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Lamb Ribs Poached in Olive Oil

Poaching in olive oil may be a new cooking technique for you, but it makes your meat and vegetables tender and flavorful. These ribs are so moist, they will be gone in no time. Serve with a vegetable of your choice or the salad below.

Course Main Course
Cuisine California Greek
Keyword lamb ribs
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 8 lamb ribs (2 per person)
  • 2 teaspoon salt
  • 1 teaspoon red peppercorns or black pepper
  • 2-4 cups extra virgin olive oil
  • 4 garlic whole peeled garlic cloves
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat oven to 225 degrees. The temperature needs to be low so the oil doesn't heat up.

  2. Wash and pat dry the ribs. Salt the ribs. Add to a large baking dish so there is no overlapping.

  3. Add the red peppercorns, fresh rosemary sprigs, and garlic cloves.

  4. Pour the olive oil in the dish, covering half way up the ribs and place in the oven.

  5. After 20 minutes, turn the chops over to continue baking. Place back in the oven for 10 more minutes.

  6. Remove from the oven, check the ribs, the temperature should read 140 degrees for medium rare or continue cooking until 160 degrees. Remove and pat dry on a paper towel before serving.