This is a print preview of "Ken's Lemon Rub for Lamb Spareribs" recipe.

Ken's Lemon Rub for Lamb Spareribs Recipe
by Ken Podgorsek

Ken's Lemon Rub for Lamb Spareribs

This lemon rub is great on lamb and chicken. The mint and lemon are a classic combination. Slow roasted in the oven, they gave the meat a slight citrus flavor. The rub was used to season pasture raised lamb spareribs Incredible flavor and a great crust on the ribs.
We also used the rub on a whole chicken with great results.

Rating: 5/5
Avg. 5/5 2 votes
Prep time: United States American
Cook time: Servings: 4

Wine and Drink Pairings: red wine

Ingredients

  • Zest of 1 lemon
  • 2 Tbsp Garlic Salt
  • 2 Tbsp Black Pepper
  • 1 Tbsp ground Cumin
  • 1 Tbsp ground coriander
  • 1 Tbsp dried Mint
  • 1 Tsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 4 Tbsp Brown Sugar - divided use
  • 4 Tbsp Olive Oil - divided use
  • 2 Tbsp white wine or dry vermouth
  • Juice of 1/2 lemon
  • 1 rack lamb spareribs

Directions

  1. In a medium bowl combine lemon peel and dry spices. Rub on the meat. Drizzle the meat with 2 Tbsp olive oil. Squeeze the 1/2 lemon over the meat, then sprinkle the wine on the meat. Let sit at least 2 hours or overnight. Place the ribs in a roasting pan and drizzle with 2 Tbsp more olive oil and sprinkle with 2 Tbsp brown sugar. Slow roast the lamb at 250 degrees. Check for tenderness at 2 1/2 hours. Meat should be falling off the bone when done. Cook up to 3 hours. Remove the meat from the oven and cut into individual ribs. Serve.