Do you know that cooking lamb ribs in a pan is as easy as shelling pears? Minimum effort and maximum taste! Step by step recipe with photo from detailed instructions cooking. Video recipe.
Recipe content:
Delicious fried lamb ribs cannot be called a low-calorie food. But when you feel the excellent taste and get the maximum pleasure from ready meal then just forget about it. Although there is not enough meat on the ribs, this does not prevent them from being tasty. The recipe for their preparation is so simple that even beginners in cooking can do it. This dish in general can become number one on the festive table! Therefore, I tell you how to make lamb ribs in a pan! But first, let's get acquainted with the features of their preparation. The tips will be especially useful for those who start cooking lamb ribs for the first time and do not know how to make them tender and juicy.
- Firstly, there is a risk of overdrying the meat in the pan. Therefore, it is better not to use lamb ribs that have been frozen. They will certainly be less juicy than fresh, because. defrosting will lose some of the moisture. Especially if they were thawed in water or a microwave oven. To somehow preserve the juiciness, the surest way to defrost the ribs is in the refrigerator.
- Secondly, choose the meat of a young lamb, because. in an old animal, it is quite tough and takes a long time to cook. In addition, during the frying of old meat, it can be dried out. The ribs of a young lamb are smaller than those of an adult ram, the fat is light or completely white. The bones are thin and located at a great distance from each other. In an old animal, the ribs are large, closely spaced, and the fat is dark yellow.
- Thirdly, lamb ribs will cook faster if they are pre-marinated. This will speed up the cooking process and make it more flavorful.
- Calorie content per 100 g - 311 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Lamb ribs - 800 g
- Ground nutmeg - a pinch
- Ground black pepper - large pinch
- Salt - 1 tsp or to taste
Step-by-step cooking lamb ribs in a pan, recipe with photo:
1. In this recipe, I propose to fry the ribs as a whole, without cutting them into bones. Although this is the choice of every hostess. If you decide to make them whole, then cut a piece of such a size that it fits in the pan.
2. If there are pieces of fat on the ribs, then cut off a small amount of it.
3. Put the fat in the pan and send it to the stove.
4. Turn on the high heat and melt the fat. Then remove it from the pan. If there is not enough fat on the bones to render, then grease the bottom of the pan with a thin layer. vegetable oil.
5. Put a piece of lamb ribs in a well-heated pan.
6. Salt it, pepper it and sprinkle with ground nutmeg.
7. On high heat, fry it for 1-2 minutes so that it becomes covered with a crust that seals all the juice inside. After screw the temperature to medium and continue to fry for 5 minutes.
8. Turn the meat over to the other side, also season it with salt and ground pepper and nutmeg. Spend a quick fry on high heat for 1-2 minutes and 5-7 minutes on medium flame.
9. Close the pan with a lid, make the fire as low as possible and continue to fry the ribs for 15-20 minutes. Since they are cooked in one large layer, they can still be raw. Therefore, in order for them to reach the desired consistency, they must be held over low heat under a lid.
Readiness check as follows. Cut a piece of meat with a knife: if transparent juice oozes, then the meat is ready. If with blood, then continue frying and after 5 minutes check again for readiness.
It is no coincidence that lamb is popular with culinary specialists. different countries. It is juicy, tasty, satisfying and healthy, while its calorie content is not too high, and it does not contribute to the development of cholecystitis. Often for cooking various dishes lamb ribs are used. They are relatively inexpensive, but they turn out tasty and fragrant. If you know how to cook lamb ribs correctly and pick up good recipe, the finished dish will not leave anyone indifferent.
Cooking features
There are not so many secrets of cooking lamb ribs, but you need to know them so that the ribs turn out tender and juicy.
- The main secret lies in the choice of meat. Experienced chefs are advised to give preference to a fresh product that has not been frozen. If you decide to use frozen lamb ribs let them thaw in the refrigerator. Such slow defrosting allows you to keep the structure of the meat as much as possible, prevents the loss of moisture.
- The ribs of a young lamb will always be tastier and more tender than the ribs of an old lamb. The age of the animal to which the ribs belonged can always be determined by their size and the color of the fat: in a young lamb it is almost white, and in an old ram it is almost completely yellow.
- Before cooking lamb ribs should be marinated. This will make them more tender and fragrant, and will speed up the cooking process a little. Ideally, lamb ribs should be marinated for at least three hours, but if there is not enough time, this period can be reduced to an hour.
- How long to cook lamb ribs depends on the cooking method, the size of the pieces, the age of the animal, and the pre-marination time. Cooking time for this product can vary from 1 hour to 2.5 hours, usually it is 1.5-2 hours. In order not to be mistaken, you need to focus on the instructions in the recipe.
- When baking ribs in the oven, it is better to use foil or a cooking sleeve. Thanks to this, the ribs will remain juicy, despite the long cooking time. If you are cooking the ribs on a wire rack, place a tray of water underneath. First, fat will drain into the pan. Secondly, the evaporating liquid will prevent the ribs from drying out.
There are many ways to cook lamb ribs, so the subtleties of the technology may depend on the specific recipe for which you are going to cook them.
Barbecue lamb ribs on the grill
- lamb ribs - 1 kg;
- onions - 0.4 kg;
- olive oil- 50 ml;
- lemon - 1 pc.;
- dried marjoram - 5 g;
- ground black pepper, salt - to taste.
Cooking method:
- Squeeze the juice from the lemon, mix it with olive oil, add pepper and marjoram, mix.
- Rinse the ribs, chop into pieces of 2-4 ribs each. Rinse again to remove bone fragments, pat dry with paper towels.
- Onion cut into thin rings, after peeling it from the husk. Remember onion rings hands, so that they give juice, mix with the marinade.
- Marinate lamb ribs in the resulting mixture for 3-4 hours. They should be marinated in a cool place so that the meat does not deteriorate.
- Thread the ribs onto the skewers, piercing them between the two bones and leaving a small gap between them. You can also fry on the grill, then the ribs are simply laid out on it.
- Grill over hot coals, drizzling with water and turning regularly, for 40 minutes. In the middle of frying, the ribs can be salted. It is not necessary to do this too early, as salt draws out moisture, which may cause the finished dish to be dry.
You can also cook lamb ribs according to this recipe on a wire rack in the oven. In this case, do not forget to place a baking sheet under the grate, and increase the cooking time by 15–20 minutes. The ribs in the process of frying in the oven also need to be turned over several times.
Grilled lamb ribs are best served with fresh vegetables, herbs, pickled onions, tomato sauce. They make a good accompaniment to red wine.
Roast lamb ribs
- lamb brisket with ribs - 1 kg;
- spicy capsicum- 1 PC.;
- potatoes - 1 kg;
- zucchini - 1 kg;
- carrots - 0.5 kg;
- olive oil - 50 ml;
- salt, seasonings, spices - to taste.
Cooking method:
- Wash the hot pepper, scroll it through a meat grinder along with the grains, if you like spicy dishes, or without them, if you like a milder taste.
- Mix the pepper mass with olive oil, spices and seasonings.
- Chop the lamb brisket into small pieces so that each of them has a rib, wash them, dry them and rub with the resulting mixture. Leave for 1-1.5 hours in a cool place to marinate the meat.
- Peel the potatoes, cut them into cubes about 1 cm in size.
- Remove the skin from the washed zucchini with a vegetable peeler. Cut them lengthwise and scoop out the seeds with a spoon. Cut the zucchini into roughly the same cubes as the potatoes.
- Peel the carrots. If it is thin and long, cut it into circles. Otherwise, you need to cut into cubes, but smaller than potato ones (with a side length of about 0.5 cm).
- Mix all the vegetables, salt them and season them, put them in a pot.
- Place lamb ribs over vegetables. Lightly salt them too.
- Put the pot in the oven and turn it on. When the temperature in the oven reaches 180 degrees, note 1.5-2 hours - that's how much you need to bring the roast to readiness. Exposed bones serve as a sign of the readiness of the dish. If you pierce the meat with a fork, it will be soft, transparent juice will flow from it.
Before serving, the roast must be mixed, put on plates and sprinkled with herbs. Roast can be prepared in portions, in small pots, in a ceramic or heat-resistant glass baking dish. This will not negatively affect the taste of the finished dish.
How to cook lamb ribs in a cauldron or in a pan
- lamb ribs - 1 kg;
- onions - 0.3 kg;
- carrots - 0.3 kg;
- zira, coriander, pepper, salt - to taste;
- vegetable oil or fat tail fat - how much will it take;
- water - how much will go.
Cooking method:
- Lamb ribs wash, dry, chop.
- Pound the seasonings in a mortar and rub the ribs with them. Place them in the refrigerator for an hour or two.
- Remove skins from bulbs. Cut them into not too small cubes.
- Peel and chop the carrots on a coarse grater.
- Heat the fat tail fat, cut into small pieces, or vegetable oil in a deep frying pan or in a cauldron.
- Put the ribs in the oil or fat. Fry them on all sides until golden brown over medium heat. At this time, the pan or cauldron does not need to be closed with a lid.
- Add chopped vegetables to the ribs. Continue frying for 10 minutes.
- Salt, pour in half a glass of water, cover with a lid and reduce the heat. Stew the ribs for 1.5–2 hours, stirring occasionally and adding water if necessary.
While the ribs are stewing, you have enough time to prepare the side dish. It can be baked or boiled potatoes, baked or vegetable stew. Serve the ribs hot, sprinkled with fresh herbs.
How to cook lamb ribs for the holiday
- lamb brisket - 1 kg;
- red table wine - 0.3 l;
- onions - 0.3 kg;
- herbs, salt, pepper - to taste;
- garlic - 3 cloves;
- vegetable oil - 40 ml.
Cooking method:
- Wash the lamb brisket, dry it, chop into portions.
- Rub the ribs with herbs and pepper, marinate in wine. You need to marinate for 3-4 hours, you can even leave to marinate overnight.
- Free the onion from the husk, cut it into rings or half rings.
- V cast iron pan or in a cauldron, heat the oil, put the onion in it and fry it until golden brown.
- Remove the ribs from the marinade. Fry them on all sides over medium heat, along with the onions, for 20 minutes, turning frequently.
- Salt to taste, pour marinade. Cover the pan with a lid. Simmer the ribs until tender. If you took the lamb ribs, it is enough to cook them for an hour. Older meat also requires longer cooking, the ribs of an old sheep should be stewed for 1.5–2 hours, but it is still better to use young meat for the holiday.
You can serve potatoes or rice as a side dish to this dish, as well as vegetable stew. TO festive table lamb ribs can be served without a side dish as an appetizer with wine.
Ragout of lamb ribs
- lamb ribs - 1 kg;
- sweet pepper - 0.5 kg;
- eggplant - 0.5 kg;
- tomatoes - 0.5 kg;
- salt, pepper - to taste;
- vegetable oil - 40 ml.
Cooking method:
- Rinse lamb ribs chopped into small pieces in running water, dry them with a kitchen towel.
- Pour the oil into the pan, heat it to a boil.
- Put the lamb ribs into the boiling oil. Fry them over medium heat for 10-15 minutes, turning until they are covered on all sides. golden brown. Transfer the fried ribs from the pan to a thick-walled pan or cauldron.
- Peel the eggplant, cut in half and salt on all sides, leave them for 20 minutes.
- Cut the tomatoes into cubes with a sharp knife.
- Wash the pepper, remove the seeds from it. Cut it into quarters of rings.
- Rinse eggplant thoroughly, dry, cut into small cubes.
- Put the eggplant and peppers in the pan where the ribs were fried, fry them for 10 minutes, transfer to the ribs.
- Add tomatoes to the dish, salt and pepper to taste.
- Cook the stew, stirring occasionally and adding water if necessary, for an hour and a half. You need to cook for one and a half hours or even a little more - until the ribs are fully cooked.
Lamb rib stew - full meal. There is no need to prepare any additional side dish for it.
If properly cooked lamb ribs, they are tender and juicy. Any dishes with them come out tasty and fragrant, no matter what cooking method you choose.
Skillfully cooked lamb ribs, the recipe of which is very much appreciated by housewives, is not only healthy and diet dish, but also a very fragrant appetizing food. This dish is ideal for a holiday, it can be effectively served at the table and please your loved ones and guests.
How to cook lamb ribs?
To make the dish juicy and fragrant, you should consider some nuances:
- To avoid an unpleasant smell, it is worth choosing the ribs of a young lamb. They are medium-sized, the meat on them has a lighter color, and the fat is not yellow, but also light.
- Meat can be stewed or baked in the oven, fried in a pan or on the grill.
- Lamb rib dishes are combined with many types of sauces: spicy, sweet and sour, spicy, containing mayonnaise, wine, lemon juice, olive oil, soy sauce, spices.
- Ribs are combined with many vegetables: potatoes, onions, carrots, zucchini, peppers, tomatoes.
Lamb ribs in the oven - recipe
There is a variant of a dish that is prepared very simply, but it turns out incredibly tasty - this is lamb ribs in the oven with potatoes. It will be a wonderful table decoration for any family holiday. Intense aroma, tender lamb, favorite potatoes and crispy cheese crust- this is what baked lamb ribs will be remembered for at a festive celebration.
Ingredients:
- ribs - 1 kg;
- potatoes - 1 kg;
- cheese - 100 g;
- tomatoes - 4 pcs.;
- onion - 1 pc.;
- hot pepper - 1 pc.;
- olive oil - 4 tbsp. l.;
- salt - 4 tsp
Cooking
- Grind the pepper pod, mix with oil and salt. Rub the ribs.
- Cut vegetables and fry.
- Pour water over the ribs, put vegetables and cheese on top.
- Bake 1 hour.
Lamb rib soup
Any dishes created using broth stand out for their rich taste and aroma. Pea soup with lamb ribs will not be an exception in this regard and will become a favorite delicacy of the whole family. In addition to the magnificent palatability, the dish will bring tangible benefits, since the broth prepared on the basis of this type of meat has a lot of nutrients.
Ingredients:
- ribs - 0.5 kg;
- dry peas - 150 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- potatoes - 4 pcs.;
- bay leaf - 1 pc.;
- greens - to taste.
Cooking
- Boil ribs for 2 hours.
- Leave the peas to soak.
- Place peas, bay leaf and potatoes, cut into strips, in the broth.
- Make a frying of onions and carrots and add to the rest of the products.
- After 10 minutes, add spices and herbs, cook for another 5 minutes.
Lamb ribs in a pan
To cook deliciously fried lamb ribs, you must use the meat of a young lamb. In this case, it will be sweetish-spicy, without any extra specific odors. Its meat is lighter and more tender, the layer of white fat should be thin. Before cooking, the ribs should be washed well, dried and marinated in mixed spices.
Ingredients:
- ribs - 1 kg;
- onions - 2 pcs.;
- olive oil - 3 tbsp. l.;
- soy sauce - 1 tbsp. l.;
- balsamic sauce - 2 tbsp. l.;
- garlic - 3 cloves;
- lemon juice - 1.5 tbsp. l.
Cooking
- Mix oil, sauces, lemon juice, garlic and onion. Marinade smear the ribs and leave for 6 hours in the cold.
- Fry in a hot pan for 20 minutes.
- Brush with marinade, cover and let stand for another 20 minutes.
Lamb ribs stewed with potatoes
At the end of summer, when all the vegetables have already grown in the country, you can make stewed lamb ribs with potatoes in a cauldron, over an open fire. The aromas of smoking will favorably set off the taste of tender lamb with young vegetables. It is important to remember that any dish cannot do without fragrant seasonings: black pepper, thyme, basil, cilantro and others, which will add spice to the dish.
Ingredients:
- ribs - 1 kg;
- potatoes - 1 kg;
- onions - 3 pcs.;
- tomatoes - 2 pcs.;
- carrots - 1 pc.;
- Bulgarian pepper - 1 pc.;
- hot pepper - 1 pc.;
- garlic - 4 cloves;
- greens - a bunch.
- ribs, onion, hot peppers chop and mix, let it brew for 20 minutes.
- Fry the ribs for 10 minutes. Add carrots and onions to them. Fry 10 minutes.
- Attach the rest of the vegetables. Stew lamb ribs with potatoes for 15 minutes.
Pilaf of lamb ribs
One of the most popular recipes, with which housewives love to cook lamb ribs, is pilaf, which is considered a real Caucasian dish. To make it a success, you need to choose paired ribs of a young lamb and long-grain rice. To cook lamb ribs, the right recipe suggests that carrots must be necessarily cut into strips, and not grated.
Ingredients:
- ribs - 1 kg;
- rice - 1 kg;
- onions - 2 pcs.;
- carrots - 4;
- vegetable oil - 1 glass;
- garlic - 2 heads;
- hot pepper - 1 pc.;
- spices;
- salt - 3 tsp
Cooking
- Pour cold water over rice.
- Put the ribs in the oil, fry for 10 minutes.
- Send onions to the meat, mix, fry for 5 minutes and add carrots, fry for another 5 minutes.
- Pour boiling water over everything, add salt, spices, garlic.
- Add rice, pour boiling water. Cook until ready.
Ragout of lamb ribs
There is a bright and fragrant dish, which will create an atmosphere of celebration on the most ordinary day, is a lamb rib stew with vegetables. The dish has a pronounced taste and amazing aroma. In addition, it is truly a storehouse of vitamins and nutrients, due to the presence in it of a large variety of vegetables.
Ingredients:
- ribs - 1 kg;
- potatoes - 6 pcs.;
- Bulgarian pepper - 1 pc.;
- onion - 1 pc.;
- carrots - 1 pc.;
- tomato - 2 pcs.;
- garlic - 4 cloves;
- bay leaf - 1 pc.;
- spices;
- greenery.
Cooking
- Fry the ribs for about 10 minutes. Cut vegetables, except for potatoes, send to the ribs, fry for 5 minutes.
- Send the potatoes to the ribs, pour water. Simmer for 45 minutes.
- Add spices, simmer for another 10 minutes.
Lamb ribs on the grill
A dish cooked on the grill will be an excellent snack for any picnic. You can spice up and emphasize the rich taste if you use marinade for lamb ribs. It is made using various variations recipes: housewives take a variety of sauces based on mayonnaise or tomato paste. The ribs are impregnated, become softer and more tender.
Ingredients:
- ribs - 1 kg;
- onions - 2 pcs.;
- cilantro - 1 bunch;
- paprika - 1 sachet;
- tomato - 4 tbsp. l.
Cooking
- Rub the ribs with salt and pepper. After that, rub them with a mixture of paprika and dried tomato.
- Cut the onion into rings, chop the greens, mix with the ribs.
- Grill the ribs in a charcoal grill. To cook lamb ribs well, the recipe suggests that they need to be cooked for 1 hour.
Lamb ribs in a slow cooker
To reduce the time spent in the kitchen, you can use a slow cooker. This will not affect the incredible taste that lamb ribs with vegetables have. At the same time, the aroma, juiciness, and flavor of Caucasian cuisine will be preserved. Using this household appliance, you can quickly create a festive treat, while spending much less effort.
Ingredients:
- ribs - 1 kg;
- garlic - 3 cloves;
- onion - 1 pc.;
- carrots - 1 pc.;
- Bulgarian pepper - 1 pc.;
- zucchini - 1 pc.;
- rosemary - 1 tbsp. l.;
- pepper - 1 tsp;
- salt - 2 tsp;
- olive oil - 4 tbsp. l.
Cooking
- Mix half the oil with salt, pepper, rosemary. Squeeze the garlic into the marinade. Rub the ribs with the mixture and leave for 45 minutes.
- Turn on the "Frying" program and fry the ribs for 3-6 minutes on each side.
- Place vegetables in a bowl. Fry for 3-4 minutes.
- Pour a little water into the bowl, switch to the "Extinguishing" program. To bring lamb ribs to readiness, the recipe involves stewing them for 1 hour.
Lamb ribs with potatoes in a cauldron
Lamb ribs in a cauldron with vegetables are considered one of the most memorable and delicious dishes. To prepare this delicacy, in addition to vegetables and ribs, you need to stock up on a cauldron, a fire and a good mood. Food can be cooked not only during a trip to nature, but also at home. This will help make lamb ribs, an easy recipe that guests and family will love.
Ingredients:
- ribs - 1.5 kg;
- potatoes - 0.5 kg;
- tomatoes -3 pcs.;
- carrots - 1 pc.;
- onion - 1 pc.;
- hot pepper - 0.5 pod.
Cooking
- Put the chopped ribs on the bottom of the cauldron. Fry 20 minutes.
- Add onions, carrots, fry for 5 minutes.
- Pour boiling water over the ribs, put other vegetables on top.
- To cook lamb ribs, the recipe suggests that they need to be simmered for 1.5 hours.
It cannot be said that lamb on the table is a common occurrence. It is not cooked and eaten as often as other types of meat, although lamb, especially young, is an easily digestible dietary product, it does not contain cholesterol.
Regular consumption of lamb speeds up the metabolism, so it should be included in the diet of those who want to lose extra pounds without impoverishing their diet.
It is worth cooking and treating yourself to juicy fragrant lamb once, and it will take a firm place among your favorite dishes.
The subtleties of choosing lamb ribs
For cooking, it is better to take the meat of a young lamb, it is light, and the characteristic smell, which often causes dislike for lamb, is almost absent. You may come across the opinion that lamb is harsh, but often the reason for this is improper cooking.
By the color of lamb, you can determine whether this animal is young or not: the redder and brighter the meat, the older the animal. Such a product can also be cooked deliciously, however, the meat of a mature individual will have to be marinated (by the way, pickling will save the semi-finished product from the smell).
During cooking, lamb meat is covered with a thin layer of juice, which thickens as it cooks and retains its aroma and peculiar taste, the meat appears as if under a natural film. It should be eaten immediately after cooking, hot.
How to deliciously bake lamb ribs in the oven
| Ingredients | Quantity |
|---|---|
| Lamb ribs - | kilogram |
| Honey - | half a tablespoon |
| Sugar - | 3 tablespoons |
| Olive oil - | 2 tablespoons |
| Seasonings (thyme, oregano, white pepper) - | 1-2 teaspoons |
| Paprika - | 3 teaspoons |
| Garlic - | 2 slices |
| Lemon - | 1 PC. |
| Sauce "Tabasco" - | 5 tablespoons |
| Dry wine - | half a tablespoon |
| Butter - | 100 g |
| Mustard - | taste |
| Cooking time: 180 minutes | Calories per 100 grams: 335 kcal |
For those who like it hot - a recipe for spicy ribs.
First, the ribs are marinated. Mixed oregano, thyme, paprika, finely chopped or crushed garlic. All this is thoroughly mixed with the addition of olive oil, the oil must be added gradually so that the mixture acquires a sour cream density.
Wash the ribs and dry with a napkin, then spread with marinade, leave for an hour.
After that, the ribs are laid out on a wire rack, which must be placed on a baking sheet, into which 400 g of water is poured. You need to bake the meat at 190 0 for an hour, then turn the ribs over and bake for another half hour.
In order for the meat to acquire the necessary spicy taste, you will have to prepare the sauce. Lemon juice, honey, Tabasco, wine, mustard, sugar are mixed in a small container, salt is added to taste. Heat, stirring constantly, until boiling. After boiling, do not forget to put the butter.
All these actions must be done by the time it is time to remove the finished ribs from the oven. They must be taken out, poured with sauce and put back in the oven, at the same temperature, for another half an hour.
After that, an unusually tasty and fragrant dish is served at the table.
Juicy lamb ribs with potatoes in the oven
Dish for a solid snack, very easy and quick to prepare. For lamb with potatoes you need:
- Lamb (ribs) - 2 kg;
- 5-6 large potato tubers;
- 3 cloves of garlic;
- Rosemary;
- Lemon;
- Olive oil;
- Seasonings (Italian herbs);
- Pepper;
- Salt.
First, the ribs are marinated. To do this, herbs, garlic (finely chopped or passed through a crusher), lemon zest, pepper, salt, oil, juice of half a lemon are mixed. Wash the ribs, dry with a napkin, cut into portions, rub with the resulting mixture and leave for an hour.
The peeled potatoes are cut into thin rings, the remaining half of the lemon is also thinly cut. Parchment is laid on a baking sheet, smeared with oil. Put potatoes, lemon, rosemary on it. Salt to taste, pepper.
Then put lamb ribs on the side dish. Place the dish in a preheated oven, bake for at least half an hour.
How to cook lamb ribs in foil in the oven with spices
Lamb ribs in foil baked with tomatoes - light, healthy dish from Caucasian cuisine.
For cooking you need:
- A kilogram of ribs;
- 2 large onion heads;
- 4 large tomatoes;
- Greens (parsley, for Caucasian flavor - cilantro);
- Spices (thyme, thyme, rosemary);
- Salt.
Grate the portioned ribs with spices, salt and marinate for 2 hours.
Put the pickled pieces into the form, then the tomatoes (chopped), onions, sprinkle with herbs on top.
Close tightly with foil. Bake in the oven at 190 0 for 2 hours.
Marinades for lamb ribs in the oven
The taste of cooked ribs largely depends on the marinade. Therefore, you should not limit yourself to the marinades indicated in the recipes. You can try marinades from other meat dishes, experiment with seasonings and spices.
Lemon garlic marinade
For mixing you need:
- Lemon juice (squeeze half a lemon)
- The zest is grated or finely chopped;
- Oregano;
- Garlic - 5-6 cloves;
- a tablespoon of olive oil;
- Pepper;
- Salt to taste.
orange honey
Peculiar composition:
- Mustard;
- Orange juice - half a glass.
spicy and sweet marinade which gives the meat a unique fresh sweet taste.
fruit and pepper
This marinade is good for those who are partial to bright, sweet-spicy tastes:
- 5 juicy ripe kiwis;
- A teaspoon of red pepper;
- Nut oil - 4 tablespoons;
- A teaspoon of cardamom.
Kiwi cut into large pieces, grind until smooth, add pepper, cardamom, oil. You can also whip in a blender.
If nut butter is not available, it can be replaced with olive oil mixed with lemon juice.
Lamb meat should be in this marinade for at least 2 hours.
Sour cream onion
Here you will need:
- a teaspoon of paprika;
- Green onions - a few feathers;
- A bunch of cilantro;
- A bunch of parsley;
- 200 g sour cream;
- Seasonings to taste ground.
Chop the greens, mix with sour cream and seasonings, after which the marinade should brew for about half an hour.
The meat is generously coated with the finished composition and aged for 40-50 minutes. To enhance the taste, you can pour it over before baking.
On red wine
For this marinade you need:
- Red dry wine- 100 g;
- a teaspoon of minced ginger;
- A teaspoon of dried herbs (you can use a set of Italian herbs).
Warm the wine, mix with ginger and herbs. The meat is under the marinade for at least 6 hours.
In general, barbecue marinades are great for lamb if you want to try different tastes of fresh juicy lamb.
pomegranate soy
Meat cooked under this marinade acquires not only new taste but also color.
Here, the proportions of the components of the marinade are given based on 1.5 kg of ribs.
- Pomegranate juice - a glass;
- Soy sauce - 150 g;
- Sugar - 1-2 teaspoons;
- Sunflower oil - 5 tablespoons.
The ingredients are mixed, the finished marinade must be poured in such an amount that the meat can be well soaked.
It should be poured into meat already grated with pepper, covered with chopped onions. A container of lamb costs at least 12 hours.
The meat of a young lamb should be marinated only slightly to enrich the taste.
If you bought red meat, that is, the meat of a mature animal, then you can get rid of the characteristic smell as follows: all fat is cut off from the meat, while the meat itself is carefully rubbed with nutmeg.
In order for the meat of a mature animal to be soft, it must be marinated for a day, rubbed with vinegar and lean (vegetable) oil.
You can check the readiness of lamb by piercing it in the fleshy part, if the juice that starts to stand out is transparent, then the dish is ready.
You can marinate lamb ribs (and not only) in a resealable bag. The meat is placed in a bag, the marinade is poured into the same place, the bag is closed (tied), everything is mixed. Then you can withstand it for the required time, periodically mixing the contents of the package (without untying it!).
When mixing marinades, first of all, you need to focus not only on the recipe, but also on your own taste, try to achieve proportions that give the best result, exactly to your taste.
Lamb is a very delicate type of meat. She is often disliked because of her peculiar aroma, which is not to everyone's taste. But if you get down to business with desire and cook it right, any meat gourmet will appreciate the quality of the dish.
Ribs are one of the most commonly used parts of lamb. They are relatively inexpensive, and you can cook them different ways. According to taste characteristics, they are successfully combined with many vegetables, side dishes and can be served on the table as a full-fledged dish.
You can buy ribs in many meat pavilions. As a rule, they are sold in the form of continuous ribbons that weigh about a kilogram. But if necessary, without unnecessary hassle, it can be divided into small parts.
Cooking technology
Lamb ribs are often used in both everyday and haute cuisine. This is not an ordinary piece of carcass that can be easily cooked. There are a number of rules, following which you get delicious dishes from such an ordinary product.
- It is recommended to cook only on a slow and uniform fire.
- To add softness and juiciness, it is better to pre-boil until half cooked, and then bake in the oven.
- So that the ribs do not burn and bake evenly, you need to prepare a moist environment for them. This can be done like this - water is poured into the mold, a grill grid is placed on top and meat is placed on it. Then all the fat drips into the water, and not onto the baking sheet, thanks to which the product does not burn.
- For lamb ribs, be sure to prepare a spicy or spicy marinade. First, they are marinated in it, and then they are watered several times during cooking.
- The ideal oven temperature is 180 degrees. Cooking time - 60-70 minutes.
Lamb goes well with many spices, so you can experiment with the marinade.
Classic lamb ribs in the oven
To prepare one of the simplest, but very tasty lamb ribs dishes at home, you will need the following products.
Ingredients
Servings: - + 10
- lamb ribs 1 kg
- tomato 4 things
- onion 2 pcs
- cilantro or parsley 1 bunch
- salt, spices to taste
Calories and BJU per 100 g
Calories: 203 kcal
Proteins: 17 g
Fats: 15 g
Carbohydrates: 0 g
1 hour. 45 min. Video
Wash the ribs, remove the veins and cut into portions.
Grate thoroughly with salt and spices, sprinkle with chopped cilantro.
Refrigerate for several hours (ideally overnight).
When the ribs are marinated, prepare a baking sheet. Cut the tomatoes and onions into rings, 1 cm thick. Put half on the bottom of the mold, on top of the ribs, and again a layer of vegetables.
Cover everything with a lid and put in a preheated oven to 180 degrees for 90 minutes. Serve hot with any sauce.
Cooking and choosing the best marinade for ribs
A lot in cooking various kinds marinade for ribs. It is impossible to designate any one as the best. After all, someone loves spicy food more, others prefer a delicate, slightly spicy taste.
wine marinade
Ingredients:
- Green parsley, cilantro and onion.
- 6 cloves of garlic.
- 200 ml dry wine.
- 50 ml unsweetened pomegranate juice
- Salt and pepper to taste.
How to cook:
Grind garlic, add chopped herbs, pepper and a little salt. Mix everything well.
Pour everything with wine and pomegranate juice, put the ribs in the marinade and leave for several hours.
Spicy marinade with Indian notes
Ingredients:
- 2 oranges.
- 2 limes or lemons
- Half a pod of red hot pepper.
- 50 ml of any vegetable oil.
- 1 st. l. curry seasonings.
- A pinch of salt.
Cooking:
- Squeeze juice from fruits into a deep bowl, add oil and finely chopped pepper to it.
- Add zest from one lime, salt and curry.
- Marinate the ribs for 2 hours.
How to bake ribs in foil
Ingredients:
- 1 kg lamb ribs.
- 1 st. l. vinegar.
- 1 st. l. olive oil.
- 3 tomatoes.
- 2 bulbs.
- 200 g hard cheese.
- A little basil, salt, pepper and lemon juice.
Cooking:
- Wash the ribs and divide into portions.
- Prepare the filling: mix vinegar, lemon juice, olive oil and spices, beat everything with a whisk.
- Put the meat in the marinade, leave to rest for 2-3 hours. After this time, fry on each side until golden brown.
- Cover the form with foil so that there are large edges. Put on it the ribs, chopped onions and tomatoes, grate the cheese on top.
- Wrap everything in foil and send to bake at 180 degrees in the oven for 30-40 minutes.
Juicy ribs in the sleeve
This kind of ribs is a bit spicy in taste, so to soften it, you can serve a delicate cheese or cream sauce.
Ingredients:
- 1.5 kg lamb ribs.
- 7 potatoes.
- 50 ml olive oil.
- 1 st. l. French and Dijon mustard.
- 30 ml balsamic red vinegar
- 2 bulbs.
- Salt and pepper to taste.
- Several sprigs of parsley.
Cooking:
- My ribs and cut into small pieces. Next, prepare the marinade.
- Connecting balsamic vinegar, oil, French and Dijon mustard, a little parsley, pepper and salt.
- Whisk everything down to the consistency of a sauce. Marinate the ribs for at least an hour.
- Then we clean and cut onions and potatoes into rings, mix and evenly place in the sleeve, pierce it in several places.
- We put in an oven preheated to 200 degrees for 1 hour.
Delicious and hearty ribs with potatoes
The dish is very delicate in taste. Potatoes for garnish make it more satisfying, and Provencal herbs give a fragrant "zest".
Ingredients:
- 8 pcs. lamb ribs.
- 5 pieces. medium potatoes.
- 1 lemon.
- 2 cloves of garlic.
- 2 tbsp. l. olive oil.
- 2 sprigs of rosemary.
- Salt and pepper.
- Provencal herbs.
Cooking:
- Clean the ribs well, then prepare the marinade.
- Add crushed garlic, juice and zest of half a lemon, olive oil, one sprig of rosemary, spices and Provencal herbs to the dishes.
- Rub the ribs with the resulting mixture and leave for 30 minutes. Meanwhile, peel the potatoes and cut into thin rings.
- Divide the remaining half of the lemon into circles.
- We cover the form with parchment, grease with oil and put potatoes and lemon on the bottom. Sprinkle chopped rosemary sprig on top and only then lay the ribs with marinade.
- Bake in the oven for 30-40 minutes at a temperature of 200 degrees.
Videos cooking
The benefits and harms of lamb ribs
Ribs - full dietary product, but a huge combination beneficial to the body elements adds to its value even more. Consider beneficial features lamb rib dishes:
- Source of easily digestible protein.
- A sufficient amount of iron contributes to normal blood formation in the human body.
- The fibers present in lamb have a positive effect on the condition of the teeth.
- The presence of B vitamins has a positive effect on work nervous system.
- The content of trace elements has a positive effect on the functioning of the gastrointestinal system and pancreas, reduces the risk of developing diabetes.
- Mutton dishes are considered a natural aphrodisiac, as they increase the reproductive power of men.
- Calcium and phosphorus help strengthen bones.
But there are some contraindications for the frequent use of lamb ribs:
- It is not recommended to use lamb for young children under 4 years old, as well as for the elderly.
- It is undesirable to eat rib dishes before heavy loads or sleep.
- Lamb ribs are contraindicated for people suffering from the following diseases: arthritis, hypertension, hepatitis and other diseases of the liver, kidneys, gallbladder.
- Use with caution for those who have increased acidity of the stomach.
Calorie content and nutritional value
Lamb ribs are considered dietary meat. In terms of composition and calorie content, they take third place after chicken and beef. They are rich in protein - in relation to fats, they are more than half. They contain many amino acids, micro and macro elements, such as potassium, magnesium, phosphorus, calcium and others. Most importantly, when proper cooking They do not contain cholesterol. Another feature of lamb is the ability to improve metabolism and activate the digestive system.
It is impossible not to mention one more unique side of the product. During baking, the bone releases a liquid that covers the entire carcass with a film. It contributes to the juiciness and unique taste, and the preservation of nutrients in the meat.
The nutritional value lamb ribs per 100 g of product:
- Squirrels - 17 g.
- Fats - 15 g.
- Calorie content - 203 kcal.
- Carbohydrates - 0 g.
Lamb on the bone is rich in vitamins, primarily of group B (B 1 - B 4, B 9, B 12). Compared to other types of meat, ribs contain 30% more iron, which is responsible for the amount of hemoglobin in the blood.
How to choose and store ribs correctly?
To make lamb ribs dishes tasty, you need to choose them correctly. Please note the color of the product. The most delicious and healthy lamb meat, it should be a pale pink color. The darker the shade, the older the animal was, and the tougher the meat.
Sometimes unscrupulous sellers tint meat with dyes. To detect such a catch, you need to attach a white napkin to the product. If there is no paint left on it, the meat is fresh. An important point is the smell and thickness of the ribs. If they belonged to a young ram, they should not have a strong smell and be thin. The fatty layer is white without yellowness.
Tastier dishes are made from fresh or chilled ribs. They can be stored in the refrigerator at a temperature not exceeding 5 degrees for about 3 days. If frozen, the shelf life will increase to 3 months. You need to defrost the ribs gradually, without exposing them to sudden changes in temperature.
Ribs are one of the most delicious parts of a lamb carcass. This is the only part that almost always turns out juicy and tender, thanks to the sticky film that is released during cooking. Enveloping the meat on the bone, she does not allow him to lose juices.
You can cook many different dishes from lamb, both for everyday table, and for discerning and demanding guests, even on New Year. Ribs can be cooked in many ways: baked in the oven, stewed, fried in a pan or grill, boiled.
The main element in the preparation of such a delicacy is the marinade, so it always needs to be given enough time and imagination. Ribs go well with many spices, especially when added whole rather than chopped. A win-win option would be the addition of tomatoes, onions, potatoes, eggplant and fresh herbs.
