nut-free · Dinner
Turkish-Spiced BBQ Lamb Ribs
Spiced Lamb Ribs with Yogurt and Tomato Butter · Iskender Lamb Ribs
Turkish iskender-spiced lamb ribs slow-roasted American BBQ-style with sumac, paprika, and cumin, finished in a tomato-brown-butter glaze, served over sesame flatbread with cool yogurt drizzle and pickled chiles.
$$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
1180Calories
56gProtein
78gFat
58gCarbs
10gSugar
4gFiber
1380mgSodium
220mgChol
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Instructions
1
Prep
Pat lamb ribs dry. Whisk sweet paprika, smoked paprika, cumin, 1 tsp sumac, oregano, garlic powder, cayenne, 2 tsp salt, and pepper in a bowl. Rub spice mix all over the ribs, pressing into the meat. Rest at room temperature 15 minutes. Finely dice onion. Mince 6 garlic cloves for the sauce and 2 for the yogurt. Dice tomatoes. Pick parsley leaves. Preheat oven to 325F.
2
Roast
Brush ribs with 2 tbsp olive oil and lay on two foil-lined sheet pans (or one large pan if it fits). Roast 35–40 minutes until the meat softens and the spice rub forms a deep mahogany crust.
3
Build 1
While ribs roast, melt 6 tbsp butter in a medium saucepan over medium 90 seconds until foaming. Add diced onion and cook 3–4 minutes until soft. Stir in sauce garlic, tomato paste, tomatoes, and remaining 1 tsp salt 60 seconds. Reduce to low and simmer 10 minutes until the tomato sauce turns deep red and the butter browns at the edges.
4
Build 2
Whisk Greek yogurt with yogurt garlic and a pinch of salt in a small bowl.
5
Sear
Switch oven to broil on high. Brush ribs generously with tomato-butter sauce, return to the top rack, and broil 4–5 minutes until the glaze caramelizes and the edges char.
6
Build 3
Warm flatbreads directly over a gas flame or in a dry pan for 30 seconds per side until pliable. Scatter sesame seeds across the surfaces.
7
Plate
Lay flatbreads on two plates. Carve ribs into individual bones and arrange across the bread. Spoon remaining tomato-butter glaze over the meat, drizzle yogurt across in zigzags, scatter pickled jalapenos and parsley, dust with remaining 1 tsp sumac, and serve while sizzling.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) lamb ribs
- 2 tbsp sweet paprika
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground sumac
- 2 tsp dried oregano
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 3 tsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp olive oil
- 1 small yellow onion
- 8 garlic cloves
- 4 ripe Roma tomatoes
- 2 tbsp tomato paste
- 90ml (6 tbsp) unsalted butter
- 300g (1 1/3 cup) full-fat Greek yogurt
- 2 large flatbreads
- 2 tsp toasted sesame seeds
- 4 tbsp pickled jalapeno rings
- 10g (small handful) flat-leaf parsley