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Lamb ribs with garlic, lemon and thyme

Australian Gourmet Traveller recipe for lamb ribs with garlic, lemon and thyme.

By Rodney Dunn
  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
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Lamb ribs with garlic, lemon and thyme
You'll give these ribs a real flavour hit by adding half the garlic and lemon paste prior to cooking and the rest just before serving.


  • 1.5 kg lamb rib racks (about 2)
  • 5 garlic cloves
  • 2 tbsp thyme leaves
  • Finely grated rind of 1 lemon, plus 1 tbsp juice
  • 30 ml extra-virgin olive oil


  • 1
    Preheat oven to 150C. Place rib racks on an oven tray and score meat with a sharp knife.
  • 2
    Pound garlic and a pinch of salt in a mortar and pestle to a fine paste. Stir in thyme, lemon rind, juice and oil. Rub half the garlic mixture over ribs, season to taste and roast until meat falls from the bone (45 minutes-1 hour).
  • 3
    Cut each rack into individual ribs, toss through remaining garlic mixture and serve hot.


Drink Suggestion: Zesty, fruity sauvignon blanc. Drink suggestion by Max Allen

  • undefined: Rodney Dunn