If you serve Roast Lamb Denver Ribs at your holiday party you will have some very happy guests. Roast Lamb Denver Ribs are made for sharing, cut them up and serve as an hors d’oeuvre.
It is truly cliche to call this dish delicious, of course it is!
Let me tell you, this dish is delicious! Did I say that already?! Sorry, I know I’m laboring on a point but jeez Louise Roast Lamb Denver Ribs are a delight. Aside from their tasty wonderfulness, they are super easy to create. All that is needed is some coarse salt, fresh ground black pepper, rosemary, garlic and a little olive oil.
The robust flavors of this dish go very well with a drink in the other hand. A glass of Pinot Noir or Rioja Reserva are great pairings. Moreover, a very dry martini is also a nice tipple with this dish. The martini’s clean finish will not encumber the lamb, in fact it might be exactly what is needed if the plan is to partake in few drinks.
Lamb Denver Ribs can be bought as a whole rack or pre-cut into riblets. Avoid buying them pre-cut as cooking them in this way invites the opportunity for dry ribs, the finished dish should be juicy with crispy golden edges
If you like this recipe you will recreate it again and again. It is so simple to make, undeniably tasty and an astounding crowd pleaser. It just makes sense to put this recipe in regular rotation. Let me know if you do.
30 minPrep Time
2 hrCook Time
2 hr, 30 Total Time
- 4 tbsp fresh rosemary (minced)
- 1/4 cup garlic (minced)
- 4 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 tbsp olive oil
- 2 x 2 lb Lamb Denver Ribs
- Large cooking sheet pan
- Remove thin layer of membrane from the bone side of the ribs. Use a paper towel to grab the edge of the membrane then pull away. Repeat until you have removed all traces of the membrane.
- Mix together rosemary, garlic, salt, black pepper, lemon zest and juice and olive oil.
- Smear or brush rosemary mixture over both sides of each rack of ribs.
- Arrange ribs on a cooking sheet pan and place in a preheated oven at 375.
- Cook until meat becomes golden and noticeably shrinks away from the bones.
- Allow to rest for 10 minutes then cut ribs into riblets.
- For added crispness place riblets back on the cooking sheet pan and under the broiler on a high heat until the edges crisp.
- Serve immediately.