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  • Fresh lemon zest from 2 lemons
  • 1 tablespoon fresh oregano or 1 teaspoon of dried oregano
  • 1 ¼ teaspoons salt
  • pepper (as you like)
  • 8 lamb ribs
  • ¼ cup whole sesame “Baracke” tahini
  • ¼ cup yogurt, recommended Greek style
  • ¼ cup chopped to squares peeled cucumber
  • ¼ cup lemon juice
  • 2 grinded garlic cloves
  • 1 tablespoon fresh chopped parsley
  • 2 teaspoons fine olive oil


Preheat oven to 400 degrees Celsius.

  • In a small bowl, mix lemon zest, oregano, salt and pepper. Spread the mixture over the lamb ribs from both sides. Let it rest for 10 – 60 minutes in fridge.
  • Meanwhile, mix tahini, yogurt, cucumber, lemon juice, garlic, parsley and salt in a small bowl. Add as much water as necessary to get wanted smooth texture of sauce.
  • Heat the oil in a pan on top of medium- high flame.
  • Add the lamb ribs, cook until one side is brown enough (about 2 minutes).
  • Move the pan with ribs to oven, and roast for 8-14 minutes (depends on meat thickness).
  • Serve the ribs with tahini sauce on the side.