Oven ribs of lamb - gourmet dishes

Lamb is a very delicate type of meat. She is often disliked due to a peculiar aroma that not everyone likes. But if you get down to business with the desire and cook correctly, any meat gourmet will appreciate the quality of the dish.

Ribs - one of the most used parts of lamb. They are relatively inexpensive, and you can cook them in different ways. By taste characteristics they are successfully combined with many vegetables, side dishes and can be served on the table as a complete dish.

You can buy ribs in many meat pavilions. As a rule, they are sold in the form of continuous tapes that weigh about a kilogram. But if necessary, without unnecessary trouble, it can be divided into small parts.

Cooking technology

Lamb ribs are often used in both everyday and high cooking. This is not an ordinary piece of mascara that can be easily prepared. There are a number of rules, observing which you get delicious dishes from such a regular product.

• It is recommended to cook only on a slow and uniform fire.
• To add softness and juiciness, it is better to pre-cook until half cooked, and then bake in the oven.
• So that the ribs do not burn and bake evenly, you need to prepare a moist environment for them. This can be done as follows - water is poured into the mold, the grill mesh is placed on top and the meat is placed on it. Then all the fat drips into the water, and not on the baking sheet, thanks to this the product does not burn.
• For lamb ribs, be sure to prepare a spicy or spicy marinade. First, they marinate in it, and then several times they are watered during cooking.
• The ideal temperature in the oven is 180 degrees. Cooking time - 60-70 minutes.

Lamb goes well with many spices, so you can experiment with marinade.

Calorie content and nutritional value

Lamb ribs are considered dietary meat. In composition and calorie content, they occupy third place after chicken and beef. They are rich in protein - in relation to their fats more than half. They contain many amino acids, micro and macro elements, such as potassium, magnesium, phosphorus, calcium and others. Most importantly, with proper preparation, they lack cholesterol. Another feature of lamb is the ability to improve metabolism and activate the digestive system.

One cannot but mention one more unique side of the product. During baking, the bone secretes a liquid that covers the entire carcass with a film. It contributes to juiciness and unique taste, and the preservation of nutrients in meat.

Nutrition value of mutton ribs in 100 g of product:

• Squirrels - 17 g.
• Fats - 15 g.
• Calorie content - 203 kcal.
• Carbohydrates - 0 g.

Lamb is rich on bones with vitamins, primarily group B (B₁ - AT₄, AT₉, AT₁₂) Compared to other types of meat, ribs contain 30% more iron, which is responsible for the amount of hemoglobin in the blood.

We cook and choose the best marinade for ribs

In cooking, there are many different types of marinade for making ribs. It is impossible to designate any one as the best. After all, someone loves spicy food more; others prefer a delicate, slightly spicy taste.

Wine marinade

• Greens parsley, cilantro and onion.
• 6 cloves of garlic.
• 200 ml of dry wine.
• 50 ml unsweetened pomegranate juice.
• Salt and pepper to taste.

Grate the garlic, add chopped herbs, pepper and a little salt. Mix everything well.

Pour everything with wine and pomegranate juice, put ribs in the marinade and leave for several hours.

Spicy marinade with Indian notes

• 2 oranges.
• 2 limes or lemons.
• Half a pod of red hot pepper.
• 50 ml of any vegetable oil.
• 1 tbsp. l seasoning curry.
• A pinch of salt.

1. Squeeze the juice from the fruit into a deep bowl, add oil and finely chopped pepper to it.
2. Add zest from one lime, salt and curry.
3. Marinate ribs for 2 hours.

Classic lamb ribs in the oven

To prepare one of the simplest but very tasty dishes of lamb ribs at home, you will need the following products.

• 1 kg of ribs of a ram.
• 4 tomatoes.
• 2 onions.
• A bunch of cilantro (can be replaced with parsley).
• Salt and spices to taste.

1. Wash the ribs, peel and cut into portions.
2. Rub thoroughly with salt and spices, sprinkle with chopped cilantro.
3. Refrigerate for several hours (ideally for the whole night).
4. When the ribs are marinated, prepare a baking sheet. Cut the tomatoes and onions into rings, 1 cm thick. Put half on the bottom of the mold, on top of the rib, and again a layer of vegetables.
5. Cover with a lid and put in a preheated oven to 180 degrees for 90 minutes. Serve hot with any sauce.

How to bake ribs in foil

To preserve the juiciness of meat, it is often baked in foil. For faster cooking, it is pre-boiled or fried.

• 1 kg of mutton ribs.
• 1 tbsp. l vinegar.
• 1 tbsp. l olive oil.
• 3 tomatoes.
• 2 onions.
• 200 g of hard cheese.
• A bit of basil, salt, pepper and lemon juice.

1. Wash the ribs and divide into portions.
2. Prepare the fill: mix vinegar, lemon juice, olive oil and spices, whisk everything with a whisk.
3. Put meat in the marinade, leave to rest for 2-3 hours. After this time, fry on each side until golden brown.
4. Cover the shape with foil so that large edges remain. Put ribs on it, chopped onion rings and tomatoes, grate cheese on top.
5. Wrap everything in foil and send to bake at 180 degrees in the oven for 30-40 minutes.

Juicy ribs in the sleeve

This type of ribs tastes a little pungent, so to soften it, you can serve a gentle cheese or cream sauce.

• 1.5 kg of mutton ribs.
• 7 potatoes.
• 50 ml of olive oil.
• According to 1 tbsp. l French and Dijon mustard.
• 30 ml of balsamic red vinegar.
• 2 onions.
• Salt and pepper to taste.
• A few twigs of parsley.

1. My ribs and chop into small pieces. Next, prepare the marinade.
2. Combine balsamic vinegar, oil, French and Dijon mustard, a little parsley, pepper and salt.
3. We knock everything down to the consistency of the sauce. Marinate the ribs for at least an hour.
4. Then we peel and cut onion and potato rings, mix and evenly place in the sleeve, pierce it in several places.
5. We put in the oven preheated to 200 degrees for 1 hour.

Tasty and satisfying ribs with potatoes

The dish is very delicate in taste. A side dish potato makes it more satisfying, and Provencal herbs add a fragrant zest.

• 8 pcs lamb ribs.
• 5 pieces. medium potatoes.
• 1 lemon.
• 2 cloves of garlic.
• 2 tbsp. l olive oil.
• 2 sprigs of rosemary.
• Salt and pepper.
• Provencal herbs.

1. Peel the ribs well, then cook the marinade.
2. Add crushed garlic, juice and zest of half a lemon, olive oil, one sprig of rosemary, spices and Provence herbs to the dishes.
3. Rub the resulting mixture with ribs and leave for 30 minutes. Meanwhile, peel the potatoes and cut into thin rings.
4. The remaining half of the lemon is divided into circles.
5. We cover the parchment form, grease it with butter and put potatoes and lemon on the bottom. Sprinkle on top with a chopped sprig of rosemary and only then stack the ribs with marinade.
6. In the oven, bake for 30-40 minutes at a temperature of 200 degrees.

The benefits and harms of lamb ribs

Ribs are a complete dietary product, and a huge combination of elements useful to the body adds even more value to it. Consider the useful properties of lamb ribs dishes:

• Source of easily digestible protein.
• A sufficient amount of iron contributes to normal blood formation in the human body.
• The fibers present in lamb have a positive effect on the condition of the teeth.
• The presence of B vitamins positively affects the functioning of the nervous system.
• The content of trace elements positively affects the work of the gastrointestinal system and pancreas, and reduces the risk of developing diabetes.
• Lamb dishes are considered a natural aphrodisiac because they increase the reproductive strength of men.
• Calcium and phosphorus help strengthen bones.

But there are some contraindications to the frequent use of lamb ribs:

• It is not recommended to eat lamb to small children under 4 years of age, as well as to older people.
• It is undesirable to eat ribs before heavy loads or sleep.
• Ram ribs are contraindicated for people suffering from the following diseases: arthritis, hypertension, hepatitis and other diseases of the liver, kidneys, gall bladder.
• Use with caution for those who have an increased acidity of the stomach.

How to choose and store ribs?

To make the dishes of lamb ribs delicious, you must choose them correctly. Pay attention to the color of the product. The most delicious and healthy meat of lamb, it should be pale pink. The shade is darker, the older the animal was, and the meat is tougher.

Sometimes unscrupulous sellers tint the meat with dyes. To detect such a catch, you must attach a white napkin to the product. If there is no paint left, the meat is fresh. An important point is the smell and thickness of the ribs. If they belonged to a young ram, they should not have a strong smell and be thin. The fat layer is white without yellow.

Tastier dishes are obtained from fresh or chilled ribs. They can be stored in the refrigerator at a temperature not exceeding 5 degrees for about 3 days. If you freeze, the shelf life will increase to 3 months. Defrost the ribs gradually, without exposing them to sudden changes in temperature.

Ribs - one of the most delicious parts of a carcass of a ram. This is the only part that almost always turns out to be juicy and tender, thanks to the sticky film that is released during heat treatment. Enveloping meat on the bone, she does not allow him to lose juice.

From lamb you can cook a wide variety of dishes for both the casual table and for discerning and demanding guests, even on New Year's Eve. Ribs can be cooked in many ways: bake in the oven, stew, fry in a pan or grill, cook.

Watch the video: Gordon Ramsay's Top 5 Lamb Recipes (December 2024).