Slow-Cooked Lamb Tibs with Garlic and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb tibs slow-cooked with garlic, rosemary, and Ethiopian-inspired spices to create a savory dish with deep flavors. This Ethiopian-inspired lamb recipe, ready in about 140 minutes, pairs lamb leg, cubed, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 4 Ethiopian cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 1.5 lbs cubed lamb leg with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp berbere spice mix, tossing to coat evenly.
  2. Step 2: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add lamb cubes in batches, searing for 3-4 minutes per side until browned on all sides, then remove and set aside.
  3. Step 3: Lower heat to medium, add 1 large sliced yellow onion and 6 sliced garlic cloves, sauté for 6 minutes until softened and fragrant.
  4. Step 4: Return lamb to the pot along with 2 tbsp chopped fresh rosemary and 1 cup beef broth or water. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until lamb is fork-tender.
  5. Step 5: Uncover and cook for an additional 10 minutes to reduce the sauce slightly, then serve warm with injera or rice.

Frequently asked questions

How long does Slow-Cooked Lamb Tibs with Garlic and Rosemary take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Lamb Tibs with Garlic and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb leg, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Tibs with Garlic and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Lamb Tibs with Garlic and Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Lamb Tibs with Garlic and Rosemary?

Ethiopian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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