Lamb Ribs with Nigella and Cumin Seeds – a delicious recipe with nigella seeds, cumin seeds, regular olive oil, soy sauce, garlic, lamb ribs. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 325 degrees F. Line a large roasting pan with aluminum foil and sit a rack on top.
2
If you haven't got a large enough pan (the one that came with my oven is half sheet size), then use 2 pans, and just swap them over in the oven halfway through cooking, and be prepared to add a further 10-15 minutes on to the roasting time.
3
Get out a dish and add the nigella and cumin seeds, pour in the oil and soy, and add the garlic.
4
Stir to combine.
5
Dip and schmoosh the ribs, one by one, in this mixture, so that they are lightly coated on both sides; you may think this scant amount won't be enough for all the ribs, but it is - just - and you don't want them wet, merely colored by the liquid and with some seeds adhering to them.
6
Arrange them on the rack above the lined baking pan and cook in the oven for 1 1/2-2 hours (they can differ in size), or until the fat on the ribs is crisp and the meat tender.
7
Arrange on a warmed platter and make sure you have a good supply of napkins to hand.
1839
kcal
Calories
132
g
Fat
4
g
Carbs
152
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 teaspoons nigella seeds, 4 teaspoons cumin seeds, 4 teaspoons regular olive oil, 1/4 cup soy sauce, and more.
Yes, Lamb Ribs with Nigella and Cumin Seeds falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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