Lamb is popular in many countries, and among our compatriots there are more and more lovers of dishes from it. In particular, many cook lamb chops, which are tender, nourishing and fragrant. Especially good are the mutton ribs in the slow cooker, because when using this device you can not be afraid that the dish will burn or come out too dry. However, some of the subtleties of cooking lamb ribs does not hurt to know.
Cooking Features
In a slow cooker, it is easy to cook soft and juicy lamb ribs; even an inexperienced cook will cope with this task. However, there are several points that must be considered when choosing the main ingredient and its preparation.
- The younger the animal to which the ribs belonged, the softer and softer the meat will be, and the faster it will be cooked. Therefore, it is better to choose lamb ribs, which are distinguished by their small size and light shade of fat without pronounced yellowness.
- Experienced chefs warn that lamb ribs in the freeze are less juicy than fresh ones. If, however, there is a need to fry or extinguish the frozen meat, you need to be patient and allow it to thaw completely in the refrigerator. In this case, the risk of loss of meat moisture is minimal. But when defrosting in water or a microwave, the ribs will almost certainly come out dry.
- If, before cooking, the lamb ribs are marinated for 3-4 hours, they will cook a little faster, and they will turn out more tender and fragrant.
- The cooking time for lamb ribs depends on their size and cooking method. In a slow cooker, medium-sized ribs usually prepare for an hour and a half.
There are many recipes for cooking lamb ribs in a slow cooker, and therefore in each case the technology may be different. Therefore, you need to focus not only on the general rules, but also on the instructions in the selected recipe.
Lamb chops with garlic and rosemary
Composition:
- lamb ribs - 1 kg;
- garlic - 2 cloves;
- rosemary - 3 sprigs;
- black ground pepper - 5 g;
- salt to taste;
- olive oil - 80 ml.
Method of preparation:
- Rinse lamb ribs, peel off films, cut into chunks and wash again to remove bone fragments. Drain ribs with a towel.
- Put rosemary and pepper in the mortar. Pass through a garlic press, add to spices. Mash everything well.
- Dissolve the spicy mixture with two tablespoons of olive oil and rub the ribs with this mixture. Leave them to marinate for an hour or two in a cool place.
- Pour the remaining oil into the multicooker bowl. Fry ribs in it, using the program “Frying”, and in its absence - the program “Baking”. If the model of the unit allows, do not lower the lid during roasting the ribs, but turn them over several times.
- Pour half a glass of water into the multicooker bowl, add a little salt, lower the lid. Start the device in “Quenching” mode for 1, 5 hours.
Fragrant ribs prepared according to this recipe are served with a side dish. Any vegetables are suitable for this role, especially in harmony with stewed lamb ribs potatoes. If desired, baked, steamed or boiled vegetables can be replaced with a salad of fresh vegetables. Not be superfluous and tomato sauce.
Lamb chops in wine marinade
Composition:
- lamb ribs - 1, 5 kg;
- onions - 100 g;
- ginger root - 20 g;
- carrots - 150 g;
- red wine - 0, 2 l;
- thyme - 2-3 g;
- dried mint - 5 g;
- fresh parsley - 50 g;
- fresh coriander - 20 g;
- salt, pepper to taste.
Method of preparation:
- Prepare the lamb ribs, dividing them into portions, washing and drying.
- Peel and grate carrots.
- Onion, freeing from the husk, cut into small cubes.
- Peel and chop the ginger root.
- Mix onions, carrots, ginger, herbs and pepper with red wine.
- Marinate the lamb chops in the mixture. It is necessary to pickle for a long time, at least 6 hours, so it is better to do the harvesting in the evening, leaving the ribs in the marinade overnight. They must stand in the refrigerator, otherwise during this time the meat will deteriorate.
- Put the ribs in the bowl of the slow cooker, pour the marinade, add salt to taste. Cook for half an hour in quenching mode.
Lamb chops in a wine marinade are very tender, juicy and fragrant. This dish can be prepared even for the festive table. Garnish to it, of course, does not hurt.
Lamb chops stewed with vegetables
Composition:
- lamb ribs - 0, 7 kg;
- Bulgarian pepper - 0, 4 kg;
- onions - 0, 4 kg;
- tomatoes - 0, 3 kg;
- salt, pepper to taste;
- vegetable oil - 20 ml.
Method of preparation:
- Smear the bowl of the multicooker.
- Peel the onion. Cut into small cubes. Pour it on the bottom of the multicooker.
- Wash peppers, remove their stems and seeds. Each vegetable cut lengthwise into 4 pieces and chop the straw. Place on top of the bow.
- Wash the lamb chops, cut them into portions and pat dry with paper napkins. Rub the ribs with a mixture of salt and pepper, put on a vegetable pillow.
- Slice the tomatoes crosswise, lower for a minute in boiling water. Remove with a slotted spoon, cool and clean. Cut into cubes and place over ribs.
- Lower the lid and activate the Quenching program for 2 hours.
During this cooking time, the ribs will have time to become soft, and the vegetables will turn into a thick, fragrant sauce. Serve cooked according to this recipe can be both with a side dish, and without it. Sauce does not need additional cooking in any case - it is enough in the dish itself.
Lamb chops with potatoes
Composition:
- lamb ribs - 0.5 kg;
- potatoes - 0.5 kg;
- onions - 100 g;
- carrots - 150 g;
- vegetable oil - 80 ml;
- water - 0, 2 l;
- salt, seasoning to taste.
Method of preparation:
- Prepare the lamb chops by cutting them into pieces, washing and blotting with a napkin. Rub the pepper mixed with vegetable oil in the amount of 40 ml.
- Peel the carrots, cut them into 2-3 mm thick circles.
- Peel the onions, cut into half rings.
- Peel the potatoes, cut them into slices that are not too small, because otherwise the potatoes will turn into a shapeless mass during the stewing of the ribs.
- Pour oil into the multicooker bowl and start “Baking” mode for 40 minutes. The first 20 minutes fry in this mode, occasionally turning over, lamb ribs, then remove them and put carrots with onions and potatoes on the bottom. The remaining time, fry the vegetables.
- Add roasted lamb chops to vegetables, add salt and pepper. Pour in an incomplete glass of water.
- Lower the lid and turn on the Quenching program. Set the timer for an hour. After completion of the program, leave the dish for 15 minutes in the heating mode.
Lamb chops, stewed with potatoes, is a full and satisfying dish. Potatoes, soaked with mutton juice and aroma of spices, it turns out very tasty.
Lamb chops can be cooked in a slow cooker separately or immediately with vegetables, potatoes. In the latter case, they will not need a side dish.
