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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Roast
Brush ribs with 2 tbsp olive oil and lay on two foil-lined sheet pans (or one large pan if available). Roast 35 minutes until the meat softens and the spice rub forms a deep mahogany crust.
Build 1
While ribs roast, melt 6 tbsp butter in a small saucepan over medium 90 seconds until foaming. Add diced onion and cook 3 minutes until soft. Stir in sauce garlic, tomato paste, tomatoes, and remaining 1 tsp salt 60 seconds. Reduce to low and simmer 8 minutes until the tomato sauce turns deep red and the butter browns at the edges.
Build 2
Whisk Greek yogurt with yogurt garlic and a pinch of salt in a small bowl.
Sear
Switch oven to broil on high. Brush ribs generously with tomato-butter sauce, return to the top rack, and broil 4 to 5 minutes until the glaze caramelizes and the edges char.
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.
Plate
Lay flatbreads on 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.