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Ricetta Ken's Lemon Rub for Lamb Spareribs

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This lemon rub is great on lamb and chicken. The mint and lemon are a classic combination. Slow roasted in the oven, they gave the meat a slight citrus flavor. The rub was used to season pasture raised lamb spareribs Incredible flavor and a great crust on the ribs.
We also used the rub on a whole chicken with great results.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 4
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Cost per serving $0.76 vedi dettagli


  1. In a medium bowl combine lemon peel and dry spices. Rub on the meat. Drizzle the meat with 2 Tbsp olive oil. Squeeze the 1/2 lemon over the meat, then sprinkle the wine on the meat. Let sit at least 2 hours or overnight. Place the ribs in a roasting pan and drizzle with 2 Tbsp more olive oil and sprinkle with 2 Tbsp brown sugar. Slow roast the lamb at 250 degrees. Check for tenderness at 2 1/2 hours. Meat should be falling off the bone when done. Cook up to 3 hours. Remove the meat from the oven and cut into individual ribs. Serve.


Nutrition Facts

Amount Per Serving %DV
Serving Size 48g
Recipe makes 4 servings
Calories 219  
Calories from Fat 126 58%
Total Fat 14.24g 18%
Saturated Fat 1.95g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 12mg 1%
Potassium 187mg 5%
Total Carbs 22.34g 6%
Dietary Fiber 2.2g 7%
Sugars 15.27g 10%
Protein 1.87g 3%
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  • Farrell May Podgorsek
    Combined the rub with lemon juice and olive oil and used it as a dressing on cooked vegetables. Very tasty!
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