Introduction

These Garlic Brown Sugar Lamb Ribs offer a perfect balance of sweet and savory flavors with a fragrant rosemary aroma. Tender and beautifully caramelized, they make a satisfying meal that’s simple to prepare at home.

Garlic Brown Sugar Lamb Ribs Recipe - Recipe Image

Ingredients

1 lamb rib rack (cut into 3 or 4 servings)
3 tablespoons olive oil
6 cloves garlic (minced)
1 tablespoon fresh rosemary (chopped)
1/4 cup chicken broth
3 tablespoons brown sugar
5 sprigs fresh rosemary
Salt and pepper to taste
Chopped green onions (for garnish)

Instructions

Step 1: Preheat your oven to 400 degrees F.
Step 2: Season the lamb ribs generously with salt and pepper on both sides.
Step 3: Heat a large cast-iron skillet over medium-high until hot, then add olive oil. Place the lamb ribs in the pan and sear on each side until golden brown, about 5 minutes per side.
Step 4: Transfer the seared ribs to a plate and cover them with foil to keep warm.
Step 5: Reduce heat to medium. Add minced garlic to the skillet and sauté until fragrant, about 30 seconds.
Step 6: Stir in chopped fresh rosemary and cook for another 30 seconds.
Step 7: Add brown sugar and chicken broth, stirring until the sugar dissolves. Season with salt and pepper to taste.
Step 8: Increase heat to medium-high and cook the sauce until it reduces and thickens slightly, about 5 to 8 minutes.
Step 9: Return the lamb ribs to the skillet, baste them thoroughly with the sauce, and add a few sprigs of fresh rosemary.
Step 10: Transfer the skillet to the oven and cook for 7 to 10 minutes. For a caramelized finish, broil the ribs for 1 to 2 minutes before removing.
Step 11: Let the ribs rest for 10 minutes before slicing. Garnish with chopped green onions and serve.

Tips & Variations

For extra depth, marinate the ribs with garlic and rosemary overnight before cooking.
Substitute chicken broth with beef broth for a richer sauce flavor.
Add a pinch of chili flakes to the sauce for a subtle spicy kick.
Serve with roasted vegetables or creamy mashed potatoes for a complete meal.

Storage

Store any leftover lamb ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave to avoid drying out the meat. The sauce can be reheated separately and spooned over before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of lamb for this recipe?

Yes, you can substitute with other lamb cuts such as shoulder or loin ribs, but cooking times may vary. Make sure to adjust accordingly to achieve tenderness.

How do I know when the lamb ribs are cooked properly?

The ribs should be nicely browned on the outside and tender inside. After cooking in the oven, the internal temperature should reach at least 145°F (63°C) for medium-rare. Letting the meat rest helps retain juices.

Garlic Brown Sugar Lamb Ribs Recipe

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★★★★★

4.4 from 608 reviews

These Garlic Brown Sugar Lamb Ribs are a flavorful and succulent dish featuring tender lamb ribs seared to perfection, then cooked in a savory garlic and rosemary brown sugar glaze. With a beautiful balance of sweet and aromatic herbs, this recipe makes an impressive yet simple meal for any occasion.

Author: Tara
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 3 to 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Western

Ingredients

Scale

Lamb Ribs

1 lamb rib rack (cut into 3 or 4 servings)
Salt and pepper to taste
3 tablespoons olive oil
Chopped green onions (for garnish)

Sauce

6 cloves garlic (minced)
1 tablespoon fresh rosemary (chopped)
5 sprigs fresh rosemary
3 tablespoons brown sugar
1/4 cup chicken broth

Instructions

Preheat: Preheat your oven to 400 degrees Fahrenheit to prepare for finishing the ribs in the oven and broiling at the end.
Season Lamb Ribs: Generously season the lamb ribs with salt and pepper on both sides to enhance flavor before cooking.
Sear Ribs: Heat a large cast-iron skillet over medium-high heat until hot. Add olive oil and place the lamb ribs in the pan. Sear the ribs on both sides until they develop a golden-brown crust, about 5 minutes per side. This step locks in juices and adds texture.
Rest Ribs: Transfer the seared lamb ribs to a plate and cover with foil to keep warm while you prepare the sauce.
Sauté Garlic: Lower the heat to medium and add the minced garlic to the skillet. Sauté it briefly until fragrant, about 30 seconds, being careful not to burn the garlic.
Make Sauce: Add the chopped fresh rosemary to the garlic and cook for another 30 seconds. Then add the brown sugar and chicken broth. Stir continuously until the brown sugar completely dissolves.
Reduce Sauce: Increase the heat to medium-high and stir the sauce to reduce and thicken slightly. This should take about 5 to 8 minutes, concentrating the flavors.
Baste and Oven Finish: Return the lamb ribs to the skillet, spooning the sauce over them to baste. Add a few whole rosemary sprigs for extra aroma. Transfer the skillet to the preheated oven and cook for 7 to 10 minutes, allowing the ribs to finish cooking through.
Broil: For a finishing touch, broil the ribs in the oven for 1 to 2 minutes to caramelize the glaze slightly, giving a beautiful glossy finish.
Serve: Remove the ribs from the oven and let them rest for 10 minutes to allow juices to redistribute. Garnish with chopped green onions before slicing and serving.

Notes

Make sure to cut the lamb rib rack into serving-sized portions before cooking.
Searing ribs first is crucial to locking in flavor and achieving a nice crust.
Keep an eye on the garlic when sautéing so it doesn’t burn and become bitter.
The sauce reduction should be monitored closely to prevent burning while thickening.
Resting the meat after cooking ensures juicier, tender ribs.
Broiling at the end adds a beautiful caramelized finish but watch carefully to avoid burning.

Keywords: lamb ribs, garlic lamb ribs, brown sugar glaze, rosemary lamb, seared lamb ribs, oven broiled ribs