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Icelandic Lamb Ribs

In the rib hall of fame, pork and beef are obvious winners. But lamb ribs need to be inducted right away: they're rich, meaty, juicy, and packed with flavor. 

This easy recipe features spiced, roasted ribs with a robust whole grain mustard sauce.

Why this Recipe Works:

  • Lamb ribs need to be cooked low and slow to become tender and juicy. We cook ours just long enough to tenderize while still maintaining a meaty bite.
  • Fatty lamb can stand up to strong flavors like smoked paprika, cumin, and mustard.


  • 1 (4- to 5-pound) side of lamb ribs or lamb breast
  • Kosher salt and freshly ground black pepper
  • 1 1/2 teaspoons smoked paprika
  • 1 1/4 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1/2 teaspoon ground fennel seed
  • 1/2 teaspoon sugar
  • 1/4 teaspoon red chili flakes
  • 1 1/2 cups homemade or store-bought low-sodium chicken stock
  • 1 tablespoon whole grain mustard
  • 1 tablespoon unsalted butter


  1. 1.

    Preheat oven to 300°F. Season ribs all over with salt and pepper. In a small bowl, thoroughly combine smoked paprika, cumin, coriander, fennel, sugar, and chili flakes. Rub ribs all over with spice mixture and place on a wire rack set in a rimmed baking sheet or roasting pan.

  2. 2.

    Bake ribs for 1 hour, then increase heat to 375°F and cook until browned outside, tender within, and an instant-read thermometer registers 175°F, about 1 hour longer. Let rest for 10 minutes.

  3. 3.

    Meanwhile, pour off fat from pan. Set pan on burner and heat over medium heat. Add 1/2 cup stock and stir, scraping up any browned bits; pour into a medium saucepan and add remaining 1 cup stock. Cook over medium heat until reduced by half, about 8 minutes. Stir in mustard and season with salt and pepper. Off the heat, whisk in butter.

  4. 4.

    Divide ribs by cutting between the bones and serve with the sauce.

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