Project Description

Arní sto fórno argá psiméni  may yahórti kai féta salsa

Lamb is glorious in Greece. We had long cut cutlets cooked over the open charcoal fire at O Pseiras which were like no other. This was the inspiration for this dish using a more inexpensive cut. Cooking like this removes much of the fat.

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 1½ hours


4 lamb riblet sets (with about 6 ribs in each set), see note below
2 tablespoons extra virgin olive oil
3 tablespoons rigani, lightly crushed
2 tablespoons dried mint
Grated zest two lemons
Freshly ground black pepper
Freshly ground salt

Yoghurt and Feta Sauce
1 cup (250g) thick Greek style yoghurt (natural yoghurt)
200g feta, crumbled
1 garlic clove, peeled
1 teaspoon dried red chilli flakes
1 teaspoon dried mint
½ cup dill leaves
Freshly ground black pepper and salt


  1. Trim lamb riblets of excess fat, then cut into individual rubs. Combine oil, rigani, mint, lemon rind and pepper. Rub mixture over lamb ribs and stand for 30 minutes or refrigerate and stand overnight.
  2. Preheat oven to 160°C (140°C fan-forced).  Place the lamb riblets on rack in a roasting tin. Add a little water to the roasting tin. Season ribs with salt and roast for 1½ hours. They should be golden brown and the meat meltingly tender.
  3. While the lamb riblets are cooking, make the Yoghurt and feta sauce. Place the yoghurt, feta, garlic, chilli flakes, mint and dill in a food processor blender. Using the pulse button, process in short bursts until just combined. Season to taste with salt and freshly ground black pepper.
  4. Serve riblets with Yoghurt and feta sauce for dipping or drizzling over the meat.

Lyndey’s Note: Lamb riblets are cut from a square cut shoulder of lamb. You may need to order them from your butcher. They have a good amount of juicy meat and are perfect for slow roasting. You can also use Lamb ribs from the breast and flap, though they don’t have has much meat. Alternatively, you could season lamb cutlets with the herb mix and chargrill until just tender and serve drizzled with the sauce.

Recipe from Lyndey & Blair’s Taste of Greece