What can be made from lamb ribs. Lamb ribs in the oven are dishes for real gourmets. Lamb ribs in a slow cooker

Lamb is great for both regular frying and kebabs. We offer two lamb ribs.

Recipe for lamb ribs with onions

You will need the following ingredients:

lamb fat tail fat weighing 150 grams or 120 grams of odorless vegetable oil;
about 700 grams of lamb ribs;
half a kilo of onions;
coriander, salt and cumin.

Cut the tail fat into cubes and place it in a heated cauldron. Don't interfere. The lard should begin to melt. Once the bottom of the pieces turns yellow, turn them over to the other side. Once the lard has turned golden brown, remove it using a slotted spoon and set aside. The dish will be more tasty if fat tail fat is included in the recipe for lamb ribs. But regular vegetable oil is also suitable for it. Pour it into a cauldron and heat it until it starts to smoke slightly.

Place the peeled onion in well-heated oil. Entirely. It should be fried on all sides and acquire a dark red color. After which you need to catch it with a slotted spoon and throw it away. We won't need it anymore.

The oil has been heated, saturated with onion aroma, now it’s time to put the lamb ribs in it. As soon as one side browns, immediately turn it over to the other. You need to stir frequently as it cooks very quickly. The lamb ribs recipe is also suitable for defrosted meat. Fry the specified amount of meat for only a short time - about five minutes.

When the frying stage has reached the point where bones begin to appear on the ribs, it’s time to add the remaining ingredients. Start with cumin. By dipping it into hot oil, you achieve a special taste and aroma. Add coriander and some salt. Stir the meat. Now chop the onion into half rings, throw it over the ribs and add a little more salt. Don't interfere. Close the cauldron with a lid and leave for half an hour or more. Reduce heat to low.

Once the time is up, open the lid and stir everything. All that remains is to try to see if there is enough salt. Wait a couple more minutes for the moisture to evaporate a little. And the one that remains should thicken. As you can see, the recipe for lamb ribs is very simple.

Place the finished dish on a plate. You can sprinkle with herbs. It is recommended to serve with hot fresh flatbreads.

Lamb ribs shashlik. Recipe

For a delicious lamb kebab you will need:

lamb ribs;
ground cumin, coriand, sumac;
onion;
salt and pepper.

You need to start cooking barbecue by choosing meat. It should not be lean; it must contain lard. You don’t have to eat it, but without it the kebab will be dry and tasteless. Marinate the ribs in ground coriander and cumin. Add salt and pepper. Let the meat stand for several hours, then start frying. Serve the kebab with sweet onions sprinkled with sumac.

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My dear readers, lovers of lamb dishes! I offer you a new selection of simple lamb recipes. How to cook lamb ribs watch and read further.

Lamb ribs - recipes for everyone / How to cook lamb ribs

Recipe Lamb ribs stewed in their own juices

Ingredients:

0.5 kg lamb ribs
4 things. onions
vegetable oil
pepper

Cooking method:

Peel the onion and cut into strips.
Cut the ribs into portions.
Pour vegetable oil into a cauldron or cauldron, add ribs and onions.
Simmer the lamb, covered, over low heat for 15 minutes.
Add a little salt and close the lid again, without stirring, simmer the lamb for about 1.5 hours.
Before serving, add salt to taste and serve.

Recipe Lamb ribs with prunes

Ingredients:

700 gr. lamb ribs
handful of prunes
onion
2-4 teeth. garlic
1.5 tbsp. l. tomato paste
0.5 tsp each coriander, cumin, rosemary, ground nutmeg
Bay leaf
hot chili pepper

Cooking method:

Heat vegetable oil with garlic and spices in a cauldron. Chop the onions and carrots into strips.
Transfer the vegetables to a cauldron and simmer until soft.
Cut the ribs into portions.
Coat the ribs with tomato paste and immediately place in the cauldron.
Wash the prunes and place on the ribs.
Salt the dish and pour in a little water.
Close the cauldron with a lid and simmer for about an hour over low heat.

Recipe Lamb ribs stewed with onions

Ingredients:

lamb ribs
onion
vegetable oil
pepper
rosemary
spices to taste

Cooking method:

Divide the ribs in two and fry in a cauldron with cumin.
Cut the onion into half rings and place on top of the lamb.
Close the cauldron with a lid and simmer over low heat for about 40 minutes.
Then mix the dish with salt and season with spices.
Serve the dish with lavash and dry red wine.

Recipe Lamb ribs with apples

Ingredients:

600 gr. lamb ribs
onion
sour apple
2 tbsp. l. soy sauce
1 tbsp. l. balsamic vinegar
pepper
pinch of sugar
vegetable oil
greenery

Cooking method:

Fry lamb on rib in vegetable oil until crisp.
Season with salt and pepper.
Cut apples and onions into slices or thin strips.
Place onions, apples in a cauldron with the ribs, pour over soy sauce, balsamic vinegar and season with sugar to taste.
Simmer the ribs covered for about 30 minutes.

Video recipe "Lamb ribs"

Have fun cooking and be healthy!

Always yours Alena Tereshina.

Lamb is gaining increasing popularity among our compatriots. People who care about their health are attracted by its beneficial properties, because, saturating the body with essential amino acids, vitamins and microelements, it does not negatively affect cholesterol levels and is a product that does not have a high calorie content. Culinary experts value lamb for its delicate and completely unique taste. Lamb ribs are especially prized by chefs. They can be prepared in a variety of ways. Lamb ribs in the oven are prepared according to several unique recipes, but no matter which one is chosen, if the cooking technology is followed, the resulting dish will delight you with its delicate taste and unsurpassed aroma.

Cooking features

Lamb ribs are loved because they are tender, juicy and flavorful. However, they will not necessarily be so if you do not take into account several important points when preparing them.

Lamb has tender meat, but not old ram. Therefore, it is advisable to purchase ribs that belonged to a young animal. They are small, odorless, the fat on them is white or light yellow, without pronounced yellowness.
When meat is frozen and then thawed, it loses its juiciness. Therefore, if you want the lamb ribs to turn out juicy in the oven, you need to buy them fresh or chilled, that is, not frozen.
When baked, a thin film is formed on the ribs, allowing them to retain their juiciness and aroma. However, if you marinate the product before cooking, it will smell even more tempting. In addition, marinating allows you to slightly reduce the cooking time, which is considerable.
The cooking time for lamb ribs depends on their size and age of the meat. Lamb ribs are baked from an hour to an hour and a half, an adult lamb - from one and a half to two hours. Cooking time can be reduced if you first marinate the ribs for at least 3-4 hours or boil them until half cooked. True, pre-boiled and then baked ribs have a slightly different taste, so it is advisable to limit yourself to marinating.

You can bake lamb ribs in the oven in foil, in a sleeve, or on a wire rack. And each cooking method has its own characteristics, which are described in detail in the recipe.

Lamb ribs baked on the grill

lamb ribs – 1 kg;
honey – 10 ml;
sugar – 15 g;
olive oil – 40 ml;
dried thyme – 10 g;
oregano – 10 g;
pepper mixture – 10 g;
paprika – 10 g;
garlic – 2 cloves;
lemon – 1 pc.;
Tabasco sauce – 5 ml;
dry white wine – 20 ml;
butter – 100 g;
salt - to taste;
mustard – 20 ml.

Cooking method:

Rinse the ribs, cut into portions and dry with a napkin.
In a small bowl, combine thyme, oregano and pepper mixture. Add garlic finely chopped with a knife or passed through a press. Dilute this mixture with olive oil. Brush the resulting sauce onto the ribs and place them in the refrigerator for an hour to marinate a little.
Pour water onto a baking sheet and place it in the oven. Place a wire rack over it and place the marinated ribs on it.
Turn on the oven, wait until the temperature reaches 190 degrees, and cook the ribs at this temperature, first 40 minutes on one side, then 30 minutes on the other.
In a small saucepan, combine wine, honey, sugar, salt, paprika, juice from one lemon, Tabasco sauce and mustard. Heat over low heat without letting it boil. Add butter and wait for it to dissolve.
Treat the ribs with the sauce and place them in the oven for another half hour.

Make sure there is water in the pan while cooking the ribs, otherwise the ribs may turn out too dry. When offering this dish to guests, keep in mind that it turns out to be very spicy.

Lamb ribs baked in the oven in foil

lamb ribs – 1 kg;
fresh parsley – 100 g;
tomatoes – 0.3 kg;
hard cheese – 100 g;
dried basil – 10 g;
garlic – 2 cloves;
lemon – 1 pc.;
vegetable oil – 60 ml;
salt, pepper - to taste.

Cooking method:

Rinse the ribs well and dry.
Wash the tomatoes, pat dry with a napkin, and cut into thin slices using a special vegetable knife.
Grind the cheese on a fine grater.
Wash the greens and chop them with a knife (separately).
Squeeze lemon juice into a small bowl, add finely chopped garlic, parsley and dried basil. Marinate the ribs in this sauce. You need to marinate for at least an hour, keeping the meat in the cold during this time.
Heat oil in a frying pan. Place the ribs in it and fry over high heat until golden brown.
Prepare the foil. Each rib will require a separate piece, but it is better to fold the foil in half.
Place a rib in the center of a piece of foil, salt and pepper it to taste. Cover with tomato slices and sprinkle with cheese. Wrap in foil and place on a baking sheet.
Do the same with the remaining ribs.
Preheat the oven to 200 degrees and place a baking sheet with ribs in it. Bake them for one and a half hours.

You can serve lamb ribs prepared according to this recipe in foil or unwrapped and placed on a plate. A side dish is not necessary for this appetizer, but it goes well with fresh vegetables. Therefore, pickled onions or a salad of fresh vegetables would be appropriate in this case.

Lamb ribs baked in a sleeve

lamb ribs – 1 kg;
garlic – 1 head;
fresh dill – 100 g;
fresh cilantro – 50 g;
thyme – 5 g;
salt, pepper - to taste.

Cooking method:

Prepare the ribs by rinsing them well and pat dry with a towel.
Finely chop the cilantro and dill with a knife.
Peel the garlic and cut into small pieces.
Place the herbs, thyme and garlic in a mortar. Add pepper and salt and mash well with a pestle.
Rub the spicy mixture over the ribs and leave in a cool place for an hour.
Place the ribs in a roasting bag. Tie the sleeve on both sides or secure its edges tightly with special clips. Make several small holes in the film to allow steam to escape. Holes are easily made with a toothpick.
Preheat the oven to 180 degrees and place a baking sheet with ribs in it.
Bake the ribs in the sleeve for one and a half hours.

Tender and flavorful ribs prepared according to this recipe are unlikely to leave anyone indifferent. You can serve them with potatoes or separately. It’s a good idea to offer tomato sauce with the ribs.

Lamb ribs in honey glaze

lamb ribs – 1 kg;
honey – 20 ml;
ketchup – 20 ml;
mustard – 20 ml;
sesame (optional) – 20 g;
salt - to taste.

Cooking method:

Melt honey until liquid, mix with mustard and ketchup. Stir until the sauce is completely smooth.
Brush the sauce onto the ribs, which have been previously washed and dried with a towel. Leave to soak in the refrigerator for 2 hours.
Place foil on a baking sheet and place ribs on it. Cover them with a layer of foil.
Place the baking sheet with the ribs in an oven preheated to 190 degrees.
After half an hour, turn the ribs over, cover again with foil and place back in the oven.
After another half hour, remove the ribs again, brush them with the remaining sauce, and sprinkle with sesame seeds. Return to the oven, but this time without covering with foil. Bake for half an hour.

Lamb ribs baked in honey mustard glaze look very appetizing. Their taste will not disappoint you either.

Lamb ribs with potatoes in pots

lamb ribs – 1 kg;
potatoes – 0.5 kg;
celery root – 100 g;
onions – 100 g;
tomatoes – 0.5 kg;
cheese – 100 g;
hot capsicum – 1 pc.;
salt, seasonings - to taste;
vegetable oil - how much will be needed.

Cooking method:

Wash the pepper, cut it, remove the seeds. Grind the pulp in a blender. Mix with 40–50 ml olive oil and seasonings.
Rub the ribs washed and dried with napkins with the spicy mixture and marinate in the refrigerator for an hour.
Peel the potatoes and cut into small cubes.
Cut the peeled celery root into small cubes.
Cut the peeled onion into small pieces.
Heat oil in a deep frying pan and add diced potatoes, celery and onions. Sauté over medium heat until the vegetables are lightly browned.
Arrange the vegetables in the pots.
Remove the ribs from the refrigerator and shake off any excess pepper. Place on potatoes. Pour half a glass of warm water into each pot.
Cut the washed tomatoes into cubes and place on the ribs.
Grate the cheese and sprinkle it on the dish.
Place the pots in the oven. Turn it on and wait until the temperature reaches 180 degrees. After this, cook the dish for an hour and a half at the specified temperature.
Let the pots stand for 15 minutes in the switched off oven, after which they are ready to be served.

Almost everyone likes roast lamb ribs. This recipe is worth adding to your personal cookbook.

Cooking lamb ribs in the oven is a good idea. A variety of recipes allows you to choose the one that suits your taste. At the same time, the dish will certainly turn out to be aromatic, juicy, and satisfying.

Step 1: prepare the onion.

Using a knife, peel the onion and then thoroughly rinse the ingredient under running warm water. Place the vegetable on a cutting board and, using the same sharp equipment, chop the onion the way you like best. You can cut the component into rings, half rings or squares, or even into thin strips. Transfer the chopped ingredient to a free plate.

Step 2: prepare the lamb ribs.

To begin with, rinse the lamb ribs well under running warm water and then transfer the component to a cutting board. Using a sharp knife or kitchen meat hatchet, cut the main ingredient across the bones into small pieces. Attention: How to cut ribs depends on their size and the amount of meat on the bones. If there is not a lot of meat, then you can cut the ingredient along the ribs into pieces. After this, rinse the meat again under running water and transfer it to a free plate.

Step 3: prepare lamb ribs stewed in their own juices.

Pour a small amount of vegetable oil into a saucepan with a thick bottom and then put the ribs and chopped onions into the container. Place the pan on medium heat, cover it with a lid and simmer the dish for 15 minutes. During this period of time, these two components release juice, and this is what we need. After the allotted time has passed, remove the lid from the container and add salt and ground black pepper to taste. Attention: At the first stage of preparing the dish, it is better not to add enough salt to the onions and ribs. Therefore, we salt the ingredients 1/4 part less than your usual norm. Mix everything well using a wooden spatula. Cover the pan again with a lid and continue to simmer the dish in its own juice over low heat for 1.5-2 hours. Important: there is no need to open the lid from time to time and mix everything with a spatula, since lamb ribs should be stewed in the concentration of their juices. As soon as the specified time for cooking the dish has expired, remove the lid from the pan, use a tablespoon to test the liquid in which the meat was stewed for salt and add more salt if necessary. Now you can mix the dish well with the available equipment and turn off the burner. You don’t have to steep the ribs, but serve them immediately to the table.

Step 4: serve lamb ribs stewed in their own juices.

Using the same wooden spatula, transfer the ribs to a serving dish, and pour the juice remaining in the pan over the meat. The dish turns out not only very tasty and aromatic, but also very tender. These ribs are served with side dishes such as potatoes, rice, any cereal of your choice, as well as vegetable salads. Enjoy your meal!

- – The dish is best served hot, because after the ribs cool, a greasy film appears on their surface, but this is what anyone likes.

- – The finer we chop the onion, the better it will dissolve in the dish and we will practically not feel it.

- – Instead of a thick-bottomed pan, you can use a casserole dish.

- – To prepare such a delicious dish, you can add not only lamb ribs, but also pork and beef.

- – If you don’t have a special kitchen hatchet on hand, don’t be upset, because if you buy meat at the market in a butcher’s shop, then you can ask the seller to immediately chop your ribs into the pieces that suit your taste the most.

This is not to say that lamb on the table is a common occurrence. It is not cooked and eaten as often as other types of meat, although lamb, especially young lamb, is an easily digestible dietary product and contains no cholesterol.

Regular consumption of lamb speeds up metabolism, so it should be included in the diet of those who want to lose extra pounds without depleting their diet.

It’s worth cooking and enjoying juicy, aromatic lamb once, and it will take a firm place among your favorite dishes.

Subtleties of choosing lamb ribs

For cooking, it is better to take young lamb meat, it is light, and the characteristic smell, which often causes dislike for lamb, is almost absent. You may come across the opinion that lamb is tough, but this is often due to improper preparation.

By the color of the lamb you can determine whether the animal is young or not: the redder and brighter the meat, the older the animal. This product can also be deliciously prepared, but the meat of a mature specimen will have to be marinated (by the way, marinating will also remove the smell from the semi-finished product).

During cooking, lamb meat is covered with a thin layer of juice, which thickens as it cooks and retains its aroma and unique taste; the meat appears as if under a natural film. It should be eaten immediately after cooking, hot.

How to deliciously bake lamb ribs in the oven

Ingredients	Quantity
Lamb ribs -	kilogram
Honey -	half a tablespoon
Sugar -	3 tablespoons
Olive oil -	2 tablespoons
Seasonings (thyme, oregano, white pepper) -	1-2 teaspoons
Paprika -	3 teaspoons
Garlic -	2 slices
Lemon -	1 PC.
Tabasco sauce -	5 tablespoons
Dry wine -	half a tablespoon
Butter -	100 g
Mustard -	taste
Cooking time: 180 minutes	Calorie content per 100 grams: 335 Kcal

For those who like it hot - a recipe for spicy ribs.

To begin with, the ribs are marinated. Mix oregano, thyme, paprika, finely chopped or crushed garlic. All this is thoroughly mixed with the addition of olive oil; the oil must be added gradually so that the mixture acquires a sour cream consistency.

Wash the ribs and dry with a napkin, then spread the marinade and leave for an hour.

After this, the ribs are laid out on a wire rack, which must be placed on a baking sheet into which 400 g of water is poured. You need to bake the meat at 190 0 for an hour, then turn the ribs over and bake for another half hour.

In order for the meat to acquire the necessary spicy taste, you will have to prepare the sauce. Lemon juice, honey, Tabasco, wine, mustard, sugar are mixed in a small container, salt is added to taste. Heat, stirring constantly, until boiling. After boiling, do not forget to add butter.

All these steps need to be done by the time it is time to remove the finished ribs from the oven. They need to be taken out, poured over the sauce and put back in the oven, at the same temperature, for another half an hour.

After which an unusually tasty and aromatic dish is served to the table.

Juicy lamb ribs with potatoes in the oven

A dish for a substantial snack, very easy and quick to prepare. For lamb with potatoes you need:

Lamb (ribs) – 2 kg;
5-6 large potato tubers;
3 cloves of garlic;
Rosemary;
Lemon;
Olive oil;
Seasonings (Italian herbs);
Pepper;
Salt.

First, the ribs are marinated. To do this, herbs, garlic (finely chopped or put through a crush), lemon zest, pepper, salt, oil, and the juice of half a lemon are mixed. Wash the ribs, dry with a napkin, cut into portions, rub with the resulting mixture and leave for an hour.

The peeled potatoes are cut into thin rings, and the remaining half of the lemon is also thinly sliced. Place parchment on a baking sheet and coat with oil. Place potatoes, lemon, rosemary on it. Add salt and pepper to taste.

Then place the lamb ribs on the side dish. Place the dish in the preheated oven and bake for at least half an hour.

How to cook lamb ribs in foil in the oven with spices

Lamb ribs in foil baked with tomatoes - a light, healthy dish from Caucasian cuisine.

For preparation you need:

A kilogram of ribs;
2 large onions;
4 large tomatoes;
Greens (parsley, for Caucasian flavor - cilantro);
Spices (thyme, thyme, rosemary);
Salt.

Rub the ribs, cut into portions, with spices, salt and marinate for 2 hours.

Place the pickled pieces in the form, then the tomatoes (chopped), onions, sprinkle with herbs on top.

Cover tightly with foil. Bake in the oven at 190 0 for 2 hours.

Marinades for lamb ribs in the oven

The taste of cooked ribs depends largely on the marinade. Therefore, you should not limit yourself to the marinades indicated in the recipes. You can try marinades from other meat dishes, experiment with seasonings and spices.

Lemon-garlic marinade

For mixing you need:

Lemon juice (squeeze half a lemon);
Grated or finely chopped zest;
Oregano;
Garlic - 5-6 cloves;
A tablespoon of olive oil;
Pepper;
Salt to taste.

Orange-honey

Peculiar composition:

Mustard;
Orange juice - half a glass.

A spicy and sweet marinade that gives the meat a unique, fresh, sweet taste.

Fruity and peppery

This marinade is good for those who are partial to bright, sweet-spicy flavors:

5 juicy ripe kiwis;
A teaspoon of red pepper;
Nut butter - 4 tablespoons;
A teaspoon of cardamom.

Cut the kiwi into large pieces, grind until smooth, add pepper, cardamom, and oil. You can also beat it in a blender.

If you don’t have nut oil, you can replace it with olive oil mixed with lemon juice.

Lamb meat should be kept in this marinade for at least 2 hours.

Sour cream and onion

Here you will need:

A teaspoon of paprika;
Green onions - a few feathers;
A bunch of cilantro;
A bunch of parsley;
200 g sour cream;
Ground seasonings to taste.

Chop the greens, mix with sour cream and seasonings, after which the marinade should sit for about half an hour.

The meat is generously coated with the prepared mixture and aged for 40-50 minutes. To enhance the taste, you can pour it over it before baking.

On red wine

For this marinade you need:

Dry red wine - 100 g;
A teaspoon of chopped ginger;
A teaspoon of dry herbs (you can use a set of Italian herbs).

Heat the wine, mix with ginger and herbs. The meat is marinated for at least 6 hours.

In general, barbecue marinades are great for lamb if you want to try different flavors of fresh juicy lamb.

Pomegranate-soy

Meat cooked under this marinade acquires not only a new taste, but also color.

Here the proportions of the marinade components are given based on 1.5 kg of ribs.

Pomegranate juice - a glass;
Soy sauce – 150 g;
Sugar - 1-2 teaspoons;
Sunflower oil – 5 tablespoons.

The ingredients are mixed, the finished marinade must be poured in such quantity so that the meat can be well soaked.

You need to pour it into meat that has already been grated with pepper and covered with chopped onions. A container of lamb costs at least 12 hours.

Young lamb meat needs to be marinated only slightly to enrich the taste.

If you bought red meat, that is, the meat of a mature animal, then you can get rid of the characteristic smell as follows: all the fat is cut off from the meat, and the meat itself is thoroughly rubbed with nutmeg.

In order for the meat of a mature animal to be soft, it must be marinated for a day, rubbed with vinegar and vegetable oil.

You can check the readiness of the lamb by piercing it in the meatiest part; if the juice that begins to stand out is clear, then the dish is ready.

You can marinate lamb ribs (and not only) in a resealable bag. The meat is placed in a bag, the marinade is poured into it, the bag is closed (tied), everything is mixed. Then you can maintain it for the required time, periodically stirring the contents of the bag (without untying!).

When mixing marinades, first of all you need to focus not only on the recipe, but also on your own taste, try to achieve proportions that give the optimal result, exactly to your taste.