Lamb ribs
Samantha Okazaki / TODAY
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5.0 (1 rated)

*Note: Could use balsamic instead, both are good


  • Ingredients

    • 2 racks of Denver-cut Lamb Ribs (from the breast), about 2 ½ pounds per rack
    • ¾ cup dry Greek seasoning (suggested: Hasty Bake)
  • For glaze

    • 1 jar fig spread or preserves, 8-9 oz., or a generous ½ cup
    • 3 Tbsp fresh lemon juice*


Preheat oven to 325F. Place ribs on large sheet of heavy duty aluminum foil and rub both sides with Greek seasoning. Drizzle a few spoonfuls of water onto the foil under the ribs. Wrap the foil loosely over the ribs, and seal the edges well. Place onto a baking sheet and cook in oven for 3 hours.

Samantha Okazaki / TODAY

Remove from the oven and transfer foil packet onto a large platter. Open foil and carefully transfer the ribs back to the baking sheet. Discard foil and the fats within it. Brush the glaze over both sides of the ribs and return to oven for 35-45 minutes, until the glaze is dark, thick and sticky.