💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, mix the olive oil, garlic, rosemary, thyme, paprika, lemon juice, salt and black pepper and rub the mixture over the ribs on all sides.
Bowl
3
Cut the peppers and place the ribs in the pan with the peppers.
KnifeCutting boardBaking pan
4
Bake uncovered 25 minutes, until the ribs are pink and juicy.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
5
Serve the ribs with the peppers.
597calories
43 gprotein
5 gcarbs
44 gfat
● protein 29%● carbs 4%● fat 67%
Per serving (256 g), of 4 servings
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⚖ About the ingredients
Lamb: measured in pieces: one ≈ 120 g · 282 kcal per 100 g · More about Lamb →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
