There’s something deeply satisfying about tearing into a perfectly cooked, crispy lamb rib, especially when it’s been roasted in the oven with a smoky, spicy harissa glaze. This crispy oven-baked lamb ribs with harissa recipe takes everything we love about indulgent lamb dishes and gives it an oven-friendly twist that’s both bold and accessible. Whether you’re looking for a hearty lamb dinner recipe or just want to try something a bit more adventurous than your usual pork chop recipes or ground beef recipes, this one is a guaranteed crowd-pleaser. Harissa, the North African chili paste, brings heat, depth, and a touch of sweetness to the rich flavor of lamb, making this dish one of the most unforgettable lamb meals you’ll serve.
Crispy Oven-Baked Lamb Ribs with Harissa
Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine Mediterranean, Moroccan, North African
Rimmed baking sheet This will catch any drippings and prevent mess. If you don’t have one, a casserole dish will work too.
Wire Rack Helps keep the ribs elevated so air can circulate and render the fat evenly. If you don’t have one, place the ribs directly on parchment-lined foil and flip halfway through cooking.
Aluminum foil Essential for covering during the initial cook to retain moisture.
Mixing bowl To whip up that spicy harissa glaze.
Basting brush To brush the ribs with the glaze. A spoon will also do in a pinch.
Sharp knife and cutting board For trimming and serving.
For the Lamb Ribs
- 2 to 2.5 pounds of lamb ribs also labeled as lamb riblets or lamb spare ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
For the Harissa Glaze
- 3 tablespoons harissa paste store-bought or homemade
- 2 tablespoons honey or maple syrup
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 garlic clove minced
Optional Garnish
- Chopped fresh parsley
- Lemon wedges for serving
Step 1: Prep the Ribs
Start by patting the lamb ribs dry with paper towels. This helps the seasoning stick and encourages browning. Using a sharp knife, remove any silver skin on the underside of the ribs, and trim excess fat if needed.
Rub the ribs all over with olive oil, then season with salt, pepper, smoked paprika, garlic powder, and cumin. Let them sit at room temperature while you preheat the oven to 325°F (163°C).
Step 2: First Bake – Low and Slow
Place the ribs on a wire rack set over a foil-lined baking sheet. Cover the entire tray with foil to trap moisture and tenderize the ribs. Roast in the preheated oven for 1 hour and 15 minutes.
This slow roast allows the fat to render and the meat to become incredibly tender, a method commonly used in slow cooked lamb ribs recipes.
Step 3: Make the Harissa Glaze
While the ribs are cooking, whisk together the harissa paste, honey, lemon juice, vinegar, olive oil, and minced garlic in a small bowl. Taste and adjust the spice level to your liking—add more honey for sweetness or more harissa for a fiery kick.
Step 4: Crisp It Up
After the initial cook, remove the foil and brush a generous layer of the harissa glaze onto the ribs. Increase the oven temperature to 425°F (218°C). Return the ribs to the oven, uncovered, and roast for another 15 minutes. Brush on another layer of glaze halfway through.
You’re aiming for crispy edges and caramelized glaze. The high heat transforms the tender ribs into the perfect balance of sticky and crisp.
Step 5: Serve and Garnish
Remove from the oven and let rest for 5 minutes. Slice between the bones, arrange on a platter, and garnish with chopped parsley and lemon wedges.
These ribs are mouthwatering straight out of the oven, but the flavors deepen even more if they sit for 10 minutes. They reheat well, too—just pop them in a hot oven for 10 minutes to re-crisp.
Pairings
Crispy oven-baked lamb ribs with harissa have bold, spicy, and smoky flavors, so pairing them thoughtfully can elevate your entire meal:
Sides
- Herbed couscous or citrus quinoa salad: Light and zesty, perfect for balancing the heat of the harissa.
- Roasted vegetables: Carrots, parsnips, and red onions roasted with olive oil and sumac provide earthy sweetness.
- Garlic yogurt sauce: Creamy, cooling, and perfect for dipping.
Drinks
- Red wine: A full-bodied Syrah or Zinfandel stands up well to the lamb and spice.
- Mint iced tea or sparkling lemonade: For non-alcoholic options that offer a refreshing contrast.
- Craft beer: Look for a Belgian Dubbel or IPA to complement the harissa’s heat.
FAQs
1. What cut of lamb is best for this recipe?
For this dish, lamb ribs or lamb riblets are ideal. These cuts come from the rib section of the lamb and have the perfect fat-to-meat ratio for roasting. If you're following a lamb riblets recipe or lamb rib recipes, this is the cut to look for.
2. Can I use a rack of lamb instead?
While a rack of lamb can be cooked in the oven, it’s leaner and more tender than riblets and often used for rack of lamb recipes oven easy style. It cooks faster and needs more delicate handling. If you're set on using a rack, reduce the cook time and monitor closely.
3. Can I use this glaze for other meats?
Absolutely. The harissa glaze works beautifully on chicken thighs, pork ribs, and even as a bold marinade for steak. It’s a great addition to your lamb marinade recipes arsenal too.
4. Can I make this ahead of time?
Yes! You can bake the ribs up to the first hour-long step, refrigerate overnight, then reheat, glaze, and crisp them the next day. This method is perfect for prepping ahead for parties or a lamb dinner recipe on a weeknight.
5. Are there other lamb recipes I can try in the oven?
Definitely. The oven is a fantastic tool for making flavorful lamb recipes oven style. Consider trying lamb loin recipes for a leaner option, lamb leg steak recipes for a hearty meal, or even slow cooked lamb ribs with a red wine reduction. Each offers a new experience using different lamb cuts.
