Scottish Style One Pan Lamb Ribs
Scottish Style One Pan Lamb Ribs
Ingredients
For the Marinade
- 14 lamb ribs
- 1 tablespoon Scottish 7 spice
- 1/2 teaspoon salt
For the One Pan Lamb Ribs
- 1 tablespoon olive oil, or lamb dripping
- 500 ml beef or lamb stock
- 3 garlic cloves, whole
- 1 shallot, large, finely sliced
- a few sprigs rosemary, tied with cooking string
- a few sprigs thyme, tied with cooking string
- 40 grams soft brown sugar
- 2 tablespoons brown sauce, such as HP sauce, or BBQ sauce
- 50 ml malt vinegar
For Serving
- as needed hazelnut crumble
Instructions
- 1
Rub the salt and Scottish 7 spice all over the lamb ribs. Pack them tightly into a glass dish, cover, and refrigerate overnight.
⏱️ 10 min
- 2
The next day, add the olive oil or lamb dripping to a 30cm lidded frying pan. Sear all the ribs until they are caramelized and golden on every side. This step will need to be done in two batches.
⏱️ 20 min
- 3
Add all the seared ribs back into the pan. Then, add the beef or lamb stock, whole garlic cloves, finely sliced shallot, and the tied sprigs of rosemary and thyme.
⏱️ 5 min
- 4
Bring the mixture to a simmer, then turn the heat to low and cover the pan with its lid. Let it gently bubble away for 30 minutes.
⏱️ 30 min
- 5
Turn all the ribs in the liquid. Replace the lid and cook for a further 45 minutes to an hour, turning the ribs once more during this period. The ribs are ready when a knife goes into the meat easily but they are still attached to the bone.
⏱️ 60 min
- 6
Remove the cooked ribs to a plate. Discard the bunch of herbs from the pan. Turn the heat up on the remaining liquid in the pan.
⏱️ 5 min
- 7
Press the garlic and onions into the sauce. Then add the soft brown sugar, brown sauce (like HP sauce or BBQ sauce), and malt vinegar. Stir and allow the sauce to bubble away until it becomes thick and glossy.
⏱️ 10 min
- 8
Add the ribs back to the pan and thoroughly coat them in the thickened sauce. Leave the heat on low to let the flavors meld while you prepare the hazelnut crumble (recipe for crumble is in the comments of the original post).
⏱️ 10 min
- 9
Take the ribs off the heat and place them under a hot grill/broiler to caramelize. Pile the caramelized ribs onto a serving plate, drizzling the remaining sauce from the pan over the top.
⏱️ 5 min
- 10
Finish the dish with the hazelnut crumble.
Kitchen Tools
Nutrition Facts (per serving)
Scottish Style One Pan Lamb Ribs
For the Marinade
- 14 lamb ribs
- 1 tablespoon Scottish 7 spice
- 1/2 teaspoon salt
For the One Pan Lamb Ribs
- 1 tablespoon olive oil, or lamb dripping
- 500 ml beef or lamb stock
- 3 garlic cloves, whole
- 1 shallot, large, finely sliced
- a few sprigs rosemary, tied with cooking string
- a few sprigs thyme, tied with cooking string
- 40 grams soft brown sugar
- 2 tablespoons brown sauce, such as HP sauce, or BBQ sauce
- 50 ml malt vinegar
For Serving
- as needed hazelnut crumble
Instructions
- 1
Rub the salt and Scottish 7 spice all over the lamb ribs. Pack them tightly into a glass dish, cover, and refrigerate overnight.
⏱️ 10 min - 2
The next day, add the olive oil or lamb dripping to a 30cm lidded frying pan. Sear all the ribs until they are caramelized and golden on every side. This step will need to be done in two batches.
⏱️ 20 min - 3
Add all the seared ribs back into the pan. Then, add the beef or lamb stock, whole garlic cloves, finely sliced shallot, and the tied sprigs of rosemary and thyme.
⏱️ 5 min - 4
Bring the mixture to a simmer, then turn the heat to low and cover the pan with its lid. Let it gently bubble away for 30 minutes.
⏱️ 30 min - 5
Turn all the ribs in the liquid. Replace the lid and cook for a further 45 minutes to an hour, turning the ribs once more during this period. The ribs are ready when a knife goes into the meat easily but they are still attached to the bone.
⏱️ 60 min - 6
Remove the cooked ribs to a plate. Discard the bunch of herbs from the pan. Turn the heat up on the remaining liquid in the pan.
⏱️ 5 min - 7
Press the garlic and onions into the sauce. Then add the soft brown sugar, brown sauce (like HP sauce or BBQ sauce), and malt vinegar. Stir and allow the sauce to bubble away until it becomes thick and glossy.
⏱️ 10 min - 8
Add the ribs back to the pan and thoroughly coat them in the thickened sauce. Leave the heat on low to let the flavors meld while you prepare the hazelnut crumble (recipe for crumble is in the comments of the original post).
⏱️ 10 min - 9
Take the ribs off the heat and place them under a hot grill/broiler to caramelize. Pile the caramelized ribs onto a serving plate, drizzling the remaining sauce from the pan over the top.
⏱️ 5 min - 10
Finish the dish with the hazelnut crumble.