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Lamb Ribs
Cast-iron seared lamb ribs with a rosemary-garlic rub.
Prep: 10 minRest: 30 minCook: 20 minTotal: 60 min2 servings
Ingredients
Rub
- 4 ribs lamb ribs, cut into single portions≈350–450g total
- 1 Tbsp olive oil
- 2 cloves garlicminced
- ½ Tbsp rosemary
- ½ Tbsp thymefinely chopped(optional)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Dijon mustard(optional)
Butter Baste
optional, last few minutes of cooking
- 1 Tbsp butter(optional)
- 1 clove garlic(optional)
- 1 sprig rosemary(optional)
Method
Preparation (10 min + 30 min marinate)
- Prepare the lamb
- Pat the ribs dry with paper towels. Trim any excess fat if needed.
- Make the rub
- In a small bowl, mix the olive oil, garlic, rosemary, thyme, salt, and black pepper.
- Marinate
- Coat the ribs with the rub and let them sit for 30 minutes at room temperature, or up to 8 hours in the fridge.
Cooking (15 min)
- Preheat skillet
- Heat a cast-iron skillet over medium-high heat until very hot.
- Sear the ribs
- Add olive oil to the skillet, then place the ribs in the pan. Do not overcrowd. Cook in batches if needed.
- Sear each side for 2–3 minutes until a golden-brown crust forms.
- Use tongs to turn the ribs and sear the edges for about 30 seconds each.
- Cook through
- Reduce heat to medium-low and cook for an additional 4–5 minutes, turning occasionally.
- Check internal temperature:
| Doneness | Internal temp |
|---|---|
| Rare | 52°C |
| Medium-rare | 54°C |
| Medium | 57°C |
| Well-done | 63°C |
- Rest
- Transfer to a plate and loosely cover with foil. Rest for 5 minutes before serving.
Notes
Nutrition estimate: Based on ≈400g bone-in lamb ribs (2 servings). Values vary by fat marbling and how much is trimmed.
Butter baste: Add butter, a garlic clove, and a rosemary sprig to the pan in the last few minutes. Spoon the melted butter over the ribs continuously.
Heat control: Cast iron retains heat well. Avoid overheating to prevent burning the garlic or herbs. If the rub starts to darken too quickly, lower the heat earlier.
Marinate time: 30 minutes at room temperature is the minimum. Up to 8 hours in the fridge gives deeper flavour.
Dijon mustard: If using, brush onto the ribs before applying the rub for a subtle tang and extra crust adhesion.