How to cook lamb ribs

How to cook lamb ribs

Mutton is not accidentally popular with chefs from different countries. It is juicy, tasty, nourishing and healthy, while its caloric content is not too high, and it does not contribute to the development of cholecystitis. Often, ribs are used to cook various lamb dishes. They are relatively inexpensive, and they are tasty and fragrant. If you know how to cook lamb chops correctly and find a good recipe, the finished dish will not leave anyone indifferent.

Cooking Features

The secrets of cooking lamb ribs are not so much, but they need to know that the ribs are tender and juicy.

  • The main secret is in the choice of meat. Experienced chefs advise to give preference to a fresh product that has not been subjected to freezing. If you do decide to use frozen lamb ribs, let them thaw in the fridge. Such a slow defrost allows you to preserve the structure of the meat as much as possible, preventing the loss of moisture.
  • The ribs of a young lamb will always be tastier and more tender than the ribs of an old sheep. The age of the animal to which the ribs belonged can always be determined by their size and the color of fat: in a young lamb it is almost white, and in the old ram it is almost completely yellow.
  • Before cooking, lamb ribs should be marinated. This will make them more tender and fragrant, will speed up the cooking process a little. Ideally, marinate ribs need at least three hours, but with a lack of time, you can shorten this period to an hour.
  • How long lamb ribs should be cooked depends on the method of cooking, the size of the pieces, the age of the animal, the time of pre-marinating. The preparation time of this product can vary from 1 hour to 2, 5 hours, usually it is 1, 5-2 hours. 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. Due to this, the ribs will remain juicy, despite the long cooking time. If you are cooking ribs on the rack, you need to put a pan with water under it. First, the fat will drain into the pan. Secondly, the evaporating liquid will not overdry the ribs.

There are many ways of cooking lamb ribs, so the subtleties of technology may depend on the specific recipe according to which you are going to cook them.

Kebab of lamb ribs on the grill

Composition:

  • 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.

Method of preparation:

  • Squeeze out the lemon juice, mix it with olive oil, add pepper and marjoram, mix.
  • Rinse the ribs, chop 2-4 slices in each. Wash again to remove bone fragments, pat dry with paper towels.
  • Cut onions into thin rings, after clearing it from the husk. Remember the onion rings with your hands, so that they give the juice, mix with the marinade.
  • Marinate lamb chops in the mixture for 3-4 hours. They should be marinated in a cool place so that the meat does not spoil.
  • Thread the ribs on the skewers, piercing them between the two bones and leaving a small gap between them. You can fry on the grill, then the ribs just lay out on it.
  • Fry over hot coals on the grill, sprinkling with water and turning over regularly for 40 minutes. In the middle of frying the ribs can be salted. Too early to do this is not necessary, because the salt draws moisture, because of which the finished dish can be dryish.

You can cook lamb chops with this recipe on a grid in the oven. In this case, do not forget to put a baking sheet under the grill, and increase the cooking time by 15-20 minutes. Ribs in the process of frying in the oven also need to turn several times.

Serve grilled lamb chops with fresh vegetables, greens, pickled onions, tomato sauce. They will be a good snack for red wine.

Roast ribs

Composition:

  • lamb breast with ribs - 1 kg;
  • hot peppers - 1 pc .;
  • potatoes - 1 kg;
  • zucchini - 1 kg;
  • carrots - 0, 5 kg;
  • olive oil - 50 ml;
  • salt, seasonings, spices - to taste.

Method of preparation:

  • Wash hot pepper, scroll through a meat grinder with grains, if you like sharper dishes, or without them, if you like a milder taste.
  • Mix pepper mixture with olive oil, spices and seasonings.
  • Chop the lamb brisket into small pieces so that each of them has a rib, wash them, dry and rub the mixture. Leave on 1-1, 5 hours in a cool place to marinate meat.
  • Peel the potatoes, cut them into cubes of about 1 cm.
  • Peel the skin off the washed zucchini with a peeler. Cut them lengthwise and remove the seeds with a spoon. Zucchini cut into approximately the same cubes as the potato.
  • Peel the carrots. If it is thin and long, cut it into circles. Otherwise, cut into cubes, but smaller than the potato ones (with a length of about 0.5 cm).
  • Mix all the vegetables, add some salt and season them, put them in the pot.
  • Put lamb ribs on vegetables. Salted lightly and them.
  • Put the pot in the oven and turn it on. When the temperature in the oven reaches 180 degrees, record 1, 5-2 hours - this is exactly what is needed to bring the roast to readiness. Signs of readiness dishes are exposed bones. If the meat is pierced with a fork, it will be soft, and clear juice will flow out of it.

Before serving, stir-fry the roasts, arrange into plates and sprinkle with greens. Cooking can be done in portions, in small-sized pots, in a baking dish made of ceramic or heat-resistant glass. The taste of the finished dish is not negatively affected.

How to cook mutton ribs in a cauldron or in a pan

Composition:

  • lamb ribs - 1 kg;
  • onions - 0, 3 kg;
  • carrots - 0, 3 kg;
  • zira, coriander, pepper, salt - to taste;
  • vegetable oil or fat tail - how much will go;
  • water - how much will leave.

Method of preparation:

  • Wash mutton ribs, dry, chop.
  • Crush the seasonings in the mortar and rub the ribs with them. Put them in the fridge for an hour or two.
  • Peel the bulbs. Cut them into small cubes.
  • Peel and chop the carrots on a coarse grater.
  • Heat the fat in the deep frying pan or in the cauldron, cut the fat into small pieces, or vegetable oil.
  • Put the ribs in the oil or fat. Fry them on all sides until brown crust over medium heat. It is not necessary to close the lid at this time with a frying pan or cauldron.
  • Add chopped vegetables to ribs. Continue frying for 10 minutes.
  • Salt, pour half a glass of water, cover with a lid and turn down the heat. Stew the ribs 1, 5-2 hours, periodically stirring and, if necessary, adding water.

While the ribs are stewing, you have plenty of time to cook a side dish. This may be baked or boiled potatoes, baked or steamed vegetables. Serve hot ribs sprinkled with fresh herbs.

How to cook lamb chops for the holiday

Composition:

  • lamb breast - 1 kg;
  • red table wine - 0, 3 l;
  • onions - 0, 3 kg;
  • spicy herbs, salt, pepper - to taste;
  • garlic - 3 cloves;
  • vegetable oil - 40 ml.

Method of preparation:

  • Wash the lamb brisket, dry, chop into portions.
  • Rub the ribs with herbs and pepper, pickle in wine. Marinating need 3-4 hours, you can even leave to marinate overnight.
  • Free the onion from the husk, cut it into rings or half rings.
  • In a cast iron skillet or cauldron, heat the oil, put the onion in it and fry it until golden brown.
  • Remove the ribs from the marinade. Fry them from all sides on medium heat with onions for 20 minutes, often turning them over.
  • Add salt to taste, pour marinade. Cover the pan with a lid. Stew ribs until cooked. If you took lamb ribs, cook them enough for an hour. Older meat requires a longer preparation, the ribs of the old sheep should be stewed for 1, 5-2 hours, but for the holiday it is still better to use young meat.

Garnish for this dish can be cooked potatoes or rice, as well as vegetable stew. For the festive table lamb ribs can be served without a side dish as a snack in wine.

Stew of mutton ribs

Composition:

  • lamb ribs - 1 kg;
  • sweet pepper - 0, 5 kg;
  • eggplants - 0.5 kg;
  • tomatoes - 0.5 kg;
  • salt, pepper - to taste;
  • vegetable oil - 40 ml.

Method of preparation:

  • Chop lamb ribs chopped into small pieces and rinse thoroughly in running water, dry them with a kitchen towel.
  • Pour oil into the pan, heat it to a boil.
  • Put lamb chops in boiling oil. Fry them on medium intensity fire for 10-15 minutes, turning them over until they are covered with a golden crust on all sides. Transfer the fried ribs from the pan to a thick-walled pot or cauldron.
  • Peel the eggplants, cut them in half and pat them on all sides, leave them for 20 minutes.
  • Cut tomatoes into sharp cubes with a sharp knife.
  • Pepper wash, remove seeds from it. Cut it into quarters of rings.
  • Eggplants should be thoroughly washed, dried, cut into small cubes.
  • Put the eggplants and peppers in the frying pan where the ribs were roasted, fry them for 10 minutes, transfer them to the ribs.
  • Add tomatoes to the dish, salt and pepper it to taste.
  • Cook the stew, stirring occasionally and adding water, if necessary, for one and a half hours. You need to cook for one and a half hours or even a little more - until the ribs are fully cooked.

Stew of mutton ribs - a full dish. Garnish to him in addition do not need to cook.

If properly cooked lamb ribs, they are tender and juicy. Any dishes with them come out delicious and fragrant, no matter what method of cooking you choose.

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