Dishes from mutton ribs recipes are simple. Lamb ribs recipe with photo, cooking lamb ribs.
Lamb ribs - Affordable, but very tasty carcass juice, which is obtained as a result of cutting mutton. This product can always be found in the department with fresh meat, often the ribs are sold with ribbons, they are easily divided into separate ribs. Up to 30% of the meat remains on the ribs, it is sweet and juicy. Distinguish the meat rib part, which is located closer to the ridge (it is used to prepare cutlets on the bone), the upper part of the sternum, which consists of muscles and fat, as well as the middle part, which is called directly the ribs.
The most delicious dishes are obtained from fresh or chilled (but by no means frozen) ribs of a young lamb.
When choosing the ribs, you need to pay attention to their size, color, smell. Thus, large ribs indicate that the ram lived a long life, while meat and ribs of a young animal are more valued. The meat should not smell unpleasant, although a specific smell should still be present. The fat on the ribs should be light and not too yellow. The burgundy color of meat also indicates the venerable age of the ram. The ribs of the old ram take a very long time to cook, but they still turn out stiff. The calorie content of baked ribs is 420 kilocalories per 100 g. Store the finished dish in the refrigerator for no more than 2 days.
Cooking use
In cooking, lamb ribs are used very widely. It is recommended to cook them over low heat, the lamb ribs are very tasty, which are first boiled until half-cooked, and then grilled or baked. In order for the ribs to be baked slowly and evenly, a moist environment should be created for them, this is possible if you place them on a wire rack and pour water into the baking dish. So, fat will drip into the water, and not burn.
It is customary to cook lamb ribs in a marinade. Spicy, spicy, sweet and sour sauces and marinades are suitable for lamb, they lubricate meat before and during baking. Many housewives wonder: how many baked ribs? The ribs cooked in the oven will be ready in 30 minutes at a temperature of 200 degrees Celsius or in 1 hour at a temperature of 180 degrees. In the aerogrill, the ribs are baked for 1 hour at a temperature of 230 degrees at an average speed of blowing.
Very tasty is the recipe for cooking ribs in Provence. For this recipe you will need 1 kg of ribs, 100 ml of white wine, 150 ml of cream, as well as 1 tbsp. l , and 400 g. The ribs are carefully cut with a knife and stuffed with meat slices. The dish in which the meat will be baked, greased with oil, the mutton itself is greased with a mixture of oil and pepper, then the meat is sprinkled with Provencal herbs and put in the oven for 25 minutes. Mushrooms are cleaned and cut lengthwise into plates, boiled with oil, draining the resulting water. A few cloves of garlic are chopped and added to the mushrooms with parsley, periodically adding oil. Lamb is taken out of the oven and cut into a dish. The wine is heated with cognac and poured to the bottom of the dish, add cream. Ribs served on a large dish, along with mushrooms and sauce.
How to cook lamb ribs?
Cooking the ribs does not take much time, but they turn out to be unusually tasty. If you want to surprise your guests, try making ribs in Tajine.
Ta gin for stoves is a deep cast-iron pan with a conical lid. Vegetables are cut into small pieces, zira and cilantro are ground in a mortar. Tajine is placed on a heated plate, the ribs are carefully laid on the bottom with the fat down, when the fat melts, you can add vegetables and spices directly to the meat. Next, the Tajine is closed with a conical lid and make a small fire. The vegetables will let the juice evaporate upwards, but thanks to the cold faience cover it will cool down and sink to the bottom - that’s the whole secret of that gin. Of course, a little steam will remain at the junction of the pan and the lid, but it should be so. This dish is prepared for 3 hours, served directly in Tajine. The vegetables are very juicy, and the ribs are delicious and aromatic.
Oven ribs
Roasting in the oven is the easiest and most affordable way to cook lamb ribs. Of course, it is always better to buy chilled ribs, but if you bought frozen ribs, you can also cook them deliciously. To begin with, the ribs are thawed in the refrigerator on a shelf for vegetables: this will save healthy vitamins, as well as juiciness of meat.
You can bake lamb ribs in a delicious way according to this recipe: 1 kg of ribs are pickled in juice from 3 oranges, 2 lemons, oil and spices. You can add a little curry seasoning to the marinade, it will give the meat a beautiful shade and a wonderful aroma. Marinated meat is left for 2 hours. Preheat the oven to 180 degrees and bake the ribs on the wire rack for 20 minutes on each side. Ribs with herbs and vegetables are served.
Also in the oven, lamb ribs can be cooked in a baking sleeve with potatoes. The dish turns out to be very satisfying, and cooking in the culinary sleeve will avoid excess fat, because the meat will be cooked in its own juice. The ribs are cut into small portions, marinated in spices, left for 30 minutes so that the meat is thoroughly soaked. Next, cut the potatoes into large cubes, mix with pickled ribs, put in a sleeve and put in the oven for an hour.
the cheese. The foil with meat is wrapped and sent to the oven for 30 minutes.
Grilled lamb ribs can compete even with delicacies. Ribs marinate in vinegar with oil, leave for 30 minutes. Next, pickled meat is spread on an electric grill and cooked in it for 5-10 minutes.
Lamb ribs in a slow cooker
A slow cooker is a modern device that allows you to cook products in a wide variety of modes. Some people think that the dishes in it are especially tasty, like in a Russian oven.
Braised ribs with vegetables is one of the simplest and most delicious recipes for a slow cooker. In addition to lamb ribs, you will need potatoes, eggplant, peppers, as well as cabbage, carrots, onions, tomatoes. The ribs are washed, salted, peeled and put in a slow cooker; onions are distributed on them, cut into rings. Diced potatoes spread on top of onions. Then eggplant, pepper, carrots are put in the next layer, cabbage is chopped on top. Cut tomatoes to the top. Prepare meat in the "stew" mode. Serve hot to the table.
Lamb ribs on the grill
Lamb ribs are very tasty if cooked on the grill. In order for the meat to turn out deliciously delicious, it must first be marinated in a spicy sauce. Also, ribs can be left for 4 hours in a marinade of onions, herbs, tomato paste, and spices. The meat is marinated at room temperature, it is rubbed with marinade on all sides and left in a tightly sealed container.
Marinated ribs should be fried on a bonfire made of oak wood; for lack of firewood, it will be possible to fry meat on the barbecue with the help of coals purchased in the store. A grill is placed on the grill, on which the pickled meat is carefully moved. As you cook, the ribs are turned on the barbecue with tongs. Serve hot meat in a sauce with fresh vegetables.
Lamb ribs skewers
Shish kebab is the most popular summer dish, and lamb is the best meat for shish kebab. First you need to choose the right ribs: they should be medium in size, it is better to give preference to the brisket on the bone. It is important to choose the ribs of a young sheep, because the younger the meat, the tastier the kebab.
Skewers of ribs are very juicy, with a slightly sweetish aftertaste. So how do you properly marinate lamb ribs? Before you start pickling, you need to cut the meat. For marinade, you can use one of the proposed sauces. Sauce, He will need dry white wine, soy sauce and lemon juice. Also very popular is grilled ribs sauce from tomato sauce, orange and honey, soy sauce and bacon sauce. The meat in the marinade should be left for 4-6 hours.
In order to make the skewers of ribs even more piquant, it is necessary to string acid fruits on skewers between the meat. Ribs are fried very quickly (on average in 20 minutes), but the more pieces of meat, the longer the kebab will be fried. Meat on skewers should always be watered with the remaining marinade. Charcoal ribs are cooked at low temperature, otherwise they will turn out tough, in the process of frying the ribs are turned over several times. The readiness of the kebab is checked by crust: if it is browned, then the meat is ready. In order to get a delicious crust, the ribs are smeared with marinade 10 minutes before being cooked.
Lamb contains a large amount of vitamins and minerals, in addition, it is considered very clean meat, because animals eat exclusively plant foods, which, for example, can not be said about pigs.
Lamb on the bone during heat treatment releases a jelly-like liquid that covers the ribs with a thin diaper. This allows you to preserve the flavor and juiciness of meat.
Lamb ribs, cooked even according to the simplest recipe, are considered a real treat.
Ribs in the oven are a real delicacy, which any housewife can handle. In general, ribs mean the upper part of the animal’s sternum, which consists of bones, meat and a small amount of fat. It is in this part that the meat is especially tender and tasty.
To make the ribs fragrant and soft, the meat is pre-marinated. To do this, use all kinds of spices, spices and various sauces. Lemon juice, soy sauce, mustard, tomato paste, olive oil are often used as an ingredient in marinade. If desired, add basil, thyme, rosemary, chopped garlic.
There are many options for making ribs. Two are most popular: stewing and baking. And if the first is more suitable for a casual dinner, then the second is ideal for a festive table. The process is very simple. Prepared ribs (pre-washed, chopped and pickled) are laid out in a mold and baked in the oven, sometimes the meat is wrapped in foil. The ribs in the sleeve are very juicy. Often before baking, the ribs are first fried in a pan, then cooked in the oven. Or first boil, and then bake in the oven with the addition of vegetables and various sauces.
As a side dish, french fries or boiled potatoes are cooked, crumbly rice is made. Tkemali, ketchup or other tomato sauces complement the dish, sprinkled with aromatic herbs.
Only at first glance it seems that only an experienced housewife can cook this magnificent dish. In fact, any novice cook will master it. The main thing to remember is an important secret: to make the meat juicy and not very fried, cover the mold with a sheet of food foil, and remove it 20 minutes before cooking - the result will pleasantly surprise you. Spices can be used any other.
Ingredients:
- pork ribs - 1 kg;
- soy sauce - 5 tbsp. l .;
- garlic - 4 cloves;
- salt pepper;
- mustard - 2 tbsp. l .;
- tomato paste - 2 tsp;
- curry - 1 tsp;
- ground paprika, thyme, rosemary - ½ tsp;
- greens - optional.
Cooking method:
- We wash the pork ribs, dry with paper napkins. Cut into pieces 2-3 ribs.
- Let's make a marinade. Pass the garlic through a press, transfer to a separate bowl.
- Add mustard, tomato paste, soy sauce, salt, curry, thyme, rosemary and paprika. Mix well.
- Coat the meat with plenty of marinade, set in the refrigerator for a few hours, maybe at night.
- We put the pickled ribs in a sleeve, fasten the edges, make several punctures in polyethylene.
- Put the bag on a baking sheet. Bake in a preheated oven (180 ° C) for about an hour.
- Then carefully cut the package, leave the meat in the oven for another 10-20 minutes until the crust appears.
- Serve with your favorite side dish, such as boiled potatoes or vegetable salad. It is good to sprinkle the finished dish with herbs.
Interesting from the network
Original dish with a spicy aroma. The sweetish taste of lamb is successfully emphasized by the orange-lemon marinade. Serve baked vegetables such as eggplant and bell pepper for garnish. For the dish to succeed, choose the ribs correctly. It is advisable to buy the meat of a young animal: it practically does not smell and has a light color. If it has an unpleasant aroma and a bright red tint, then it is better to refuse the purchase.
Ingredients:
- lamb ribs - 1 kg;
- red hot pepper - ½ pod;
- garlic - 3 cloves;
- black pepper, salt;
- orange - 3 pcs.;
- lemon - 1 pc.;
- dried basil - 1 tsp.
Cooking method:
- Cook the marinade. In a separate bowl, squeeze the juice of oranges and lemon.
- Add oil, crushed red pepper, grated lemon zest, salt, garlic and dried basil, squeezed through a press. Mix the mass.
- We wash the ribs, dry, cut into sections of 3-4 pieces, put in the prepared marinade. Leave in the refrigerator for 2 hours.
- Place the meat on a greased baking sheet.
- Bake in a preheated oven (180 ° C) for about 50 minutes. The degree of readiness of the meat is checked by a puncture - transparent juice should flow out.
- We lay the finished ribs on a dish, decorate with slices of oranges, herbs and fresh vegetables, if desired. Serve hot.
Many people think that beef ribs are too hard, but you can cook tender and juicy meat in your own kitchen. The secret of the recipe is that the ribs languish in the oven for a long time at a low temperature (this is how soft it is), and then they are fried under the grill (this is the brownish crust). The original tomato sauce adds a pleasant touch to the dish.
Ingredients:
- beef ribs - 1 kg;
- vegetable oil - 4 tbsp. l .;
- salt - 1 tbsp. l .;
- chili powder - 1 tsp;
- black pepper - ½ tsp;
- cayenne pepper, paprika, thyme - 1/3 tsp;
- garlic - 4 cloves.
Tomato sauce:
- ketchup - 1 tbsp .;
- sugar - 1 tbsp. l .;
- garlic - 3 cloves;
- apple cider vinegar - 2 tbsp. l .;
- black pepper, salt.
Cooking method:
- Cook the marinade. In a separate bowl, spread the garlic, passed through the press, add all the spices, salt, vegetable oil. Mix well.
- We wash the ribs, remove the thick film, cut into pieces.
- Rub meat abundantly with marinade, put it in a plastic container with a lid, leave it overnight in the refrigerator.
- We heat the oven to 110 ° C. Wrap the ribs in several layers of foil, check that there are no holes left through which juice can leak.
- Spread ribs in foil on a baking sheet. Bake for about 3 hours. During this time, the meat will become juicy and soft. Finished meat should be easily separated from the bones.
- Open the foil, ribs abundantly greased with tomato sauce.
- We turn on the grill mode or increase the oven temperature to 220 ° C and bake the ribs for another 10-15 minutes until they get a golden brown.
- Serve hot with your favorite side dish.
Juicy meat with a golden brown crust and tender potatoes - what could be better? The special secret of the dish: the potato will turn out to be tender and crumbly, if it is lubricated in advance with sour cream, fat lovers can use mayonnaise. If desired, replace the pork ribs with beef or lamb. Choose spices at your discretion.
Ingredients:
- pork ribs - 1 kg;
- potatoes - 1 kg;
- paprika - 2 tbsp. l .;
- garlic - 4 cloves;
- sour cream - 4 tbsp. l .;
- vegetable oil - 2 tbsp. l .;
- pepper, salt, herbs.
Cooking method:
- Wash the ribs, cut.
- In a separate bowl, mix the oil, garlic, salt, pepper, paprika, passed through the press.
- The resulting mass abundantly rub the ribs, leave to marinate for an hour.
- Peel the potatoes, cut into large slices, add salt, a little pepper (you can put spices, for example, for potatoes), sour cream. Mix well.
- We grease the form with oil, put the potatoes, put the pickled ribs on top. Cover the form with foil.
- Bake in the oven (180 ° C) for about 40 minutes.
- Then remove the foil, cook another 15 minutes.
- Serve hot, decorate with herbs.
Now you know how to cook ribs in the oven according to the recipe with a photo. Enjoy your meal!
Tasty cooked ribs will be an excellent main course of any festive table and diversify the diet on weekdays. Changing the composition of spices, marinade, adding various additional ingredients, it is easy to create a new dish every time. The suggested recipes are simple, but if you still have questions about how to cook ribs in the oven, pay attention to the advice of experienced chefs:
- The rich specific aroma of mutton can be “killed." For this, the meat is pickled for several hours in a mixture of lemon juice, vegetable oil, thyme and rosemary. Or in a mixture of vegetable oil and chopped garlic.
- To add lamb sophistication, use thyme, rosemary, zira, chili, or mustard in the ribs. Do not forget to add fresh greens to the finished dish.
- Choose pork ribs correctly. It is best to buy the meat of a young animal, this is evidenced by the light shade of pork and a thin layer of fat. There should be no spots on the surface, the product itself should have a pleasant, slightly sweet aroma.
- The ribs are very difficult to cut on their own, so when buying, ask the butcher to chop the product into pieces 20 cm long. This will greatly facilitate the cooking process.
- If you get frozen ribs, then they should be properly defrosted. To do this, place the meat on the lower shelf of the refrigerator and leave until completely defrosted. The process is quite lengthy, but the ribs will not turn out to be hard and dry after heat treatment.
- It’s best to marinate the ribs for several hours, ideally leave the meat overnight. In the process of baking, meat can be watered with the remaining marinade.
Once you feel the taste of expertly cooked lamb ribs, you will certainly want to cook this dish yourself. Please note that not a single recipe for lamb ribs implies the absence of aromatic herbs and spices. It's impossible. Cilantro, basil, thyme and black pepper are an integral part of the mutton ribs recipe. So how to cook lamb ribs?
You can cook lamb ribs in various ways: in foil, in a baking sleeve, in a cauldron, on the grill, or in a regular frying pan. Regardless of the method of preparation, mutton ribs will please everyone, without exception. A single condition, the fulfillment of which is simply impossible to avoid, if you decide to cook lamb ribs - preliminary marinating meat in spices.
Lamb ribs recipe in the oven
The amount of ingredients in order to prepare the lamb ribs is indicated for 4 servings:
Lamb ribs - 1 kg
Onions - 3 heads
Tomatoes - 4-5 pieces
Spice mix - 2 tablespoons
Cilantro, parsley, basil - 2 bunches
Salt, ground pepper - to taste
Calorie mutton ribs: 350 kcal / 100 g.
How to cook lamb ribs in the oven?
- Lamb ribs, previously cleaned of the veins, are portioned, then carefully rubbed with salt, ground pepper, as well as a mixture of spices.
- To cook lamb ribs, marinate in spices for 3-4 hours.
- After marinating, the lamb ribs are neatly placed in a pre-prepared baking dish. Together with meat, peeled minced vegetables and greens are placed in the form.
- The form for baking mutton ribs, with the products placed in it, must be carefully covered with foil, avoiding the formation of gaps. Bake lamb ribs in a preheated oven to a temperature of 180-200 degrees.
- It is necessary to pay attention to the fact that the preparation will take at least 2 hours, so we recommend you to be patient.
The taste of lamb ribs baked with tomatoes and onions is quite tender and piquant.
I would like to note that lamb ribs can be prepared not only this way, but also in a pan. And if you pour lamb and all the ingredients with a large amount of vegetable broth, you can get an excellent, rich soup.
It should be noted that pre-lamb ribs marinated in advance can also be prepared in a baking sleeve. To do this, you just need to place the ribs in a sealed sleeve and bake in the oven for two hours.
As for the ribs - be it pork ribs, lamb ribs or some others, very many people like them. And it is important to be able to cook them deliciously using a variety of seasonings, spices and vegetables. Of course, you can cook mutton ribs without vegetables, but the fact is that in any case they will turn out to be extremely tasty and juicy, especially if you add some sauce or vegetable sauce to the mutton ribs. And it is very important to know how to cook lamb ribs so that they turn out juicy and tender.
How to cook lamb ribs?
Lamb meat has not only a special taste, but also a specific aroma. That is why it is very important to cook this meat correctly so that only a pleasant taste is felt. So, in order to know how to cook lamb ribs, you need:
- First you need to choose the right lamb ribs. They should be fresh, not frozen. For the recipe, choose ribs that you look like. Be sure to pay attention to the aroma of lamb ribs, it should not be intrusive.
- Choose the vegetables and spices that you want to add to the lamb. Then they will need to be processed.
- Soak the meat for a couple of hours in water, then wash it thoroughly in running cold water. Send the ribs to a cast iron preheated with oil. Fry the meat until golden brown.
- Further to the meat, in order to cook the mutton ribs, you need to add onions, chop it into half rings and fry them with ribs until transparent.
- Add carrots to meat with onions - preferably cut the carrots into circles. As soon as it turns brown, you can add other vegetables.
- Among other vegetables, to cook lamb ribs, there may be bell peppers, tomatoes, and greens.
- Do not forget to season the lamb ribs with your favorite spices and spices, and it is advisable to add greens before serving directly.
Such lamb ribs with vegetables can be a completely independent dish. Also, you can serve it with some side dish, which may be in the form of some cereals, potatoes or anything else. If you cook the ribs correctly, they can turn out with a crisp, and at the same time they will retain their juiciness.
How to cook lamb ribs?
- Before you cook the ribs, wash my young ribs, dry them with a waffle napkin and cut them so that the bone comes out in the meat shell.
- Then place the ribs in a pan with cold water and bring to a boil of liquid.
- After the water boils, drain the water, rinse the ribs under running water, add water again and put on fire. Bring to a boil. Add spices. Spice for ribs take dried.
- Cook the ribs on low heat with spices until cooked. At the end of cooking, add half a teaspoon of sugar, half a teaspoon of salt, 100 grams of white wine, 0.5 teaspoon of soy sauce, greens. Remove the welded ribs with a slotted spoon from the broth, lightly fry and sing on the table.
- How long does it take to cook ribs? The ribs of a young lamb boil quickly. Until fully cooked, they need to be cooked over moderate heat for 40-50 minutes. The ribs of an older lamb should be cooked longer, but no more than two hours, so that the meat on the ribs does not acquire a slimy consistency.
Enjoy your meal!
Tasty cooked lamb ribs will be a suitable dish for both a summer picnic and a winter feast. However, when preparing this dish, it is necessary to take into account all the taste nuances of lamb, so as not to spoil the meat, but, on the contrary, emphasize its specific taste as best as possible.
The list of recipes in the article:
Summer lamb ribs
You will need:
- 1.5 kg of mutton ribs
- 1 bunch of green onion, cilantro and parsley
- 5-6 cloves of garlic
- 200 ml dry white wine
- 50 ml sugar-free pomegranate juice
- salt and pepper
This dish will be a good addition to the barbecue or the basis for your picnic. Begin cooking with marinade. Squeeze the peeled garlic in a deep dish, pour finely chopped greens there. Pour in wine and pomegranate juice, add salt and pepper. Divide the ribs into parts of 2-3 ribs and lay them in the marinade. Put the dish in the refrigerator for 2-3 hours. In the meantime, start cooking brazier - light the charcoal, and lay the grill on top of the brazier. Fry the finished ribs for 10-15 minutes on each side.
If you don't have pomegranate juice, pickle meat in red wine
For summer mutton, it is best to serve thin pita bread, as well as homemade sauce, for example, tomato. Take 3 medium tomatoes, scald with boiling water, peel them and finely chop. Peel one bell pepper and a quarter of a pod of hot pepper. Finely chop the vegetables and mix. Put them in a saucepan, add 1-2 tablespoons of olive oil and cook over medium heat for 10-15 minutes. At the end, add salt and chopped garlic clove. Cool the sauce and serve to the ribs.
Braised Lamb Ribs
This recipe for lamb ribs is more suitable for the cold season.
You will need:
- 1.5 kg of mutton ribs
- 200 g dry beans
- 200 g green lentils
- 2 medium onions
- 70 g butter
- a bunch of greens to taste
- pepper
Leave the dried beans to swell for 4–5 hours in warm water. Take care of meat at this time. Rinse the ribs in running water, divide them into sections of 2-3 bones. Remove excess fat. Then peel and finely chop the onion. Heat butter in a deep frying pan and fry the onion in it for 3-4 minutes. Then lay the ribs and add so much water that it covers the meat. Salt and pepper. Simmer for 40 minutes.
Add lentils and beans to the pan, as well as half the finely chopped greens. Add water if necessary. Cook for another 20 minutes before the lentils are soft. Separately, as a side dish, boil long-grain rice or cook couscous. When serving, sprinkle the dish with the remaining herbs.
Oven ribs
Roasting is another way to cook lamb ribs.
You will need:
- 1 kg of lamb ribs
- 3 oranges
- 2 lemons
- vegetable oil
- 1/2 pod of hot red pepper
Make the marinade. Squeeze the juice from oranges and lemons, pour it into a deep bowl. Add vegetable oil, finely chopped hot peppers and grated zest of one lemon. Salt the marinade and put the meat in it. Put the dish in the refrigerator for 2 hours.
If you wish, you can add the marinade 1 tablespoon of curry powder, it will give the dish an Indian touch
Then preheat the oven to 180 degrees. Bake the meat on the grill for 20 minutes on each side. The degree of readiness is checked by puncturing a piece with a fork; transparent juice should flow from it.
Serve ribs with fresh and baked vegetables. For example, take 2 eggplant and 2 bell peppers. Cut eggplant into circles and rub on both sides with garlic. Remove the seeds from the pepper and cut it into strips. Salt the vegetables and drizzle with vegetable oil. Bake them in the oven for 10 minutes.
Lamb ribs in the dough
You will need:
- 600 g mutton (cervical margin with ribs)
- 1 onion
- 2 tablespoons of olive oil
- 50 g butter
- ground black pepper
- 50 g breadcrumbs
- bunch of fresh herbs (parsley, rosemary, thyme)
- 1 egg
- puff pastry packaging
- 0.5 lemons
Prepare the meat - wash it, dry it, cut off the excess fat. Clean the top of the ribs from meat, set it aside. Pour the vegetable oil into the roasting pan, put the lamb and fry it for 7-10 minutes. Remove the meat from the broiler and put the cut meat and fat into it.
Chop the onion, add it to the lamb and stir, fry until golden brown. Pour in a liter of hot water, boil and reduce heat. Boil the sauce for about half an hour, then strain it. Add butter, salt and pepper, beat well and keep warm until served.
Cut the zest from the lemon, chop bread crumbs, chop the greens. Combine all the ingredients in a bowl, add the egg. Pound the mixture until completely homogeneous, salt and pepper. Put the filling in the recess near the bones. Roll out the puff pastry and wrap a piece of lamb with it so that the trimmed parts of the ribs remain open. Wrap them in foil. Put pieces of meat on a baking sheet.
Place the lamb in the oven, heated to 200 ° C, and bake for about half an hour. Then turn down the heat and cook the ribs for another 15 minutes. Transfer them to a heated dish and serve with pre-prepared sauce and a side dish of fried potatoes and green salad.
Oven ribs in the oven will easily replace the main dish of the festive table and will delight you on weekdays. Do not be afraid to cook them interesting and in a new way! We offer you 5 recipes with lamb ribs in the title role, where additional ingredients make their taste either tender or spicy.
Lamb is undeservedly excluded from the diet of most Russians. There is it unacceptable for various reasons. Someone thinks that lamb meat "smells", for others it seems too harsh.
Lamb features
However, professional chefs believe that we simply do not know how to cook it. Therefore, we are depriving ourselves of the second dietary product after chicken, the nutritional benefits of which are enormous. Lamb is rich in amino acids, protein and trace elements, it does not have cholesterol. The special structure of its fibers activates the digestive system. When using spices (and in the Caucasus, not a single dish can do without them) it improves metabolism, so if you want to lose weight, eat lamb meat!
Baked lamb ribs in the oven in general in the Caucasus are considered a delicacy, just like lamajo in Armenian cuisine. They are usually cooked on holidays. The sweet taste of meat on the bone matches perfectly with the sourness of dry wine, lemon and tomatoes. To add sophistication to the dish, it is enough to use spicy herbs in the recipe - zira, thyme, rosemary. More original combinations of ribs with grapes or sour berries are also possible. Spicy spices: chili and mustard perfectly balance the taste.
A practically unique feature of mutton on the bone is that during heat treatment it releases a jelly-like liquid that covers the ribs with a thin film. Therefore, all their juices, as well as spicy aromas of spices remain inside and delight with stunning facets of taste.
Today we will share several recipes on how to cook lamb ribs in the oven. And we will try to introduce you to the best examples of Central Asian cuisine.
How to choose lamb ribs
Before you figure out how to bake lamb ribs in the oven, they should be selected correctly. The taste and aroma of the dish depends on this. It is advisable to buy the meat of a young lamb: it has a light color and practically does not smell. Such a piece will be tender and juicy in a plate.
But the ribs of an old ram will smell sharply, unpleasantly. A rich red hue will also distinguish them. If you feel a sharp, unpleasant smell, it is better to refuse to buy. If the amber is not too scaring, the meat can be saved by pickling in a mixture of vegetable oil, lemon, rosemary and thyme. It is advisable to stew such meat in order to achieve softness.
Lamb ribs recipes
We suggest you choose your recipe for lamb ribs in the oven.
Caucasian with tomatoes
You will need:
- ribs - 1 kg;
- onion - 2 large heads;
- tomatoes - 4 meaty heads;
- greens - a large bunch of parsley, cilantro;
- salt, spices (thyme, thyme, rosemary to taste).
Cooking
- Portion slices grate with spices, salt, leave to marinate for 2 hours.
- Put in a heat-resistant form, put chopped tomatoes, onions on top, sprinkle with chopped herbs.
- Cover the mold with foil, put in the oven for 2 hours at a temperature of 190 °.
Glazed with honey and mustard
You will need:
- ribs - 2 kg;
- mustard - 4 tablespoons;
- honey - 2 tablespoons;
- breadcrumbs - 200 g;
- pepper, salt.
Cooking
- Spread portioned slices with a mixture of honey and mustard, season with pepper and salt, sprinkle with breadcrumbs.
- Foil the baking dish. Lay out the ribs.
- Bake in a well-heated oven for 40 minutes.
Oven ribs with potatoes in the oven
You will need:
- ribs - 2 kg;
- potatoes - 5 large tubers;
- garlic - 3 cloves;
- rosemary - a pair of twigs;
- lemon - 1 pc.;
- olive oil;
- italian herbs, salt, pepper.
Cooking
- Combine herbs, zest and juice of half a lemon, chopped garlic, salt, pepper, add oil.
- Serve the ribs prepared in portions with marinade, leave for an hour.
- Peel potatoes, chop thin rings. Cut the remaining lemon into rings as well.
- Cover the baking sheet with parchment, oil it. Lay potatoes, lemon and rosemary on top. Salt and sprinkle with pepper, and then lay out the meat.
- Put in a preheated oven for 30 minutes.
Hot and spicy with chili
You will need:
- ribs - 1 kg;
- chili pepper (it can be replaced with a couple of spoons of burning adjika);
- basil - a sprig or teaspoon of dry;
- zucchini - 1 pc.;
- potatoes - 1 kg.
Cooking
- Lubricate the ribs with pepper or adjika, salt.
- Peel potatoes, cut into halves.
- Put the potatoes in the form, add salt, lay the ribs on top.
- Hide a sprig of basil under the meat, lay everything with slices of zucchini for juiciness.
- Send the dish to the preheated oven, reduce the temperature to 150 °. Bake for 2 hours.
- Increase the temperature to 250 ° for 10 minutes for the appearance of a blush on the ribs.
Oven ribs in the foil oven
You will need:
- ribs - 1 kg;
- green onions and parsley - in a bunch;
- tomatoes - 2 meaty heads;
- hard cheese - 100 g;
- dry basil - 2 teaspoons;
- garlic - 2 cloves;
- vegetable oil - 3 tablespoons;
- pepper and salt.
[Cooking
- Fold portioned meat into a deep bowl, cover with basil, pepper, salt, add lemon juice. Pickle 30 minutes.
- Fry the meat to a blush over high heat, transfer to foil.
- Chop green onions, chop the tomatoes into rings. Put onions, tomatoes, grate cheese and sprinkle on top. Wrap the foil.
- Put in the oven for 30 minutes. Serve the dish in foil.
How simple is each recipe - the lamb ribs in the oven at the same time turn out to be appetizing and tasty. Give it a try!