Wine Friendly Lamb Ribs… Made Spanish Style

This tasty dish from Spain can be enjoyed with either red or white wine.

Garnacha (a.k.a. Grenache) makes a good choice among reds, while Albariño is an ideal companion among whites.

Other tasty options include Syrah, Pinot Noir and Tempranillo. This recipe yields 4 servings.



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


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