepare the glaze: warm olive oil in a saucepan, add garlic, and sizzle until fragrant. Mix in rosemary, pomegranate molasses, honey, mustard, and salt until combined.
- Increase the oven temperature to 400°F. Open the packet of ribs and pour off any juices. Brush the ribs with glaze and roast for 10 minutes.
- Flip the ribs, apply more glaze, and roast for an additional 5 to 10 minutes until nicely browned and sticky.
- Serve the ribs on a platter, garnished with fresh mint and pomegranate arils.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, soak the ribs in the marinade overnight if possible.
Make sure to seal the foil well to retain moisture during cooking.
- Prep Time: 10 minutes
- Cook Time: 130 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 rib
- Calories: 380
- Sugar: 10g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg