Barbecued Lamb Ribs

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 pounds breast of lamb, left whole or cut into small pieces
  • 2 quarts water
  • 1 cup cider vinegar
  • 1 onion, sliced
  • 2 bay leaves
  • 1 garlic clove, finely minced
  • 1 teaspoon salt
  • 1 cup Barbecue Sauce


  1. Place the ribs in a heavy pan and add the water, vinegar, onion, bay leaves, garlic and salt. Bring to a boil, cover, and simmer for forty-five to sixty minutes, or until lamb is tender.

  2. Drain the ribs and arrange on broiler pan. Brush with barbecue sauce and broil slowly until crisp and brown.

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