LAMB RIBS BAKED in THE OVEN – GEORY KAVKAZ

1. INGREDIENTS (Serves 4–6)

• 1.5–2 kg lamb ribs, bone-in
• 2–3 tbsp vegetable oil (sunflower or olive)
• 2–3 garlic cloves, crushed or finely chopped
• 1 tsp paprika (optional, for color and warmth)
• 1 tsp dried oregano or thyme (optional herb note)
• 1 tsp coarse salt, ½ tsp freshly ground black pepper
• Juice of 1 lemon (optional, for brightness)

2. PREP & MARINATE

1. Preheat your oven to 180 °C (350 °F).
2. Pat the ribs dry with kitchen paper.
3. In a bowl, combine oil, garlic, paprika, herbs (if using), salt, pepper, and lemon juice.
4. Rub the mixture thoroughly onto all sides of the ribs and between bones.
5. Let them marinate at room temperature for 30 minutes, or longer in the fridge for deeper flavor.

3. SEAR (OPTIONAL FOR DEEPER CRUST)

1. Heat a large pan or skillet over medium-high heat.
2. Sear ribs on both sides for 2–3 minutes each, until a golden crust forms.
3. Transfer the ribs to a roasting pan, crust side up.

4. BAKE IN THE OVEN

1. Place ribs in the oven and bake at 180 °C (350 °F) for 50–60 minutes, uncovered.
2. For extra crisp, after 40 minutes, increase temperature to 200–220 °C (390–430 °F) or switch to broil and cook 5–8 minutes more.
3. Test for doneness—lamb should be tender and pulling back from bones.
4. Optionally, baste with pan juices once or twice during baking to enhance moisture.

5. REST & SERVE

1. Remove ribs and let rest for 10 minutes before cutting—this helps juices stabilize.
2. Slice between the bones or serve whole on a platter.
3. Garnish with fresh herbs, a dash of lemon juice or zest, and serve with:
   • Roasted or grilled vegetables
   • Flatbread or crusty country bread
   • A crisp green salad

✅ TIPS

• Marinate early to infuse flavor; even 30 minutes makes a big difference.
• Optional sear builds flavor through caramelization.
• Low-and-slow bake with a final crisp gives you both tenderness and texture.
• Minimal spices keep the lamb’s richness at the center.
• Resting is key—don’t skip it!