Slow-Roasted Lamb Tibs with Rosemary and Garlic
Tender lamb tibs marinated with fresh rosemary and garlic, slow-roasted to develop deep flavor and served with a vibrant herb sauce. This ethiopian-inspired lamb ready in about 135 minutes pairs lamb shoulder, cut into 1-inch cubes, fresh rosemary, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tbsp fresh rosemary, chopped
- 5 cloves garlic cloves, minced
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 1 small green chili, finely chopped
- 2 tbsp water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 lbs lamb shoulder cubes with 2 tbsp chopped fresh rosemary, 5 minced garlic cloves, 3 tbsp olive oil, 1 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper. Toss well to coat and marinate for at least 1 hour in the refrigerator.
- Step 2: Preheat oven to 300°F (150°C). Spread the marinated lamb evenly on a roasting pan and roast uncovered for 2 hours, turning once halfway through, until the lamb is tender and edges are caramelized.
- Step 3: While the lamb roasts, prepare the herb sauce by mixing 1/4 cup chopped parsley, 1/4 cup chopped cilantro, 1 finely chopped small green chili, and 2 tbsp water in a small bowl.
- Step 4: Remove lamb from oven and drizzle the fresh herb sauce over the warm meat before serving, enhancing the tender lamb’s flavor with bright herbal notes.
Frequently asked questions
How long does Slow-Roasted Lamb Tibs with Rosemary and Garlic take to make?
Total time is about 135 minutes (15 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-Roasted Lamb Tibs with Rosemary and Garlic?
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 fresh rosemary, chopped from drying out.
Can I substitute ingredients in Slow-Roasted Lamb Tibs with Rosemary and Garlic?
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-Roasted Lamb Tibs with Rosemary and Garlic 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-Roasted Lamb Tibs with Rosemary and Garlic?
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.
