Last week, as I was perusing the Fresh Direct Weekly Circular, I saw that organic lamb ribs were discounted. Of course, shortly after, I found myself scouring the internet for EASY lamb recipes. I thought that The Barefoot Contessa‘s Mediterranean-inspired flavors sounded delicious so I decided to give it a try with a few tweaks here and there because I hate measuring, I love shortcuts, and I’m a lazy cook in general.
For the Lamb Ribs:
4-5 lbs of lamb ribs / half a bulb of garlic / 3-5 large sprigs of fresh rosemary / 1 tbsp of dry oregano / 1 tbsp salt / 1 tbsp black pepper / Juice of 2 lemons / 1/3 cup of olive oil / 1/3 cup of red wine
Blend all the above except for the ribs in a NutriBullet or food processor. Mix well with the lamb. Slow cook on high for 5 hours or until desired tenderness. Broil in the oven until brown when ready to serve.
For the Mint Yogurt:
6 scallions, chopped / half a cup of mint / half a cup of dill / 1 tbsp olive oil / 1 tbsp lemon / 1 tsp salt / 1 tsp pepper / a small tub of plain Greek yogurt
Blend all the above except for the yogurt in a NutriBullet or food processor. Add the yogurt & mix with a spoon. Transfer to a bowl & refrigerate for a few hours.
Serve with lamb, couscous, & a salad. Enjoy!