Rosemary and Garlic Braised Lamb Ribs

Featured by Chesterfield Cellars in the Platinum Wine Club.
Rosemary and Garlic Braised Lamb Ribs


Juicy garlic braised lamb ribs are melt-in-your-mouth, fall-off-the-bone delicious! The rosemary and red wine brings out more natural flavor from the ribs. a robust Cabernet Sauvignon is the perfect match for this meal.

Yield: 4
Prep Time: 5 Minutes
Cook Time: 45 Minutes


• 3-4 lb. rack of lamb ribs
• 1 head garlic
• 2 sprigs fresh rosemary
• 2 cups red wine
• 2 Tbs. clarified butter
• Sea salt
• Cracked black pepper


Soak the lamb in red wine, herbs, salt and pepper for up to 24 hours.

Using a cast iron pan, sear the lamb ribs on high heat for 1-2 minutes on each side. This will lock in the juices and keep the meat tender. If the ribs are extremely fatty, no need to use clarified butter here. Coat the pan with clarified butter before if they are not. Use a roasting pan and bake the ribs at 350 degrees for roughly 45 minutes. This will vary depending on how large the lamb ribs are. Include the marinade you used as well as chunks of garlic and rosemary. Add some more fresh herbs (rosemary, thyme, whatever you want) to the drippings of the pan and simmer on low until the sauce reduces to a syrup like consistency. Set the braised lamb ribs on some greens and drizzle the red wine/lamb dripping reduction over the ribs.

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