Lamb ribs on a grill pan. The original recipe for lamb ribs in onion caramel. Secrets and subtleties of cooking ribs

Cooking time: 2.30 min.

Difficulty: ok

Ingredients

• lamb ribs 1kg
• zira 1st.l.
• coriander 1 tsp
• cloves 2 sticks
• cinnamon ½ sticks
• black peppercorns 1 tsp
• white onion 1pc
• Red hot peppers ground - a pinch
• freshly ground white pepper - a pinch
• salt - to taste
• olive oil for rubbing meat
• one pomegranate seeds

With the onset of the first warm days, most people go to the countryside for a picnic. This outdoor event hard to imagine without fragrant barbecue. Anything is cooked on an open fire and coals, it can be any kind of meat or offal, fish and poultry, vegetables and mushrooms. But connoisseurs good barbecue and professional kebabs say that you need to cook this dish only from lamb. The taste and aroma of this meat cannot be confused with anything. Shish kebab can be prepared from different parts of the carcass, but ribs are best for grilling. In this case, the meat of a young lamb should be used. You can recognize it by light fatty layers. If the fat has a yellowish tint, then the animal was old. Such meat is quite tough, it is better to use it for stewing or making soups.
Lamb ribs should be eaten hot. After the dish has cooled down, much of its flavor is lost. If a few pieces of lamb skewers are left after a picnic, they can be used to make soup or salad.

How to cook

• 1 Meat should be washed and cleaned of films. Lamb is cut into portions, each of which should have 2-3 ribs.
• 2 Prepared pieces should be rubbed with a mixture of salt and white pepper, and also spread olive oil. After this, the meat is removed in a cool place for 2 hours. Don't forget to cover the meat with plastic wrap.
• 3 While the meat is marinating, you need to prepare a mixture of spices. To do this, it is best to use a mortar, but you can also use a coffee grinder. The resulting mixture must be sifted through a sieve.
• 4 Before sending the meat to the grill, each piece is dried with a paper towel and rubbed with a spice mixture. Cooking time can vary from 20 to 40 minutes, depending on the desired degree of roasting. The heat should not be too hot, one of the secrets to cooking mutton over charcoal is to use charcoal that is not too hot. In this case, the meat is tender and juicy.
• 5 When the ribs are fully cooked, they need to be transferred to a suitable dish, sprinkled with pomegranate seeds and finely chopped white onion.
• 6 The dish is served with thin lavash, tomato sauce and vegetables.

The rich Caucasian cuisine is replete with different meat delicacies, but guests are treated there not with pork chops and not with “chicken tobacco”. Any housewife in the Caucasus knows how deliciously to fry lamb ribs in a pan so that they, having been saturated with their own juice, become fragrant and tender.

This famous treat is made exclusively from fresh meat young lamb with herbs and lots of finely chopped onions.

Lamb beyond replacement

Many deny themselves the pleasure of tasting the favorite dish of the hospitable inhabitants of the Caucasus because of the specific smell of lamb.

However, if you take the meat of a young lamb, and use spices in its preparation (without which it is impossible to imagine traditional cuisine mountaineers), then the aroma of the dish will certainly cause a desire to taste it.

After reading the title of our today's post, some housewives will immediately decide to replace lamb with pork or another type of meat - they say that lamb in our latitudes is not so easy to get. But we strongly recommend that you do not do this, but throw all your strength into the search for lamb meat.

After all, using our recipes and tips on how to fry lamb ribs at home in a pan until tender, you will get not only a tasty, but also a very healthy treat.

There is almost no harmful cholesterol in lamb meat, but there are a lot of valuable components in it. So, rich "deposits" of iron are what you need to improve blood composition, and mutton fat - effective remedy against viruses.

How to fry lamb ribs in a pan at home

Ingredients

• - 1 kg + -
• - 2 pcs. + -
• - 3 tablespoons + -
• - 1 tbsp. + -
• Balsamic sauce - 1-2 tbsp. + -
• - 3 teeth + -

How to fry lamb ribs: a step by step recipe

The main secret delicious roast from the ribs of a ram in Caucasian - the age of the animal. So, the younger the lamb, the more tender the meat, and the less pronounced the specific flavor in it. It's also important to do the right marinade to make the meat more tender and juicy.

1. Combine all liquid ingredients and mix well.

To enhance the piquancy of the marinade, you can still add 1 tbsp. freshly squeezed lemon juice and meat spice mix to taste. It is sold in the meat departments of supermarkets.

1. We clean the onion and garlic. We cut the onion into thin rings, squeeze the garlic cloves under pressure. Both components are added to the marinade.
2. We wash the lamb ribs, chop them into pieces (no more than 10 cm long) and put them in the finished marinade.
3. Having thoroughly smeared the pieces of meat on the rib with marinade, leave them like this for 3-4 hours, and even better - overnight.
4. Now let's fry the pickled ribs. To get a not too greasy treat, it is best to do this in a non-stick pan. If you don’t have such a frying pan on the farm, then we take a cast-iron dish, ignite it well, and then pour a couple of tablespoons of vegetable oil to the bottom.
5. You need to fry the ribs until a crispy crust appears on them.
6. Then we grease each rib again (do not water!) with marinade and leave them to soak for about half an hour.

When the side dish (boiled rice or potatoes) is ready, put it on a large dish, and on top - lamb ribs (fried). The perfect accompaniment to a meal fresh tomatoes and young green onions. Red table wine is also welcome!

The original recipe for lamb ribs in onion caramel

There is not much meat on the ribs, but they are considered in the Caucasus to be the best basis for meat snack. And so that the fried ribs do not turn out too dry, we suggest serving them in spicy onion caramel.

Onion for its preparation should not be spared, because it is he who gives a special taste to the treat. It is advisable to cook the dish in a special frying pan, similar to a deep bowl. If there is none, the usual one will do, but with a thick bottom.

Ingredients

• Lamb ribs (raw) - 1.5 kg
• Kurdyuk - 200 g
• Medium-sized turnip - 4 pcs.
• Red pepper (fresh) medium spicy - 1 pc.
• Ground black pepper - 1 tsp
• Zira (powder) - 1 tsp
• Coriander (ground) - 1 tsp
• Salt - 1.5 tsp

How to fry lamb ribs in a pan

Preparing fat tail fat for frying ribs

• We will fry the meat on melted tail fat. To get it, we cut the prepared mutton fat (cut off from the back) into small pieces (1x1 cm in size) and send it to a heated frying pan.
• When the fat is melted (on medium heat), we catch the resulting cracklings.

Fry lamb ribs in fat

• We put the ribs (cut in the same way as in the first recipe) only when the fat is well calcined and starts to smoke.

To prevent the meat from burning, you need to stir it constantly.

• Somewhere in 15 minutes after the start of frying, we season the treat with spices (we pour only half of the prepared ones), salt. We continue to fry it on a fire of medium intensity for another 5 minutes.

We fry lamb in Caucasian style with onions

• Now it's time to add the onion. First, add exactly half of the onion slices, then sprinkle it with the remnants of spices, add salt again (check the salinity of the dish beforehand), put fresh washed pepper, and on top - the second part onion rings and cover the pan with a lid.
• Having reduced the fire under the pan to the minimum mark, we cover the container (we get such an onion steam room). After 40 minutes of quiet gurgling, the pepper should be removed and discarded.
• Only now you can, armed with a wooden spatula, mix the onion with the meat.
• We cover the pan with a lid and leave it on low heat for another 10 minutes, after which we remove the lid, and turn the fire back on to maximum.

At this stage, the likelihood of burning the product increases dramatically. To prevent this from happening, the contents of the container must be constantly mixed. We do this until the amount of onion juice decreases significantly.

If everything is done strictly according to the recipe, then about 20 minutes after laying the onion, a hearty meat treat will be ready!

There is an opinion that only real highlanders know how to cook delicious meat dishes. But if our Russian woman also decides to fry lamb ribs in a pan with her own hands (using any of our recipes), then they will turn out to be no less appetizing than those of Caucasian housewives.

The main thing is to stock up on fresh young lamb meat, fragrant spices and find a dish for cooking with a thick bottom. And then the success of your dish is guaranteed.

Bon Appetit!

Lamb is considered dietary product. In terms of fat content, it is 2 times inferior to pork, and it contains 2.5 times less cholesterol than beef. However, not every house often cooks dishes from it. The thing is that not all housewives know the recipes for cooking lamb, some are scared off by the unusual smell, others are afraid to dry the meat by cooking it in a pan. In fact, with the knowledge of some subtleties, all these difficulties are completely eliminated, and even the aroma of lamb can be weakened, although over time it will begin to seem attractive and very appetizing to you. You can fry lamb ribs in a pan so that they are tender and juicy. As a result, the dish will turn out to be very tasty and economical, and when choosing good recipe they can even decorate the holiday table.

Cooking features

If you are starting to cook lamb ribs in a pan for the first time and still do not know how to make them tender and juicy, the advice of experienced chefs will come in handy.

• When cooking meat in a pan, the risk of overdrying it is quite high. Therefore, it is not advisable to use lamb ribs that have been frozen. They are obviously less juicy than fresh ones, since they lose some of their moisture when defrosted, especially if they were thawed in water or a microwave. The only sure way to defrost lamb ribs is in the refrigerator.
• The meat of an old sheep is quite tough, and it takes a long time to cook its ribs. During this time, they can really dry out. For this reason, it is better to choose young lamb ribs for pan frying and do not cook them for more than the time indicated in the recipe. Lamb ribs are smaller than those of an adult ram, the fat on them has a very light, almost completely white hue.
• Lamb ribs will cook much faster if they are marinated beforehand. Marinating will not only speed up the cooking process, but also make it more fragrant.
• To pork ribs turned out to be juicy, they are first fried until golden brown, which “seals” the juice inside. You should fry in a hot frying pan, and if you come across low-fat lamb, you can add vegetable oil or fat tail fat to the frying pan. After that, water, broth or marinade is added, the fire is reduced and the ribs are simmered over low heat until cooked, that is, about 1–1.5 hours, depending on the size of the ribs and the time they spent in the marinade.
• You can salt lamb ribs only after they are fried. The fact is that salt has the ability to "pull" moisture out of the meat, and if the ribs are salted too early, they will come out dry.

Lamb ribs cooked in a pan can be served with or without a side dish. Instead of a side dish, fresh vegetables are sometimes served. Lamb ribs harmonize well with pickled onions, ketchup.

Lamb ribs in a pan with onions

• lamb ribs - 1 kg;
• onions - 0.4 kg;
• garlic - 4 cloves;
• zira - 5 g;
• lemon - 1 pc.;
• vegetable oil - how much will go;
• salt - to taste;
• grated ginger - 5 g.

Cooking method:

• Rinse the lamb ribs well, chop into portions of 1-2 ribs each. Pat dry with paper towels.
• Squeeze the juice from the lemon, grate the zest. Grate the ginger.
• In a small container, mix 2 tablespoons of lemon juice, 4 tablespoons of vegetable oil (preferably olive oil), a teaspoon of lemon zest and the same amount of grated ginger.
• Crush the garlic with a special press, add to the sauce.
• Put some zira in it. Stir everything.
• Thickly coat each rib with the resulting sauce. Place them in a large bowl and refrigerate for several hours. It will be even better if you leave the ribs to marinate all night.
• Cut the peeled onion into small cubes.
• Heat vegetable oil in a pan until boiling. Put the marinated lamb ribs in it. Fry them, turning often, for 15 minutes.
• Pour the ribs with onions, salt, if you want to make the dish spicier, add a little pepper.
• Stir and fry the ribs with onions for 5 minutes.
• Turn off the heat, add some water. Cover the pan with a lid and simmer the ribs for 1-1.5 hours, depending on their size. The lid sometimes needs to be lifted, the ribs turned over. Add water if necessary.

As a side dish for ribs prepared according to this recipe, you can serve potatoes or vegetable stew. They harmonize well with pea puree.

Lamb ribs in curry sauce

• lamb ribs - 1 kg;
• onions - 0.2 kg;
• Greek yogurt - 0.2 l;
• mustard (powder) - 5 g;
• curry seasoning - 10 g;
• lemon juice - 40 ml;
• salt - to taste;

Cooking method:

• Prepare the lamb ribs by chopping the brisket into portions, rinsing them, and drying them with a kitchen towel.
• Peel the onions and cut into thin half rings.
• Pour mustard and curry into yogurt, squeeze lemon juice into it, mix thoroughly. You can even use a mixer for this.
• Mix the sauce with the onion and marinate the lamb ribs in it. They should marinate for at least 2 hours.
• Remove the ribs from the marinade and shake off excess sauce with a spoon.
• Heat oil in a frying pan. Fry the pork ribs in it on all sides until golden brown.
• Pour the ribs with the sauce they were marinated in. Cover the pan with a lid. Simmer over low heat for an hour and a half.

Ribs according to this recipe are tender and soft. The sauce has a pleasant shade, which makes the dish look even more appetizing. It is good to serve stewed vegetables as a side dish.

Lamb ribs in red wine

• lamb ribs - 1.2 kg;
• red dry wine- 0.3 l;
• onions - 0.3 kg;
• fresh cilantro - 30 g;
• fresh parsley - 30 g;
• a mixture of dried herbs - to taste;
• salt, pepper - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Divide lamb belly into ribs. Rinse and dry them. Rub with a mixture of pepper and dried herbs. Dip in dry red wine for 2 hours. At this time, it is better to put the ribs in the refrigerator so that they do not deteriorate.
• Place a skillet with oil on the stove. When the oil begins to boil, put the ribs in it, removing them from the marinade. Fry over medium heat until crispy.
• While the lamb is roasting, chop fresh herbs with a knife and add them to the wine in which the ribs were marinated.
• Peel and cut the onion into half rings. Add it to the lamb and fry the ribs for 10 minutes with it.
• Salt the meat and pour over the marinade.
• Cover the pan. After lowering the heat, simmer the ribs for an hour or a half, depending on how young the meat you use.

A dish prepared according to this recipe turns out to be so tasty and appetizing that it is not a shame to offer it to guests.

Cooking lamb ribs in a pan soft and juicy is not too difficult if you know a few subtleties and find the right recipe. Your guests and family will surely appreciate your efforts.

Instructions for use

Barbecue Ribs: Cooking Secrets

BBQ ribs, ruddy, crispy, with a delicious crust, cooked outdoors, at home on the grill or in the oven, and served as a second course with vegetables and potatoes. Ribs are part of the brisket with a layer of muscle, fat and ribs - this meat is considered the most soft, juicy and tasty, especially if it is cooked correctly. Pork, beef and lamb ribs, smelling of firewood and a fire, are the perfect snack for beer and the signature dish of any picnic. Your family will certainly appreciate the fragrant, spicy and juicy ribs, which are a real pleasure to cook!

How to cook barbecue ribs: meat preparation

For this dish, take chilled pork, beef or lamb ribs with a lot of meat and a thin layer of fat. It is advisable to take the ribs of a young animal - they can be distinguished by a light shade of meat and a thin layer of white fat. While barbecued pork is said to be better because it cooks faster, lamb and beef are also very tasty, and the toughness of beef or veal meat is removed by marinating for a long time. However, if you cook the meat correctly, it will bake perfectly, become tender, juicy and very fragrant. The best ribs come from the ribs near the vertebrae, where the ribs are very small.

So, the meat is washed well, the film is removed from the back of the ribs, picking it up with a sharp knife. If the film is not removed, it can cause the ribs to become stiff - they will appear "rubber". Next, the ribs are cut into several parts, so that each of them has about 2-5 bones. Some chefs claim that the larger the piece, the tastier the meat will be. If preparing frozen ribs, they should be thawed in the refrigerator at 5°C, where they are best left overnight.

How to marinate barbecue ribs

The meat is rubbed with salt, pepper, vegetable oil and left in a cool place for several hours - this is the easiest way to marinate. At the same time, about 20 g of salt should be taken per 1 kg of meat. Chili peppers can be added to the rub mixture. smoked paprika, dried garlic, cane sugar and chopped dry herbs. If you cover the meat with cling film and put it in the refrigerator, the dish will turn out to be more tasty and piquant.

Some housewives marinate the ribs in either a BBQ sauce made specifically for grilled ribs or another sauce, depending on the recipe and personal preference. Usually the ribs are marinated for at least half an hour, but more is better, so they become tastier and juicier. How to soak barbecue ribs so that they are soaked with the aroma of spices as much as possible? To do this, it is better to leave them overnight in the refrigerator.

Various ingredients are added to the marinade for barbecue ribs - soy sauce, honey, tomato sauce, dry white wine, lemon or Orange juice, garlic, onion, mustard, sugar, ginger, wine vinegar, fragrant herbs and spices. One of the best marinades Apple juice and vinegar, but if you rub a mixture of dry thyme, smoked pepper, fennel seeds, garlic and brown sugar into the meat before marinating, the ribs will turn out to be unusually tasty. There are many different sauce recipes, besides, each housewife can come up with her own signature sauce, the main thing is to marinate the meat longer, and this is the main secret of juicy ribs.

Oven barbecue ribs recipe

The ribs are laid out in the oven, preheated to 200 ° C, directly on the grate or baking sheet, poured with sauce, covered with foil and baked for 20 minutes, then the foil is removed and cooked for another 20 minutes. This is done so that the meat is first stewed well and only then browned. If everything is the other way around, the ribs inside will remain damp. Well, if the oven has a grill mode, then at the very end you can leave the meat under the grill for 10 minutes. By the same principle, the dish is prepared on the grill. There is another way of cooking - the ribs are fried in hot oil in cast iron pan to a golden hue, then add onion, garlic and spices to them, pour wine, water and stew for an hour. The cooked ribs are allowed to dry, smeared with barbecue sauce and baked in the oven for 5-10 minutes until an appetizing caramel-colored crust forms. This method is a bit like old recipes, where the ribs were first boiled and then fried on fire, it was believed that meat cooked in this way becomes more tender. Many modern chefs consider this method unacceptable, claiming that it spoils the taste of the ribs. Interestingly, the British bake the ribs for 6-8 hours at a temperature of 80-90 ° C so that they melt in the mouth.

Cooking ribs on the grill and on the grill

The ribs can be cooked on the grill, on the grill or on skewers, like barbecues. They cook for 20-40 minutes, while they should be poured with sauce for juiciness and periodically turned over for even frying. To cook lamb and beef, the fire must be weaker, otherwise the meat will brown quickly, but the inside will remain raw. The readiness of the meat is easily checked: you need to pierce it and watch the juice - a clear liquid indicates that the ribs are ready.

If a charcoal grill is used to prepare the ribs, the meat is laid out half an hour after the coal begins to smolder, and it is cooked not over a direct fire, but on the side opposite to that where the coal lies. In this way, the ribs are cooked for 1.5–2 hours. The same rules are followed on a gas grill, while the cooking time is about 40 minutes. You can act differently - wrap the meat in foil and cook over direct fire for half an hour.

Secrets and subtleties of cooking ribs

A large amount of fat often prevents the meat on the ribs from frying well, so it is better to remove the excess.

If you want the meat to have an interesting and bright taste, put any berries and fruits with a sour taste - lingonberries, cranberries, currants, along with the ribs on a grill or baking sheet, sour apples. To make the meat tender and crispy at the same time, fry first over low heat, and at the end over high heat to form golden brown. Another way to tenderize meat is to marinate it in pineapple juice, which contains the enzyme bromelain, which softens the toughest meat fibers. However, tropical-flavoured ribs are not for everyone, and not everyone will like them.

When the meat is cooked, remove it from the heat with tongs and wrap it in foil for 10 minutes to let it rise - this trick helps to preserve the taste and aroma of the dish. Serve the ribs hot with your favorite sauce.

BBQ Ribs with Juice Marinade Recipe

Rinse and dry 2.5 kg of pork ribs, chop them into small pieces no larger than 5 ribs and marinate. For the marinade, mix a glass of ketchup or other tomato sauce with a half glass of cherry or pomegranate juice, 4 tbsp. l. vegetable oil, 2 tbsp. l. liquid honey and 2 tbsp. l. wine vinegar, 3 cloves crushed garlic, pepper and salt to taste. Soak the meat in this fragrant and spicy liquid for about 6 hours and roast on the grill for 20 minutes, pouring over the sauce.

Pork ribs with beer glaze

Cover 2 kg chopped with a pickling mixture of pepper, salt, coriander, ground paprika and chopped garlic, previously mixed with vegetable oil. Arrange the marinated ribs on the grill and grill them for 15 minutes on each side. While the meat is cooking, make a glaze with 1 cup barbecue sauce, 5 drops of Tabasco sauce and 150 ml of dark beer. Next, apply the glaze with a brush on the fried ribs, do this 2 more times every 5 minutes, then turn the ribs over and repeat the procedure.

Tender lamb ribs with cilantro

Rinse and clean 1 kg, cut into pieces of 3 ribs each. Season the meat with salt and black pepper and prepare the marinade mixture by eyeballing the dried paprika, dried tomatoes and ground cilantro seeds, rub the ribs with these spices and put them in a marinating dish. Put 2 chopped onions, chopped cilantro and other greens there, mix everything with your hands and refrigerate overnight. Fry the ribs on the grill for about an hour, while the fire from the coals should not be very strong.

How to make barbecue sauce for pork ribs

Drizzling BBQ sauce over the ribs will make the meat look shiny and glazed - it's not only pretty, it's also delicious. The simplest sauce is prepared from ½ cup ketchup, 1 tbsp. l. apple cider vinegar, 2 tsp soy sauce, ½ cup cane sugar and 2 tsp. Worcestershire sauce, which is made from vinegar, sugar and fish.

Sometimes onions, oregano are added to the sauce, butter, lemon juice, tabasco sauce, garlic, red wine and spices. Brown sugar, sweet mustard, honey and balsamic vinegar give the sauce a pleasant sweet and sour taste.

Greetings, dear readers of my blog! Did a little research recently. I asked my friends how often they cook lamb. It turns out that this meat is a rare guest. They only know what's out of it. But today I will reveal the secrets of how to fry lamb in a pan, tell you the marinade options and a couple simple recipes share.

Some mistakenly believe that lamb dishes are present only in the diet of Caucasian highlanders and oriental people. But it's not. For example, in Scotland, haggis is made from lamb, in Greece - moussaka, in Ireland - Irish stew stew.

The energy value of fresh meat (per 100 grams) is 209 kcal. Moreover, there are 0 g of carbohydrates, 16.3 g of fat and 15.6 g of protein.

Sometimes you can hear the opinion that lamb meat is too fatty. But, I will tell you that this product has about 2 times less fat than pork. Yes, and in lamb fat cholesterol is 2.5 times less than in beef. Therefore, lamb meat is considered a dietary product.

And it also contains vitamins of group B,. Plus, meat is rich in zinc, potassium, sodium, silicon, iron and other minerals. For example, iron in lamb is 30% more than in the same amount of pork or beef.

That is why the use of this "medicine" is indicated for low hemoglobin. In addition, this product stimulates the pancreas and even prevents the development of diabetes.

How to get rid of the specific smell of meat

To make lamb odorless, I advise you to soak it in vodka. Pour over the prepared meat and leave for a few hours.

Alternatively, the flavor of the product can be softened if the meat is marinated. I advise you to keep the young lamb in the marinade from 10 to 12 hours. However, the older the animal, the longer the meat must be aged. By the way, an additional plus of the pickled product is that it cooks much faster.

There are many varieties of marinades. I will tell you about just a few of them:

Based on vegetable oil . Per kilo of meat: 70 ml of oil, spices rosemary + thyme, 1 tsp. finely grated ginger, 2 tbsp. l lemon juice and 2 cloves of garlic. Also take a small bunch of greens that you like. Add fresh or dried rosemary and thyme spices to hot oil. Cool the mixture and enrich lemon juice, grated ginger and minced garlic. Add coarsely chopped greens. Mix the ingredients. If you fry in a grill pan, then remove the greens from the meat.

yogurt. You will need: a glass of unsweetened yogurt, a large onion, 1 tsp. mustard, 2 tbsp. lime juice (or lemon) + a little curry. In natural fermented milk product add mustard, chopped onion and citrus juice. Then enrich the composition with curry. Mix the components thoroughly. This spicy mixture is enough to marinate 1 kilo of lamb.

How long to fry lamb

This product should not be cooked for too long. With a long heat treatment it becomes dry.

Of course, the frying time largely depends on the size of the portioned pieces and the characteristics of the preparation of the product.

Grill the steaks for about 3 minutes on each side. For a stronger browning, repeat the cooking process on both sides.

And here is the selection fine dining that can be cooked in a frying pan. Each step by step recipe easy to prepare. If you follow all the recommendations, it will turn out incredibly tasty.

How to fry lamb ribs in a pan

Prepare these foods:

• a kilo of ribs;
• 4 larger bulbs;
• 4-5 cloves of garlic;
• ½ tsp zira (optional);
• salt + spices to taste;
• olive oil for frying.

Turn on a small gas on the stove and put the pan. Pour oil into a bowl and place the ribs close to each other. By the way, choose a product not lean, but with sebaceous streaks. In this case, the meat will be cooked in own juice and it will be tender and soft.

Top the meat with diced onion. In the process of stewing, it will completely dissolve, so it will not be felt in the dish.

Then cover the dish with a lid and, without touching the dish, leave for 10-15 minutes. Keep the fire a little more than the minimum for now. Moreover, the pan should be thick-walled so that nothing burns.

During this time, the ingredients will give all their juice. Then salt the lamb, add cumin and other spices. Finely chop the garlic or pass through a garlic press. Add the garlic to the dish and mix the ingredients well with a spoon.

Next, reduce the gas to a minimum so that the meat is well cooked. In the process of such quenching, it will release even more juice. Try to keep the pieces separate from each other. It is advisable not to open the lid.

The stewing time of the dish is about 1.5 hours. But there are nuances here. If you cook lean lamb with small layers of fat, be sure to add some water after 30 minutes. If there is enough liquid in the dish, open the lid after 50 minutes and turn the browned ribs over. After that, leave the lamb to cook for another 20-30 minutes.

The cooked ribs look delicious. Drizzle with delicious meat juice and onions before serving. Indescribable yummy 🙂

How to fry lamb in a pan with onions

Ingredients for the delicacy:

• a kilo of lamb (take meat from the frog);
• 2 tbsp butter;
• 3 tomatoes;
• 2 onions;
• 3 green bell peppers;
• salt + spices (to taste).

Place the pan over high heat and add the butter and vegetable oil. At this time, cut the onion into large half rings and send it to fry in a mixture of oils. Stir while cooking until soft. Then add chopped tomatoes and Bell pepper. Do not cover the vessel with a lid - excess water should evaporate.

When the vegetables are stewed, add the meat to the pan. Periodically turn the lamb over (this is so that it is juicy and fried evenly). Don't put out the fire. So all the juice inside the meat is sealed, and the lamb will turn out very juicy.

Once the lamb is browned, add a pinch of thyme and season with salt. Mix everything. Then, reducing the heat to the smallest, cover the dish with a lid. Simmer the dish for another 20 minutes.

Do you want to see a master class on how to cook this dish correctly? Then watch this video

Of course, the cooking process takes a long time. But such “costs” pay off with interest. If you stock up on patience, a surprise awaits you and your family - delicious dinner guaranteed!

Roast lamb with potatoes

Ingredients for this delicious dish:

• 200 gr of meat with fat;
• bulb;
• 200 gr potatoes;
• salt + spices;
• greenery.

Cut into portioned pieces (50 g each) and pickled meat, place in a heated deep frying pan. Fry the product over low heat in its own juice until half cooked. Turn the lamb periodically during cooking.

Coarsely chop the peeled onion. Also cut the peeled potatoes into wedges. Send the onion and potatoes to the pan. Salt the contents of the bowl and season with spices.

Cover the dish with a lid and simmer the dish until cooked. After turning off the gas, sprinkle the food with chopped herbs. Next, cover the pan with a lid and leave for 10 minutes. The fabulous aroma of this dish is simply indescribable.

Grilled lamb

For this yummy, prepare the following products:

• 400-450 gr lamb;
• a sprig of fresh rosemary (or dried herbs);
• 3 tbsp olive oil;
• lemon;
• 1-2 cloves of garlic;
• pepper + salt to taste.

Cut the meat into pieces (about 2.5 cm thick) and lightly beat it with a hammer. Drizzle the chops with olive oil and sprinkle with minced garlic and chopped rosemary. Salt and pepper the lamb, and then send the container with chops for half an hour in the refrigerator.

Then remove the fresh rosemary. And send the chops to a preheated grill pan and fry them on each side over high heat. Serve the cooked meat with lemon wedges.

When frying in a pan, lay the pieces of lamb fat down. Then the meat will turn out tastier and more tender.

Serve the cooked meat immediately. Fat hardens quickly, because of this, the dish may turn out to be tasteless.

Lamb goes well with thyme, marjoram, ginger, mint and oregano. Such spices will enrich the taste of the dish and give the dish a wonderful aroma. Therefore, do not spare these spices for meat and experiment. Be sure to write about all your discoveries in the comments. And also share the link to the article on the social network with your friends. I wish you culinary success and say goodbye to you: bye-bye, my dear cooks! 🙂