Lamb is considered a dietary product. By fat, it is 2 times lower than pork, and cholesterol contains 2, 5 times less than beef. However, not every home dishes are prepared from it often. The fact is that not all housewives know the recipes for cooking lamb, some are frightened off by an unusual smell, others are afraid to overdry meat by cooking it in a frying pan. In fact, with the knowledge of some of the subtleties of all these difficulties are quite removable, and even the flavor of lamb can be reduced, although over time it will begin to seem attractive and very appetizing. You can fry lamb chops in a pan so that they are tender and juicy. As a result, the dish will turn out very tasty and economical, and when choosing a successful recipe, they can even decorate a festive table.
Cooking Features
If you start cooking lamb ribs in the pan for the first time and still do not know how to make them tender and juicy, you will need the advice of experienced chefs.
- When cooking meat in a pan, the risk of drying it out is large enough. Therefore, it is not advisable to use lamb ribs that have been frozen. They are obviously less juicy than fresh ones, since during defrosting they lose some moisture, especially if they are thawed in water or in a microwave. The only sure way to thaw lamb ribs is in the fridge.
- The meat of an old sheep is tough enough, it takes a long time to prepare its ribs. During this time, they, indeed, can be dried out. For this reason, for frying in a pan, it is better to choose the ribs of a young lamb and do not cook them longer than 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 shade.
- Lamb chops will cook much faster if they are marinated before. Marinating will not only speed up the process of cooking, but also make it more fragrant.
- To make the pork ribs juicy, they are first fried to a golden crust, which “seals” the juice inside. Fry should be in a hot skillet, while, if you came across lamb, you can add vegetable oil or fat tail fat to the pan. After adding water, broth or marinade, reduce the fire and extinguish the ribs over low heat until ready, that is, about 1-1.5 hours, depending on the size of the ribs and the time they spent in the marinade.
- Lamb ribs can be salted only after they are browned. The fact is that salt has the property of “pulling” moisture out of meat, and if salt is too early, they will come out dry.
Serve lamb ribs cooked in a pan can be served with or without a side dish. Fresh vegetables are sometimes served instead of side dishes. Well matched lamb chops with pickled onions, ketchup.
Lamb chops in a pan with onions
Composition:
- lamb ribs - 1 kg;
- onions - 0, 4 kg;
- garlic - 4 cloves;
- zira - 5 g;
- lemon - 1 pc .;
- vegetable oil - how much will leave;
- salt - to taste;
- grated ginger - 5 g.
Method of preparation:
- Rinse ribs well, cut into portions of 1-2 ribs each. Pat dry with paper napkins.
- Squeeze juice out of lemon, rub zest. Grind grated ginger.
- In a small bowl, 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 spirits in it. Stir everything.
- Thickly coat each rib with the resulting sauce. Put them in a large bowl and put them in the refrigerator for several hours. Even better, if you leave the ribs to marinate all night.
- Cut the peeled onion into small cubes.
- Heat the vegetable oil in a pan until boiling. Put the marinated lamb chops in it. Fry them, turning over often, for 15 minutes.
- Pour back ribs with onions, add some salt, if you want to make a dish more spicy, add a little pepper.
- Stir and fry the ribs and onions for 5 minutes.
- Reduce heat, add some water. Cover the pan with a lid and simmer the ribs 1-1, 5 hours depending on their size. Sometimes you need to lift the lid, turn the ribs. Add water if necessary.
Garnish for potatoes prepared according to this recipe can be served potatoes or steamed vegetables. They harmonize well with pea puree.
Lamb chops in curry sauce
Composition:
- 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;
- vegetable oil - how much will leave.
Method of preparation:
- Prepare the lamb chops by chopping the brisket into portions, rinsing and drying them with a kitchen towel.
- Peel and chop the bulbs into thin half rings.
- In yogurt, add mustard and curry, squeeze lemon juice into it, mix thoroughly. You can even use a mixer for this.
- Mix the onion and marinate the lamb chops in it. They have to marinate for at least 2 hours.
- Remove the ribs from the marinade, shake off excess sauce from them.
- Heat the oil in a frying pan. Fry the pork ribs in it from all sides until golden brown.
- Fill the ribs with the marinated sauce. Cover the pan with a lid. Simmer for half an hour.
The ribs of this recipe are soft and soft. The sauce has a pleasant shade, because of what the dish looks even more appetizing. Serve on stewed vegetables well.
Lamb chops in red wine
Composition:
- lamb ribs - 1, 2 kg;
- dry red wine - 0, 3 l;
- onions - 0, 3 kg;
- fresh coriander - 30 g;
- fresh parsley - 30 g;
- a mixture of dried herbs - to taste;
- salt, pepper - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Divide the lamb brisket into ribs. Wash and dry. 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.
- Put a pan with butter on the stove. When the oil begins to boil, put the ribs in it, removing them from the marinade. Fry on medium heat until crusted.
- While the lamb is roasting, chop the fresh greens with a knife and add it to the wine in which the ribs were marinated.
- Peel and cut onion into half rings. Add it to the lamb and fry the ribs for 10 minutes with it.
- Add meat and pickle marinade.
- Cover the pan. After turning down the fire, extinguish the ribs an hour and a half, depending on how young meat you use.
The dish prepared according to this recipe is so tasty and appetizing that it is not a shame to offer it to guests.
Cooking lamb chops in a pan soft and juicy is not too difficult if you know a few subtleties and find the right recipe. Guests and households will certainly appreciate your efforts.
