Lamb Ribs with Baked Potato

This recipe takes a little longer to prepare and bake, but with just a few easy steps, you will have the most delicious lamb ribs and potato!

Since I tried these lamb ribs with potato at my mother-in-law’s, it became my favorite lunch choice! The lamb ribs are so tender and juicy. The taste is unforgettable.

If you want more substantial and satisfying dishes, try this homemade beef stew or the sheet pan sausage and veggies.

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• Ingredients
• Instructions
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Ingredients

Here is the complete list of all ingredients needed for this recipe. For precise measurements, please look at the recipe card.

• Rack of lamb ribs: I always buy the lamb ribs either at Costco or at Sam’s club.
• Oil: I like to use canola oil for most of my recipes, but you can use some other plant-based oil of your choice.
• Water: Adding water is crucial for this recipe. It will prevent the burning of lamb ribs, keeping them juicy and tender.
• Consommé seasoning: You can find this seasoning on Amazon. The one that I am using is called Osem soup and seasoning mix, but they have some other flavors as well. I use it for almost everything. It does not contain a lot of salt, which is one of the main reasons I like to use this seasoning. Also, it adds a lovely smell and flavor to your food.
• Dry parsley and basil leaves: Adding flavor.
• Garlic powder: I love adding garlic powder to both lamb ribs and potatoes. It gives the most fantastic flavor to both meat and potato. However, if you don’t like it, you can skip it.
• Yellow potato: This potato will keep its texture once wholly baked. It has a delicious buttery flavor.

See recipe card for quantities.

Instructions

Step 1: First, thaw the rack of lamb ribs at room temperature for an hour or until completely thawed. Sometimes, I put the ribs in warm water (while still in the original packaging) to speed up the process.

Step 2: Preheat the oven to 350 Fahrenheit. Remove the lamb from the original package and use the paper towel to tap dry the ribs. Season the ribs with a consommé seasoning mix, basil leaves, and garlic powder (both sides).

Step 3: Take any big pan (I like to use the round 14-inch cast iron pan) and add 1.5 cups of canola oil. Put lamb ribs in the middle. Add 1 cup of water (around the lamb) and cover – seal with aluminum foil. Do not skip adding water since this will prevent the ribs from burning/overbaking and keep them juicy and tender.

Step 4: Put the pan in the oven and set the time to 30 minutes. Then remove the pan from the oven, remove the aluminum foil (but keep it for later use) and turn around the lamb on the other side. Put the foil back on and return the pan to the oven for another 30 minutes.

Step 5: Repeat the process one more time, so the total time for cooking at 350 Fahrenheit is 1 hour and 30 minutes.

Step 6: While the lamb ribs are in the oven, peel and wash the potatoes, cut the potatoes into 2 or 4 pieces based on the potato side, and put them in a medium-sized bowl. Add 1-2 tablespoons of canola oil and consommé seasoning mix, garlic powder, and dry parsley leaves.

Step 7: Remove the pan from the oven after baking the lamb ribs for 1 hour and 30 minutes. Remove the foil (still keeping it for later use) and add the potato to the pan. Cover the pan with foil. Raise the oven temperature to 410 Fahrenheit. When the oven reaches the temperature, put the pan back in the oven. Bake for 15-20 minutes.

Step 8: Remove the pan from the oven and make sure that the potato is not sticking to the bottom of the pan. Turn around the lamb ribs to the other side and put the pan back in the oven (with the foil) for another 15-20 minutes.

Step 9: We are almost there! Remove the pan from the oven and remove the foil – we don’t need it anymore and bake each side of the lamb ribs for 3-5 minutes. Yuuuummm!

Other Recipes You’ll Love

• Homemade Beef Stew
• Baked Salmon in Foil
• Cajun Chicken Orzo
• Cajun Shrimp and Rice Pilaf
• Sheet Pan Sausage and Veggies
• Baked Cod with Panko and Parmesan

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