Home Fish Lamb ribs with potatoes. Lamb ribs in the oven: recipes with photos. Recipe for cooking lamb ribs in a slow cooker

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Lamb ribs with potatoes. Lamb ribs in the oven: recipes with photos. Recipe for cooking lamb ribs in a slow cooker

Cattle meat is considered less affordable in cost than poultry, so most recipes are created based on inexpensive parts. Lamb ribs are a good example of a budget-friendly but almost universal meat product. However, how to prepare dishes using them and what rules cannot be neglected?

How to bake ribs in the oven

Cattle meat always requires pre-processing. This is especially true for lamb, which takes more than an hour to cook. Often, professionals advise marinating it 2-3 hours before starting work, otherwise the product will be very dry. Baked ribs in the oven can be cooked alone or with vegetables, stewed in pots or grilled. A few rules:

It is better to cook lamb on low power. High temperatures in the oven are set only for the last minutes.
If possible, try to first boil the ribs until half cooked, and only after that send them for baking: this will make the lamb meat more tender.
You should not cook ribs for future use - they only last 1-2 days.

How to choose the right lamb

The taste of the finished dish is influenced by the quality of the product that was used for it, so it is very important to choose good lamb. Professionals recommend looking for it at the market, where the meat is always chilled and not frozen, which is the sin of large stores. If there is no way to find out how the product was transported and how it was stored, study the following points:

Ribs size. If they are too large, then they were taken from an old sheep, so the meat may be too stringy, dry, and will require long-term marinating. Small sizes are preferable because the meat of a young ram is more tender. Professionals call the lamb the most valuable.
Smell. Good, fresh meat does not have a strong aroma (unless you bring the piece directly to your nose). Any sour or spicy notes should make you think the ribs have gone bad.
Fat color. The younger the animal, the lighter this layer. It is advisable to choose ribs that have light yellow or almost white fat.
Shade of meat. In old lamb it is dark red, almost burgundy; in young lamb it has a distinct pink tint.

Features of cooking lamb

In addition to the above-mentioned nuances of choosing this product and working with it, you need to know a few more points related to how to cook lamb ribs in the oven tasty and correctly. Professionals give the following advice:

Choose ceramic or glassware. It is advisable that it comes with a lid.
The classic way to cook ribs in the oven is on a wire rack. You definitely need to place a deep baking tray under it and pour water into it: increased humidity will allow the meat to bake evenly.
The approximate duration of baking lamb ribs in the oven, which have already been boiled, is half an hour. Recommended temperature is 190-200 °C.
If you are cooking raw meat, the cooking time increases to 1.5 hours. Did you manage to marinate the product well? You can reduce this parameter to an hour.

How to cook lamb ribs in the oven - recipe with photos

This meat, despite its high nutritional value, is dietary: its consumption does not have a negative effect on cholesterol levels, the pancreas also accepts this product well. The calorie content of raw lamb ribs is about 200-205 kcal, so most dishes with them will not harm your figure. Among the recipes offered below you can find options for very light but satisfying lunches, and the photos will help you find an idea for a beautiful presentation.

Ribs with potatoes in the oven

This traditional Russian table combination of meat and tuber vegetables available to everyone always finds its place in a cookbook. Lamb with potatoes looks and tastes no worse than the more familiar pork/beef or poultry. The general recipe looks simple, the set of ingredients is basic. For lamb ribs in the oven with potatoes, it is recommended to choose the simplest marinade: olive oil with dry herbs or sour cream with fresh herbs. The same sauce can be served with a ready-made dish.

lamb ribs – 8 pcs.;
lemon;
potatoes – 6 pcs.;
olive oil – 5 tbsp. l.;
garlic cloves – 3 pcs.;
sprig of rosemary;
coarse salt;
dried Italian herbs.

Grind the rosemary in your fingers, combine with salt, chopped garlic, and olive oil. Add a spoonful of lemon zest.
Wash the lamb ribs and dry with a napkin.
Combine lemon juice with the herbal mixture, marinate the meat in it (an hour and a half).
Cut the potatoes into quarters and place on a baking sheet. Drizzle with olive oil and salt.
Distribute the marinated ribs over the potatoes and cover with foil.
It is very easy to bake the dish: keep it at medium level for 20 minutes at 190 degrees, then remove the foil and cook for another 25 minutes at 180 degrees.

Lamb ribs in the oven in the sleeve

This cooking method is suitable for girls who are worried about every calorie. Thanks to the moisture created by a special sleeve, the meat always turns out juicy and tender, even without fatty components in the marinade. You can cook lamb ribs in the oven in a sleeve as an independent dish, when serving, complement them with fresh vegetable salad with lemon dressing.

lamb ribs – 4-5 pcs.;
salt;
garlic cloves – 4 pcs.;
thyme – 1/2 tsp;
sprigs of dill.

Wash the ribs and remove excess fat (if any).
Rub with salt and garlic pieces.
Sprinkle with thyme and torn dill.
Fold it into a sleeve, tie it, shake the ribs several times.
Preheat the oven to 185 °C. Bake the dish for 45 minutes.

Ribs in the oven in foil

This recipe is also considered dietary, although there is a sweet component here - honey, which is an important part of the marinade. How to cook tender ribs in the oven in foil? It’s as easy as a sleeve, and the meat doesn’t require extra fat for juiciness. It is recommended to serve the dish made according to this recipe with Basmati rice, which has been boiled using turmeric and butter.

Mix honey and mustard very well, achieving homogeneity.
Rub it over the washed ribs and wrap tightly in foil for an hour.
Uncover, add salt and sprinkle with sesame seeds.
Wrap again and place on a baking sheet. Cook for 40 minutes at 190 degrees.
Remove the foil and distribute the ribs on a wire rack over the same baking sheet. Bake for another 10 minutes at 210 degrees.
When presented beautifully, the finished dish in the photo and in real life looks like something from a restaurant.

Braised ribs with potatoes in the oven

Tender meat, crumbly potatoes, juicy tomatoes, sweet onions - this dish has the perfect flavor balance. The cheese crust is like its apogee. The absence of a large number of spices allows the individual tastes of each product to fully develop. Professionals advise cooking delicious stewed ribs with potatoes in the oven in portioned forms or ceramic pots. Remember that the latter must be placed in a cold oven.

ribs – 1.4 kg;
potatoes – 5-6 pcs.;
celery root;
bulb;
tomatoes – 3 pcs.;
hot pepper - pod;
olive oil;
salt;
semi-hard cheese – 110 g.

Cut off only the tip of the hot pepper and chop it. Mix with olive oil and salt. Treat the ribs with this mixture.
Cut the onion into rings, tomatoes into circles. Grate the cheese.
Peel the potatoes and cut into cubes along with the celery root. Fry in olive oil until the surface is golden brown.
Place the ribs among the pots and add half a glass of water to each pot.
Distribute fried vegetables, onion rings, tomatoes, and grated cheese on top.
It is recommended to cook these delicious ribs in the oven for 50 minutes at 180 degrees, and then let them stand for another quarter of an hour.

Marinade for ribs in the oven

Professionals assure that sauces of any flavor are suitable for lamb - it goes well with honey and hot pepper. A large amount of spices will not spoil the marinade for lamb ribs in the oven either. However, there are several “golden” combinations:

Provencal version: white wine and cream are combined 2:3. The ribs are soaked in this sauce for about an hour.
Greek marinade: olive oil and lemon juice 2:1, a pinch of ground pepper with marjoram. You need to marinate the lamb ribs for 1-1.5 hours.
A tandem of pomegranate juice and white wine (1:4), to which juice and chopped fresh herbs are added, will give the meat an exotic taste. You need to marinate the lamb for 3-4 hours.

Let's prepare one of the most popular lamb dishes, lamb ribs with potatoes in the oven. The ribs according to this recipe will turn out juicy, tender and very soft. Lamb is a dietary product and with its seductive aroma it will not only satisfy hunger, but also give pleasure.

Lamb meat is easily absorbed by the body. With its valuable qualities and unforgettable taste, it emphasizes the dignity of lamb ribs with potatoes. The main thing is to cook it correctly. This recipe will help housewives get a flavorful and dietary dish that will delight the whole family.

Step-by-step recipe for stewed lamb ribs with potatoes

Ingredients:

Lamb ribs – half a kilogram;
Four potato tubers;
Onions - two heads;
Two medium carrots;
Sunflower oil;
Spices;
Two laurel leaves;
A glass of purified water.

How to cook lamb ribs with potatoes in the oven

We wash the lamb ribs. Dry with a napkin and cut into pieces with one rib in each.

Pour oil into a container, preferably with a thick bottom, and transfer the ribs into it. Salt them a little and pepper them. Fry over high heat for several minutes. Reduce the gas and add water to the pan. We simmer them for about an hour and a half.

Chop the onion.

Chop the peeled carrots into small cubes.

After the ribs are stewed, add the onions and carrots and simmer for ten minutes.

Cut the potatoes into cubes and add them to the pan with the lamb ribs. Add spices. Simmer for a quarter of an hour until the potatoes are soft.

Lamb ribs stewed with potatoes are ready.

This dish is served hot.

You can stew not only fresh lamb ribs, but also frozen ones. The taste of the dish does not change if the meat is allowed to thaw on its own, without a microwave oven. It is better to use a stewing container with a double bottom. Then the lamb dish will be more juicy.

Lamb is very popular among many peoples of the world. Cook lamb ribs with potatoes in the oven and please your family with a hearty and tasty lunch or dinner. Potato pieces are soaked in juicy and aromatic lamb, and it turns out incredibly tender.

Ingredients:

Lamb ribs - 500 g.
Potatoes - 1 kg.
Carrots - 2 pcs.
Onions - 2-3 pcs.
Salt - to taste.
Ground black pepper - to taste.
Mustard - 1 tsp.
Soy sauce - 2 tbsp. l.
Dried basil - 1 tsp.
Vegetable oil - 50-60 g.

Cooking time: 60 minutes. Number of servings: 4.

Preparation:

1. First of all, prepare the ribs. Young lamb turns out to be the most tender and tasty.

Do not use frozen meat for cooking, as it will not be juicy.

If, nevertheless, the ribs were frozen, let them thaw in advance on the refrigerator shelf. This way the meat will not lose moisture. Rinse the ribs thoroughly and dry with a paper towel. Divide them into portions.

2. If you marinate the ribs first, they will cook much faster. Add mustard, ground black pepper, basil, soy sauce. No need to add salt. Stir. Leave to marinate for 50-60 minutes. Choose spices for pickling according to your taste. If desired, the ribs can be fried until golden brown to “seal in” the internal juices.

3. Meanwhile, peel and rinse the potatoes. Cut into large circles or slices.

4. Cut the peeled and washed carrots into large rings. Add to potatoes.

5. Peel the onion. Cut into rings. Add to vegetables. Season with salt and pepper. Stir.

6. Immediately transfer the vegetables to the roasting bag. Place lamb ribs on top. Pour in vegetable oil. Preheat the oven to 180 degrees. Send to bake for 50-60 minutes. Baking time depends on the power of the oven. If the ribs are old lamb, increase the baking time by 20-30 minutes.

24.03.2018

Smart people came up with a baking sleeve. This simple device has made life easier for millions of housewives. You don’t have to worry that the meat will burn and char, and there’s no need to wash the baking sheet for an hour either. Today we will discuss how to cook lamb ribs in the oven in a sleeve.

Lamb ribs with potatoes in the sleeve turn out juicy and flavorful. This method of cooking makes life much easier for housewives. You can add your favorite sauces or cook the meat in its own juices.

Ingredients:

lamb ribs – 1 kg;
ground paprika, finely ground salt, a mixture of ground peppers;
onion – 2 heads;
refined olive oil;
potato tubers - 7 pieces.

Preparation:

Juicy and incredibly tasty!

Inexperienced housewives are wondering how to cook lamb ribs in the sleeve so that they do not turn out dry and tough. The marinade plays a huge role, and not only that. Let's reveal the secrets of preparing such a treat.

Ingredients:

chilled lamb ribs – 1 kg;
soy sauce – 60 ml;
liquid honey – 60-70 ml;
coarse salt;
a mixture of ground peppers;
garlic cloves – 3-4 pieces.

Preparation:

Even the most fastidious gourmet will be delighted with such deliciousness. The baked meat is aromatic, juicy and has a unique taste. It is better to serve ribs with fresh vegetables and herbs.

Ingredients:

chilled lamb ribs – 600 g;
adjika – 1 table. spoon;
mustard – 1 teaspoon. spoon;
coarse salt – ½ teaspoon. spoons;
garlic cloves – 3-4 pieces;
set of universal spices for meat.

Preparation:

We thoroughly rinse the cooled lamb ribs with running water.
Cut them into portions. It is better to separate the meat by the bone.
Rub the cut lamb ribs thoroughly with coarse salt.
Place the meat on the bones in a deep bowl. Add adjika, mustard, and a set of spices for meat.
We peel the garlic cloves and pass them through a press.
Add to meat. Now mix everything well and transfer it to a baking bag.
We secure the edges with clips. We need to marinate the meat, so we move it to the refrigerator for a couple of hours.
We will bake for an hour and a half at a temperature of 180-200°.

Original recipe

You can cook lamb ribs with fresh tomatoes and potatoes. Spices will add a special taste and unique aroma to such a treat. It is important to properly marinate the meat product.

Ingredients:

lamb ribs – 8 pieces;
dried Provençal herbs;
coarse salt;
lemon – 1 piece;
potato tubers – 6 pieces;
fresh tomatoes – 2-3 pieces;
rosemary sprig;
garlic cloves – 2-3 pieces;
refined olive oil – 5 tbsp. spoons

Preparation:

While the lamb ribs are defrosting, peel the potato tubers and rinse thoroughly.
We make cuts on ripe tomatoes and scald them with boiling water. After a couple of minutes, pour cold water over it and carefully remove the skin.
Cut the tomato pulp into cubes.
Cut the lamb ribs bone by bone and rub with coarse salt mixed with dried Provençal herbs.
Cut the peeled potatoes into four parts.
Salt the potatoes, pour in refined olive oil and add dried Provençal herbs.
Squeeze the juice out of the lemon and pour it over the lamb ribs. Marinate them for at least one hour.
Place all the ingredients in a baking sleeve.
Cut the peeled garlic cloves into slices and add to the meat.
We secure the edges with clips.
We will bake for at least an hour and a half at a temperature of 190°.

Lamb on our tables is a rather rare occurrence. Let's leave aside the unpopularity of this product in meat stores. But many cooks, in principle, avoid cooking anything from lamb, fearing the notorious meat spirit with which they diligently intimidate us.

Meanwhile, lamb ribs with potatoes in the oven are free of all disadvantages and have a lot of advantages: softness, original taste, a variety of ways in which they can be prepared, a wide experimental culinary field... And with the right approach, no unpleasant flavoring!

Choosing meat

The best way to get lamb ribs with potatoes in the oven is if you can buy a piece of the carcass of a young animal. It is quite easy to distinguish it from the old one: the meat is light, and the smell that frightens everyone is practically absent. The more saturated red the ribs have, the thicker the bones, the older the animal whose carcass is intended for preparing the delicacy.

Due to the paucity of choice, one often has to settle for a lamb that is not too young. Don't be upset: it's easy to cook lamb ribs with potatoes in the oven and it's easy to cook. Just before the process you need to either marinate the meat for a day, or, if you want to get dinner early, cut off all the fat from it, which is the main source of the smell, and grate the flesh with nutmeg.

Lamb ribs with potatoes in the oven: a recipe for spicy lovers

Even if you come across pieces of lamb, you cannot do without marinating at all: the lamb is still initially somewhat tough. It will be very tasty if you mix one and a half spoons of thyme, white pepper and oregano, three spoons of paprika and two crushed cloves of garlic for the marinade. Olive oil is slowly poured into this mixture until it begins to resemble sour cream in consistency. A kilo of ribs is washed, dried, spread with marinade and left alone for an hour. Next, the pieces are placed on a wire rack, it is placed on a baking sheet, into which water has already been poured (a little less than half a liter), and everything goes into the oven together. They bake for an hour on one side. Then they are turned over, halves of medium-sized tubers are laid out on the grill, and the lamb ribs with potatoes are left in the oven for another 20-30 minutes.

All that remains is to prepare the sauce: mix half a spoon of natural honey and white wine, three full of sugar, five of Tabasco sauce, a little salt, squeeze in a lemon (or half, here you need to focus on your taste) and 100 grams of melted oils The mustard is also added at the discretion of the hostess: you can take spicy, you can use Dijon, in an amount that suits her.

The finished baked lamb ribs with potatoes in the oven are removed from the oven, poured over with sauce and returned for a few minutes. A little patience and you can savor it.

Layer cake

Meat in French is yesterday. Its healthy competition now comes from lamb ribs with potatoes in the oven, which no one can resist. Two kilos of meat need to be washed, wiped and spread with a mixture that includes crushed garlic, lemon zest and juice of the same citrus, olive oil, salt and Italian herbs. Waiting for an hour will be enough.

About six large potatoes are peeled, cut into thin slices and laid out on a baking sheet covered with parchment and coated with oil. The same thin slices of half a lemon are placed on top, sprinkled with rosemary. Salt, pepper, top the ribs - and into the oven for at least half an hour. Eat immediately, lamb does not tolerate delaying.

Cooking lamb ribs in the oven with potatoes in foil

A kilogram of portioned meat is rubbed with a mixture of thyme, thyme and rosemary. Allow two hours for marinating, since seasonings without a liquid base penetrate into the pulp more slowly. The ribs are laid out in the form, potato slices are placed on top of them, followed by onion rings. The last layer will be tomato slices, sprinkled with chopped parsley and cilantro. This entire structure is covered with a sheet of foil; its edges are tightly wrapped under the sides of the baking sheet. At a standard temperature of +180... +190 °C, lamb ribs with potatoes will be in the oven for about two hours. Those who wish can crush the dish with grated cheese before removing it from the oven, but, in the opinion of Caucasian authors, this step is unnecessary. Cheese is best served in parallel with the main dish, sliced.

For a change

Lamb ribs with potatoes in the oven may well be complemented with something interesting. For example, mushrooms - and the taste will become more interesting if they are wild mushrooms. Eggplants sound very good in the company of the main ingredients, both baked side by side and included in the main dish. You will have to be careful with zucchini; they have a delicate structure, and therefore the vegetables may fall apart during cooking. You can experiment with olives or black olives.

Appropriate marinades

Lamb ribs with potatoes in the oven will always have a new taste if you soak the meat in something new each time. Gourmets recommend the following compositions:

A couple of spoons of mustard and honey, plus half a glass of orange juice. The most relish is if the juice has just been squeezed out. Honey, of course, is natural. It is advisable to take mustard from hot varieties - sweet mustard will only increase the cloying effect.
Puree five kiwis, peeled, combined with a spoonful of ground red pepper, four spoonfuls of nut butter and a full teaspoon of cardamom. If there are difficulties with nut oil, it is replaced with olive oil, into which a quarter of a lemon is squeezed.
Simple and tasteful: chopped cilantro, parsley and onions are mixed in a glass of sour cream, flavored with paprika and your favorite seasonings.
Wine classics: half a glass of dry red wine, a spoonful of ground ginger and herbs (for example, Italian). This is a long marinade; the lamb must sit in it for at least six hours.
Original and refined: a glass of pomegranate juice, almost the same amount of soy sauce, a spoon or two of sugar, five full spoons of vegetable oil. The marinade should be poured over meat that has already been peppered and sprinkled with onions. Again, for a long time: half a day is the recommended period.