Whenever I make these Slow Cooker Lemon and Cumin Lamb Ribs, it feels like a mini celebration. The ribs cook low and slow until they’re incredibly tender, with flavors that are bold yet balanced.
The combination of zesty lemon, fragrant cumin, and fresh thyme is pure magic and the smell? Absolutely mouthwatering. These ribs are a great make-ahead option since they taste just as good the next day.
I recommend pairing them with a simple fennel salad for a fresh crunch that complements the rich, juicy lamb perfectly. It’s a recipe you’ll want to bookmark for any occasion.
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Recipe Ingredients
- 2 large onions, cut into wedges
- 8 garlic cloves, bruised
- 2 tsp of extra virgin olive oil
- 1 tbsp of cumin seeds, toasted
- 1 tbsp of dried oregano
- 2 tsp of salt
- 2 tsp of freshly ground black pepper
- 2 kg (4 lb 8 oz) of lamb ribs, trimmed and halved
- 2 lemons, quartered
- 8 sprigs of lemon thyme
- shaved fennel salad, to serve
How To Make Slow Cooker Lemon and Cumin Lamb Ribs
- Prepare the Base: Start by scattering the onion wedges and bruised garlic cloves evenly in the base of your slow cooker.
- Season the Ribs: In a large bowl, combine the olive oil, toasted cumin seeds, dried oregano, salt, and black pepper. Add the trimmed lamb ribs to the bowl and rub them well to coat every surface with the seasoning mix.
- Brown the Ribs: Heat a large frying pan over medium-high heat. Sear the ribs for three minutes on each side, ensuring they develop a rich, golden-brown crust before transferring them to the slow cooker.
- Add the Flavor Layers: Place the lemon quarters and lemon thyme sprigs over and around the browned ribs in the slow cooker. This will infuse the lamb with bright citrus and herby flavors as it cooks.
- Cook Low and Slow: Cover the slow cooker with the lid, set it to low, and cook the lamb ribs for eight hours. Turn the ribs halfway through the cooking time to ensure they cook evenly and become tender.
- Serve and Enjoy: Once the lamb ribs are cooked and tender, transfer them to a serving platter and pair them with a fresh, shaved fennel salad for a light and crisp contrast.
Recipe Tips
- Achieve Perfect Browning: Sear the lamb ribs in a hot pan before slow cooking to lock in juices and add a flavorful crust. This step enhances the overall depth of the dish.
- Boost Flavor with Marination: Coat the lamb ribs with the spice mixture and let them marinate for up to 12 hours in the refrigerator. This extra step intensifies the flavors in every bite.
- Try Alternative Citrus Options: Swap lemons for oranges or limes for a slightly sweeter or tangier flavor. These citrus options pair beautifully with the earthy spices in the recipe.
- Experiment with Fresh Herbs: Use rosemary or parsley instead of lemon thyme for a different herbal aroma. Each herb offers a unique twist to complement the slow-cooked lamb.
- Adjust Cooking Time for Larger Portions: If cooking a larger batch, increase the slow cooker time by 1-2 hours. Ensure all ribs remain tender and fully infused with the spices and juices.
Recipe FAQs and Variations
Can I Make This Recipe in the Oven Instead of a Slow Cooker?
Yes, bake the ribs covered in a roasting pan at 300°F (150°C) for 3-4 hours until tender.
What Can I Use Instead of Lemon Thyme?
You can substitute lemon thyme with regular thyme, rosemary, or even fresh oregano for similar herby flavors.
How Do I Store Leftover Lamb Ribs?
Store the ribs in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to retain their tenderness.
Can I Use Other Cuts of Lamb?
Yes, lamb shoulder or shanks work well in this recipe. Adjust cooking times slightly based on the cut’s size and thickness.
Check out More Recipes:
Slow Cooker Lemon and Cumin Lamb Ribs
Course: DinnerCuisine: MediterraneanDifficulty: Easy6
servings15
minutes8
hours480
kcalWhenever I make these Slow Cooker Lemon and Cumin Lamb Ribs, it feels like a mini celebration. The ribs cook low and slow until they’re incredibly tender, with flavors that are bold yet balanced.
Ingredients
2 large onions, cut into wedges
8 garlic cloves, bruised
2 tsp of extra virgin olive oil
1 tbsp of cumin seeds, toasted
1 tbsp of dried oregano
2 tsp of salt
2 tsp of freshly ground black pepper
2 kg (4 lb 8 oz) of lamb ribs, trimmed and halved
2 lemons, quartered
8 sprigs of lemon thyme
shaved fennel salad, to serve
Directions
- Prepare the Base: Start by scattering the onion wedges and bruised garlic cloves evenly in the base of your slow cooker.
- Season the Ribs: In a large bowl, combine the olive oil, toasted cumin seeds, dried oregano, salt, and black pepper. Add the trimmed lamb ribs to the bowl and rub them well to coat every surface with the seasoning mix.
- Brown the Ribs: Heat a large frying pan over medium-high heat. Sear the ribs for three minutes on each side, ensuring they develop a rich, golden-brown crust before transferring them to the slow cooker.
- Add the Flavor Layers: Place the lemon quarters and lemon thyme sprigs over and around the browned ribs in the slow cooker. This will infuse the lamb with bright citrus and herby flavors as it cooks.
- Cook Low and Slow: Cover the slow cooker with the lid, set it to low, and cook the lamb ribs for eight hours. Turn the ribs halfway through the cooking time to ensure they cook evenly and become tender.
- Serve and Enjoy: Once the lamb ribs are cooked and tender, transfer them to a serving platter and pair them with a fresh, shaved fennel salad for a light and crisp contrast.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories480
- % Daily Value *
- Total Fat
38g
59%
- Saturated Fat 16g 80%
- Cholesterol 105mg 35%
- Sodium 920mg 39%
- Total Carbohydrate
6g
2%
- Dietary Fiber 2g 8%
- Sugars 1g
- Protein 28g 57%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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