Skillfully cooked lamb ribs, the recipe of which is very much appreciated by housewives, is not only a healthy and dietary dish, but also a very aromatic food that stimulates the appetite. This dish is ideal for a holiday; it can be effectively served to the table and please your loved ones and guests.

How to cook lamb ribs?

To make the dish juicy and aromatic, you should take into account some of the nuances:

1. To avoid an unpleasant odor, it is worth choosing the ribs of a young lamb. They are medium-sized, the meat on them has a lighter color, and the fat is not yellow, but also light.
2. Meat can be stewed or baked in the oven, fried in a pan or on the grill.
3. Lamb ribs are combined with many types of sauces: spicy, sweet and sour, spicy, containing mayonnaise, wine, lemon juice, olive oil, soy sauce, spices.
4. Ribs are combined with many vegetables: potatoes, onions, carrots, zucchini, peppers, tomatoes.

Lamb ribs in the oven - recipe

There is a variant of a dish that is very simple to prepare, but turns out to be incredibly tasty - this is lamb ribs in the oven with potatoes. It will be a wonderful decoration for the table of any family holiday. Intense aroma, tender lamb, favorite potatoes and crispy cheese crust - this is what baked lamb ribs will be remembered for at the festive celebration.

Ingredients:

• ribs - 1 kg;
• potatoes - 1 kg;
• cheese - 100 g;
• tomatoes - 4 pcs.;
• onion - 1 pc.;
• hot pepper - 1 pc.;
• olive oil - 4 tbsp. l .;
• salt - 4 tsp

Preparation

1. Chop a pod of pepper, mix with oil and salt. Smear the ribs.
2. Chop and fry the vegetables.
3. Pour water over the ribs, put vegetables and cheese on top.
4. Bake for 1 hour.

Lamb ribs soup

Any dishes created with the use of broth are distinguished by a rich taste and aroma. Pea soup with lamb ribs will not be an exception in this regard and will become a favorite treat for the whole family. In addition to excellent taste, the food will bring tangible benefits, since the broth prepared on the basis of this type of meat has a lot of nutrients.

Ingredients:

• ribs - 0.5 kg;
• dry peas - 150 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• potatoes - 4 pcs.;
• bay leaf - 1 pc .;
• greens to taste.

Preparation

1. Cook the ribs for 2 hours.
2. Leave the peas to soak.
3. Place the peas, bay leaves and potatoes, cut into strips, into the broth.
4. Fry onions and carrots and add to the rest of the food.
5. After 10 minutes, add spices and herbs, cook for another 5 minutes.

Lamb ribs in a pan

To cook deliciously fried lamb ribs, you need to use young lamb meat. In this case, it will be sweetish-spicy, without any extra specific smells. Its meat is lighter and more tender, the layer of white fat should be thin. Before starting cooking, the ribs must be well washed, dried and pickled in mixed spices.

Ingredients:

• ribs - 1 kg;
• onions - 2 pcs.;
• olive oil - 3 tbsp. l .;
• soy sauce - 1 tbsp. l .;
• balsamic sauce - 2 tbsp. l .;
• garlic - 3 cloves;
• lemon juice - 1.5 tbsp. l.

Preparation

1. Combine butter, sauces, lemon juice, garlic and onion. Spread the marinade on the ribs and leave for 6 hours in the cold.
2. Fry in a preheated pan for 20 minutes.
3. Brush with marinade, cover and let stand for another 20 minutes.

Lamb chops stewed with potatoes

At the end of summer, when all the vegetables have already grown in the country, you can make stewed lamb ribs with potatoes in a cauldron, over an open fire. Smoked aromas favorably set off the taste of tender lamb with young vegetables. It is important to remember that any meal will not do without fragrant spices: black pepper, thyme, basil, cilantro and others, which will add spice to the dish.

Ingredients:

• ribs - 1 kg;
• potatoes - 1 kg;
• onions - 3 pcs.;
• tomatoes - 2 pcs.;
• carrots - 1 pc.;
• bulgarian pepper - 1 pc.;
• hot pepper - 1 pc.;
• garlic - 4 cloves;
• greens - a bunch.

1. Chop ribs, onions, hot peppers and mix, let it brew for 20 minutes.
2. Fry the ribs for 10 minutes. Add carrots and onions to them. Fry for 10 minutes.
3. Attach the rest of the vegetables. Simmer lamb ribs with potatoes for 15 minutes.

Lamb ribs pilaf

One of the most popular recipes with which housewives like to cook lamb ribs is pilaf, which is considered a real Caucasian dish. To succeed, you need to choose the paired ribs of a young lamb and long grain rice. To make lamb ribs, the correct recipe assumes that the carrots must be cut into strips, not grated.

Ingredients:

• ribs - 1 kg;
• rice - 1 kg;
• onions - 2 pcs.;
• carrots - 4;
• vegetable oil - 1 glass;
• garlic - 2 heads;
• hot pepper - 1 pc.;
• spices;
• salt - 3 tsp

Preparation

1. Pour the rice with cool water.
2. Put the ribs in the butter, fry for 10 minutes.
3. Send the onion to the meat, mix, fry for 5 minutes and add carrots, fry for another 5 minutes.
4. Pour boiling water over everything, add salt, spices, garlic.
5. Add rice, pour boiling water over. Cook until tender.

Lamb ribs stew

There is a bright and aromatic dish that will create an atmosphere of celebration on the most ordinary day - this is a ragout of lamb ribs with vegetables. The dish has a pronounced taste and amazing aroma. In addition, it is truly a storehouse of vitamins and nutrients, thanks to the presence of a large variety of vegetables.

Ingredients:

• ribs - 1 kg;
• potatoes - 6 pcs.;
• bulgarian pepper - 1 pc.;
• onion - 1 pc.;
• carrots - 1 pc.;
• tomato - 2 pcs.;
• garlic - 4 cloves;
• bay leaf - 1 pc .;
• spices;
• greens.

Preparation

1. Fry the ribs for about 10 minutes. Cut vegetables, except potatoes, send to the ribs, fry for 5 minutes.
2. Send the potatoes to the ribs, add water. Simmer for 45 minutes.
3. Add spices, simmer for another 10 minutes.

Lamb ribs on the grill

The dish cooked on the grill will be an excellent snack for any picnic. You can add spice and emphasize the rich taste if you use a marinade for lamb ribs. It is made using various recipes: housewives take a variety of sauces based on mayonnaise or tomato paste. The ribs are impregnated, softer and softer.

Ingredients:

• ribs - 1 kg;
• onions - 2 pcs.;
• cilantro - 1 bunch;
• paprika - 1 sachet;
• tomato - 4 tbsp. l.

Preparation

1. Rub the ribs with salt and pepper. Then rub them with a mixture of paprika and dried tomato.
2. Cut the onion into rings, chop the greens, mix with the ribs.
3. Simmer ribs on charcoal grill. To roast lamb ribs well, the recipe assumes that they need to be cooked for 1 hour.

Lamb ribs in a slow cooker

To shorten the time spent in the kitchen, you can use a multicooker. This will not affect the incredible taste of lamb ribs with vegetables. At the same time, the aroma, juiciness, and flavor of the Caucasian cuisine will be preserved. Using this home appliance, you can quickly create a festive treat with much less effort.

Ingredients:

• ribs - 1 kg;
• garlic - 3 cloves;
• onion - 1 pc.;
• carrots - 1 pc.;
• bulgarian pepper - 1 pc.;
• zucchini - 1 pc.;
• rosemary -1 tbsp. l .;
• pepper - 1 tsp;
• salt - 2 tsp;
• olive oil - 4 tbsp. l.

Preparation

1. Mix half the oil with salt, pepper and rosemary. Squeeze the garlic into the marinade. Rub the ribs with the mixture and leave for 45 minutes.
2. Switch on the "Fry" program and fry the ribs for 3-6 minutes on each side.
3. Place vegetables in a bowl. Fry for 3-4 minutes.
4. Pour a little water into the bowl, switch to the Stew program. To bring the lamb ribs to readiness, the recipe involves stewing them for 1 hour.

Lamb ribs with potatoes in a cauldron

Lamb ribs in a cauldron with vegetables are considered one of the most memorable and delicious dishes. To prepare this delicacy, in addition to vegetables and ribs, you need to stock up on a cauldron, a fire and a great mood. The food can be prepared not only during the trip to nature, but also at home. This will help make lamb ribs, a simple recipe that will appeal to guests and households.

Ingredients:

• ribs - 1.5 kg;
• potatoes - 0.5 kg;
• tomatoes –3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• hot pepper - 0.5 pod.

Preparation

1. Put the chopped ribs on the bottom of the cauldron. Fry for 20 minutes.
2. Add onions, carrots, fry for 5 minutes.
3. Pour boiling water over ribs, place other vegetables on top.
4. To cook lamb ribs, the recipe assumes that they need to be simmered for 1.5 hours.
   

For once, lamb was brought to our supermarket, so I immediately took a kilogram of ribs to make my favorite dish - lamb ribs in a cauldron with Crimean-style vegetables. Of course, a fresh Crimean lamb, which could be bought from the Tatars on the market for ridiculous money by our standards, is in no way comparable to what was sold here, but what is, that is.
We wash the ribs, cut them into small pieces, if there is fat, we cut it off, it will still be useful to us. Salt, black and red pepper to taste. Finely chop the onion and mash it until the juice is released. Onions are the best marinade for lamb, and for its meat. Add a couple of tablespoons of soy sauce.

Add some dried basil

and the traditional Crimean Tatar seasoning for meat, which I buy every year in Evpatoria on the market with a year's supply.

At the end of the process, add olive oil and mix everything with your hands!

Leave the meat to marinate for at least half an hour and cook the remaining ingredients - onions, carrots, garlic and herbs.

For the high-quality preparation of this dish, we will definitely need a cauldron. This is over 50 years old and still serves me faithfully.

If there is lamb lard, then we drown it, if not, then the usual sunflower oil is about 100 ml. pour and heat until a slight haze appears. Put 2 cloves of garlic and a couple of small hot red peppers in the oil

, 3-5 minutes, until the garlic is covered with a brown crust.

We take out the garlic and pepper, and load the marinated ribs. Be careful not to burn yourself in the boiling oil. Fry, stirring occasionally, for about 15 minutes, until a light crust appears.

We turn down the fire
then add onions and carrots to the cauldron. Fry onion until transparent.

Next, we take a package with Maggi Zolotistaya gravy

and add 2 tablespoons to the cauldron.

Add half a liter of clean water, mix and

cover with a lid and leave on the lowest heat for 1 hour

Prepare minced garlic and parsley

Before the end of cooking, put them in a cauldron. Be careful - from the stunning smell you can faint hungry. We set aside the cauldron from the fire, give 10 minutes to rest and

Serve on the table. Any side dish can be served with the ribs - mashed potatoes, fried potatoes, buckwheat, rice, pasta, etc. A must-have is a bottle of good red dry wine.

Have a nice dinner.

Cooking time: PT01H30M 1 h. 30 min.

Estimated Serving Cost: RUB 250

Braised lamb ribs

Delicious lamb stew with bone and juicy, delicious stewed vegetables!

What to cook from: for 4 servings

Lamb ribs (meat on the bone, brisket) - 1 kg;
Onions - 2 pcs.;
Tomatoes - 2 pcs.;
Eggplant - 2 small;
Bulgarian peppers, sweet - 2 pcs.;
Garlic - 2 cloves;
Lemon - 0.5 pcs.;
Spicy herbs, for example: marjoram, oregano, thyme, basil, mint - pinch at a time;
Greens (parsley, basil, dill, wild garlic);

Vegetable oil for frying

How to cook:

1. Rinse the lamb, cut into pieces (4 or 8 pieces). Pour over with lemon, let stand for 5 minutes so that the juice is absorbed. Salt. Sprinkle with spices. Leave to marinate for another 30 minutes;
2. chop: onion, tomatoes, eggplant and pepper - into cubes. Garlic - in small pieces;
3. pour a little oil into the pan and quickly fry the ribs on 2 sides (so that a crust forms that holds the juices inside the pieces of meat). Pour onions, tomatoes and add 1/3 cup of water. Bring to a boil, cover and simmer over low heat for 40 minutes. Sometimes open and stir. If necessary, add water;
4. add bell peppers, eggplant and garlic. Simmer under the lid. After 5 minutes, taste, add salt to taste and simmer under the lid for another 15 minutes;
5. Sprinkle the finished dish with herbs and serve.

Stewed vegetables and tender lamb ribs

Cooking features and taste

Lamb ribs stewed with these delicious summer vegetables are aromatic, juicy and very tender. The juice released from the seeds during stewing thickens the vegetable gravy, adding a soft, enveloping jelly (especially when the dish is cooled).

Those who do not like the characteristic smell of lamb meat (sheep is the female version of ram or lamb is a young lamb or lamb) need not worry. Lemon juice neutralizes the lamb and lamb aromas, adding sparkling freshness. In addition, citrus juice, mixed with hot oil during frying, envelops the pieces of lamb with a thick grease and helps the meat to retain its juiciness and tenderness.

What spices to add. The herbs listed in the recipe are suitable for lamb. If you have little choice, you can take only basil or only mint, mint with basil, basil with oregano. In addition, after smelling it (suddenly you don't like it), you can add anise (star anise), cumin. You can sprinkle lamb or lamb with a pinch of turmeric or saffron.

Delicious summer food!

This dish is suitable for those who like to gnaw bones, and for those who love lamb. Braised lamb ribs perfect for a home lunch when true lovers of lamb gather at the table. Fragrant, moderately spicy, juicy and tasty ribs can warm and please anyone in cold winter weather.

Ingredients

To prepare stewed lamb ribs you will need:

lamb ribs - 1 kg;

carrots - 1 pc.;

onions - 2 pcs.;

garlic - 2 cloves;

bay leaf - 1 pc .;

hot dried pepper - 1 pc .;

salt, spices - to taste;

water - to cover the ribs completely.

Cooking steps

Fry until golden brown.

Add whole bay leaves and garlic. Add hot dried peppers whole and be careful not to break it, otherwise the dish will be too spicy and bitter. At the end of stewing the lamb ribs, discard the bay leaf and hot pepper.

Add hot water so that the contents of the patch are completely covered with water.

Bring to a boil, then reduce the heat to the smallest, cover the patch and simmer for 1 hour. Then turn off the fire. During this time, the lamb ribs will stew well, there will be almost no water left, instead of it there will be a little thick, fragrant gravy. The ribs will acquire a soft, almost creamy taste.

Bon Appetit!

Step 1: prepare the onion.

Using a knife, peel the onion from the husk and then thoroughly rinse the ingredient under running warm water. We spread 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 you can even cut it into thin straws. Transfer the chopped ingredient to a free plate.

Step 2: prepare the lamb ribs.

To begin with, we wash the lamb ribs well under running warm water and then transfer the component to a cutting board. Using a sharp knife or a kitchen hatchet, cut the main ingredient across the bones into small pieces. Attention: how to cut the 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 that, once again rinse the meat under running water and transfer to a free plate.

Step 3: prepare lamb ribs, stewed in their own juice.

Pour a small amount of vegetable oil into a saucepan with a thick bottom and then put the ribs and chopped onion into the container. We put 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 produce juice, and this is what we need. After the allotted time, remove the lid from the container and add salt and black pepper to taste. Attention: at the first stage of cooking, it is better to undersalt onions with ribs. Therefore, we salt the ingredients 1/4 part less from your usual rate. Mix everything well using a wooden spatula. We again cover the pan with a lid and continue to simmer the dish in our own juice already over low heat for 1.5-2 hours. Important: it is not necessary to open the lid from time to time and stir everything with a spatula, since the 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 taste the liquid in which the meat was stewed for salt and add salt if necessary. Now you can mix the dish well with the handy tools and turn off the burner. You can not insist the ribs, but serve them immediately to the table.

Step 4: Serve the lamb ribs, stewed in our own juice.

With the same wooden spatula, transfer the ribs to the serving dish, and pour the remaining juice on top of the meat. The dish turns out to be not only very tasty and aromatic, but also very tender. Such ribs are served with such side dishes as potatoes, rice, any cereals of your choice, as well as vegetable salads. Enjoy your meal!

- - It is better to serve the dish hot, because after the ribs cool down, a greasy film appears on their surface, but this is as you like.

- - The finer we cut the onion, the better it will dissolve in the dish and we will hardly feel it.

- - Instead of a heavy-bottomed saucepan, you can use a goose maker.

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

- - If you do not have a special kitchen hatchet at hand, do not be discouraged, because if you buy meat on the market in a butcher shop, then you can ask the seller to immediately chop the ribs for you into such pieces that you like best.