Garlic Brown Sugar Lamb Ribs ｜ Popular Entree ｜Easy Recipe｜4K ｜

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar tang.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more shelf-stable.

Cut the whole rack of lamb ribs into three pieces for better cooking.

Season the lamb ribs with salt and black pepper.

Heat a pan over medium to high heat and add 3 tablespoons of olive oil.

Carefully place the lamb ribs into the hot pan, ensuring not to overcrowd it.

Sear the lamb ribs for about 4 to 5 minutes until they have a nice caramelized color.

Flip the lamb ribs over and sear the other side until they have a nice color as well.

Transfer the seared lamb ribs onto a tray.

In the same pan, add roughly chopped fresh rosemary and 6 cloves of garlic, and turn the heat down to low to medium.

Sauté the garlic and rosemary for about 30 seconds to release their fragrance without burning them.

Add 2 tablespoons of sugar to the pan and pour in chicken stock, stirring to dissolve the sugar.

Once the sugar has evaporated into the stock, remove the garlic and rosemary from the pan.

Pour the sauce over the seared lamb ribs in the tray.

Place the tray in the oven and cook for 45 minutes.

After 45 minutes, check the lamb ribs and let them sit for a couple more minutes.

Slice some fresh rosemary, spring onion, and chives for garnish.

Serve the lamb ribs in a bowl with some of the leftover sauce, optionally alongside potatoes or corn.

Cooking Techniques

Equipment Needed

Spice Level:

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