Lamb ribs with potatoes in the sleeve. Lamb ribs with potatoes in the oven

Mutton dishes are popular all over the world due to their unique taste. Lamb ribs are not the most expensive meat product, but many different dishes and snacks can be made from them. If you cook lamb ribs with potatoes in the oven, you get a full-fledged dish that has both meat and a side dish. At the same time, potatoes soaked in the juice and aroma of lamb become especially tasty.

Cooking features

Whatever cooking method you choose, you need to know a few features of choosing and cooking lamb ribs. At the same time, it is worth considering that baking them in the oven with potatoes also has its own specifics.

• Young lamb ribs are the most tender and tasty. When buying, you can easily distinguish them from the ribs of an old sheep by the light, white or almost white color of the fat, as well as by their small size.
• Frozen ribs are of little use for baking or stewing in the oven, as they are not juicy enough. The fact is that during freezing and subsequent defrosting, the structure of the meat changes slightly, it loses liquid. The ribs take a long time to cook, and if they have little juice, they end up dry and tasteless. If you have no choice and you have to cook frozen ribs, defrost them properly. By letting them thaw in the refrigerator, you minimize the risk of meat losing moisture, but by defrosting the product in the microwave or water, you, on the contrary, will increase this risk. So rushing will not lead to anything good.
• Ribs cook faster if marinated first. In addition, the spices and spices that make up the marinade will make the dish more tasty and aromatic. The only wish: do not add salt to the marinade, as it draws liquid from the products. You can add salt to the ribs only before sending them to the oven, not earlier.
• To "seal" the juice inside the ribs, you can fry them over medium heat, and then bake them according to the instructions in the recipe.
• When cooking ribs with potatoes in the oven, lay them on top of vegetables. In this case, the juice that will flow from the ribs during baking will soak the potatoes and other products that make up the dish, as a result of which its taste and aroma will be brighter and richer.
• To make the ribs juicy when baking in the oven, you can use foil or a culinary sleeve. However, in this case, the ribs will not brown.

Despite the fact that lamb ribs with potatoes is a self-sufficient dish, it can be served with tomato sauce, fresh, salted or pickled vegetables. With them, the dish will only win.

Lamb ribs with potatoes and rosemary

• lamb ribs - 2 kg;
• potatoes - 1 kg;
• garlic - 4 cloves;
• rosemary - 4 sprigs;
• lemon - 1 pc.;
• olive oil - 40 ml;
• salt, seasonings - to taste.

Cooking method:

• Wash lamb ribs thoroughly. Chop them into serving pieces. If you have the ribs of a young lamb, you can leave 2 bones in each piece, if the ribs are large - one at a time. After breaking into pieces, the ribs must be washed again so that no bone fragments remain on them, and dried with paper towels.
• Prepare the marinade. To do this, squeeze the juice from a whole lemon into a small container. Grate the lemon zest on a fine grater - it will need no more than a teaspoon. Put the zest into the lemon juice. Crush the garlic in a garlic maker, mash the rosemary and put in the juice along with other spices.
• Rub the lamb ribs with the marinade and refrigerate them for an hour.
• Peel the potatoes, cut them into strips, as for french fries. Add seasonings to taste, lightly salt it. Pour the oil into the potatoes, mix it and put it in a baking dish. Before this, foil can be laid in the form, although this is not necessary.
• Remove the pickled ribs from the refrigerator, salt them and put them on the potatoes.
• Preheat the oven to 200 degrees and put the form with the ribs in it, covering them with foil. Bake for 40 minutes, then remove the foil. Continue baking for another 40 minutes, turning the ribs to the other side 20 minutes before they are done. If you feel like the potatoes are starting to burn, add some water or broth to the pan.

Video recipe for the occasion:

When serving, the dish can be decorated with sprigs of fresh rosemary, lemon slices. The seductive aroma of this dish is unlikely to leave anyone indifferent.

Lamb ribs with potatoes and eggplant

• lamb ribs - 0.5 kg;
• potatoes - 0.5 kg;
• eggplant - 0.5 kg;
• sweet pepper - 0.4 kg;
• onions - 100 g;
• carrots - 150 g;
• tomatoes - 150 g;
• garlic - 2 cloves;
• basil (dried) - 5 g;
• dried savory - 5 g;
• olive oil - as needed;
• salt, pepper - to taste.

Cooking method:

• Wash the lamb ribs, pat dry with paper towels, cut into small pieces, 1-2 ribs each.
• Mix two tablespoons of oil with herbs, add pepper and crushed garlic with a special press to this mixture. Cover the prepared lamb ribs with the resulting mixture and put them in the refrigerator for an hour. While the ribs are marinating, you will have enough time to prepare the vegetables.
• Cut the eggplant into circles about 0.5 mm thick. Fill them with two liters of water, after dissolving two tablespoons of salt in it. Leave on for 20 minutes, then rinse and pat dry.
• Peel the carrots, chop them on a coarse grater.
• Remove the husk from the bulb. Cut the onion into small pieces.
• Cut the tomatoes into thin slices with a sharp knife.
• Wash sweet pepper. Cut off the stems, remove the seeds. Cut the pulp of pepper into squares about 1 cm in size or quarters of rings.
• Peel the potatoes and cut into slices no more than 2 mm thick.
• Heat oil in a frying pan. Alternately brown potatoes, eggplants, onions with carrots, sweet peppers in it. Pepper mixed with onions and carrots.
• Put the fried potatoes in the cooking sleeve, salt and pepper them. You can sprinkle with dried basil.
• Place eggplant slices on top.
• Spread a mixture of onions, carrots and peppers on them.
• Remove the lamb ribs from the marinade and fry them in a clean pan. In this case, you can add a little fat tail fat or oil.
• Place the fried ribs in the sleeve on top of the vegetables.
• Put tomato slices on the ribs.
• Tie the sleeve on both sides. Poke a few small holes in it with a toothpick. They are needed to release steam so that it does not break the sleeve when baking the dish.
• Put the culinary sleeve on a baking sheet and place it in an oven preheated to 220 degrees. For the first half hour, cook lamb ribs with potatoes at this temperature. After that, reduce the temperature to 180 degrees and continue cooking the dish for another hour.

The finished dish exudes such a charming aroma that it is impossible to resist. The ribs are tender, juicy, potatoes and eggplants are soft and fragrant.

Cattle meat is considered less affordable than poultry, so most recipes are based on inexpensive parts. Lamb ribs are a good example of a budget but almost universal meat product. However, how to cook dishes using them and what rules cannot be neglected?

How to bake ribs in the oven

Cattle meat always requires pre-treatment. This is especially true for lamb, which takes more than an hour to cook. Often, professionals advise marinating it 2-3 hours before starting work, otherwise the product will be very dry. Baked ribs in the oven can be cooked alone or with vegetables, stewed in pots or grilled. A few rules:

• It is better to cook lamb on low power. High temperatures in the oven are set only for the last minutes.
• If possible, try to boil the ribs first until half cooked, and only after that send them for baking: this way the lamb meat will be more tender.
• Do not cook the ribs for the future - they are stored for only 1-2 days.

How to choose the right lamb

The taste of the finished dish is affected by the quality of the product that was used for it, so it is very important to choose good lamb. Professionals recommend looking for it in the market, where the meat is always chilled, and not past the freezing stage, which is what large stores sin. If it is not possible to find out how the product was transported and how it was stored, study the following points:

• Rib size. If they are too large, then they were taken from an old ram, so the meat may be too sinewy, dry, and will require a long marinade. Small sizes are preferable, because the meat of a young ram is more tender. Professionals call the lamb the most valuable.
• Smell. Good, fresh meat does not have a sharp aroma (unless you bring a piece directly to your nose). Any sour or spicy notes should give you the idea that the ribs have gone bad.
• Fat color. The younger the animal, the lighter this layer. It is advisable to choose ribs that have light yellow or almost white fat.
• Shade of meat. In old lamb it is dark red, almost burgundy, in young it has a clear pink.

Features of cooking lamb

In addition to the nuances of choosing this product and working with it mentioned above, you need to know a few more points related to how to cook lamb ribs in the oven tasty and correctly. Professionals give such advice:

• Choose ceramic or glassware. It is desirable that a cover be attached to it.
• The classic way to cook ribs in the oven is on the grill. Under it, you must definitely put a deep baking sheet, where water is poured: high humidity will allow the meat to bake evenly.
• The approximate duration of baking lamb ribs in the oven, which have already been boiled, is half an hour. The recommended temperature is 190-200 °C.
• If you cook raw meat, the operating time increases to 1.5 hours. Did you manage to marinate the product well? You can reduce this setting to an hour.

How to cook lamb ribs in the oven - recipe with photo

This meat, with its high nutritional value, is dietary: its use does not have a negative effect on cholesterol levels, the pancreas also perceives such a product well. The calorie content of raw lamb ribs is about 200-205 kcal, so most of the dishes with them will not harm the figure. Among the recipes below, you can find options for very light but satisfying meals, and photos will help you find the idea of ​​\u200b\u200ba beautiful serving.

Ribs with potatoes in the oven

Such a combination, traditional for the Russian table, of meat and tubers available to everyone always finds its place in a cookbook. Lamb with potatoes looks and feels no worse than more familiar pork / beef or poultry. The general recipe looks simple, the set of ingredients is basic. For lamb ribs in the oven with potatoes, it is recommended to choose the simplest marinade: olive oil with dry herbs or sour cream with fresh herbs. The same sauce can be served with a ready-made dish.

• lamb ribs - 8 pcs.;
• lemon;
• potatoes - 6 pcs.;
• olive oil - 5 tbsp. l.;
• garlic cloves - 3 pcs.;
• a sprig of rosemary;
• coarse salt;
• dried italian herbs.

1. Grind rosemary in your fingers, combine with salt, chopped garlic, olive oil. Add a spoonful of lemon zest.
2. Wash lamb ribs, dry with a napkin.
3. Combine lemon juice with herbal mixture, marinate meat in it (an hour and a half).
4. Cut the potatoes into quarters, arrange on a baking sheet. Drizzle with olive oil, salt.
5. Spread pickled ribs over potatoes, cover with foil.
6. It is very easy to bake the dish: keep it at an average level at 190 degrees for 20 minutes, then remove the foil and cook for another 25 minutes at 180 degrees.

Lamb ribs in the oven in the sleeve

This cooking method is suitable for girls who are worried about every calorie. Thanks to the moisture created by a special sleeve, the meat always turns out juicy and tender, even without fatty components in the marinade. You can cook lamb ribs in the oven in the sleeve as an independent dish, supplementing them with fresh vegetable salad with lemon dressing when serving.

• lamb ribs - 4-5 pieces;
• salt;
• garlic cloves - 4 pcs.;
• thyme - 1/2 tsp;
• dill sprigs.

1. Wash the ribs, remove excess fat (if any).
2. Grate with salt and garlic cloves.
3. Sprinkle with thyme and chopped dill.
4. Fold into a sleeve, tie it, shake the ribs several times.
5. Preheat the oven to 185°C. Bake the dish for 45 minutes.

Ribs in the oven in foil

This recipe is also considered dietary, although there is a sweet component here - honey, which is an important part of the marinade. How to cook tender ribs in the oven in foil? As simple as up your sleeve, and the meat doesn't require extra fat for juiciness. Serving a dish made according to this recipe is recommended with Basmati rice, which was boiled using turmeric and butter.

1. Mix honey with mustard very well, achieving uniformity.
2. Grate the washed ribs with it, wrap tightly in foil for an hour.
3. Open, salt, sprinkle with sesame seeds.
4. Wrap again, put on a baking sheet. Cook for 40 minutes at 190 degrees.
5. Remove the foil and place the ribs on a wire rack over the same baking sheet. Bake another 10 minutes at 210 degrees.
6. The finished dish in the photo and in life, with a beautiful serving, looks like a restaurant one.

Braised ribs with potatoes in the oven

Tender meat, crumbly potatoes, juicy tomatoes, sweet onions - this dish has the perfect balance of flavors. Cheese crust - as its apogee. The absence of a large amount of spices allows each product's own tastes to be fully revealed. Professionals advise cooking delicious stewed ribs with potatoes in the oven in portioned forms or ceramic pots. Remember that the latter must be placed in a cold oven.

• ribs - 1.4 kg;
• potatoes - 5-6 pcs.;
• celery root;
• bulb;
• tomatoes - 3 pcs.;
• hot pepper - a pod;
• olive oil;
• salt;
• semi-hard cheese - 110 g.

1. In hot peppers, cut off only the spout, chop. Mix with olive oil and salt. Rub the ribs with this mixture.
2. Cut the onion into rings, tomatoes into circles. Grate the cheese.
3. Peel the potatoes, cut into cubes along with the celery root. Fry in olive oil until golden brown on the surface.
4. Arrange the ribs in pots, add half a glass of water to each.
5. Spread fried vegetables, onion rings, tomatoes, grated cheese on top.
6. It is recommended to cook these delicious ribs in the oven for 50 minutes at 180 degrees, and then let them stand for another quarter of an hour.

Marinade for ribs in the oven

Professionals assure that sauces of any taste are suitable for lamb - it goes well with honey and hot peppers. A large amount of spice marinade for lamb ribs in the oven will not spoil either. However, there are several "golden" combinations:

• Provencal version: white wine and cream combine 2:3. The ribs are soaked in this sauce for about an hour.
• Greek marinade: olive oil and lemon juice 2:1, a pinch of ground pepper with marjoram. Marinate lamb ribs for 1-1.5 hours.
• An exotic taste of meat will be given by a tandem of pomegranate juice and white wine (1: 4), to which juice and chopped fresh herbs are added. You need to marinate lamb for 3-4 hours.

If the hostess has lamb ribs in the kitchen, then you definitely need to cook some interesting dish from them. This dish is very tasty and juicy, because it should be done in the sleeve, and in combination with vegetables. All ingredients perfectly complement each other, and due to the presence of spices, products will acquire a new taste. No one will refuse such a dinner. All loved ones will be satisfied and full. It is worth making a delicious holiday for the whole family!

What will be required:

• lamb ribs - 700 g;
• potatoes - 700 g;
• bulb;
• carrot root;
• a head of garlic;
• 1/2 lemon;
• 20 g of salt;
• 30 g of dry spices for meat;
• 20 g herbal spices.

Chop the ribs with a sufficient amount of meat into medium pieces. Place them in a bowl. Peel the onion, cut into rings. Put half of the onion mass in a bowl with meat.

Peel the garlic, chop the cloves with a knife. Put the garlic in a bowl with meat. Squeeze the juice from the lemon there. Salt.

Add spices for meat. Mix the mass well, leave the lamb to marinate for an hour. Peel potatoes. Cut it into large pieces. Pour in the salt. Add herbal spices.

Cut carrots into thick strips, transfer to a bowl with potatoes. Put the rest of the onion in there. Mix everything well. When the meat stands for the allotted time, you need to transfer it to a bowl with potatoes. Mix all ingredients.

Lamb is a healthy meat for the body, primarily because it is rich in iron, which cannot be said about beef, and despite its fat content, it contains little cholesterol, which is a very important factor in our time, when cardiovascular diseases are flourishing. It is not for nothing that there are many centenarians in the Caucasus, and they prefer lamb to all other types of meat. Many different dishes are prepared from lamb, the main of which is, of course, barbecue and its varieties, beshbarmak, etc. Lamb is fried, boiled, stewed, baked, cooked whole - the so-called. barbecue, minced. Lamb fat has healing properties, it quickly solidifies and does not melt at normal temperatures.

Lamb goes well with herbs and spices, I really like the combination of basil-thyme, so I always add them to lamb. So, let's prepare lamb ribs, salt, spices, onions, you can bake with vegetables - as I suggest, you can take one meat. We will bake lamb ribs in the oven in a bag.

Rinse the meat, blot with a napkin and rub with salt, dry herbs and pepper. Leave at least half an hour to marinate.

Add coarsely chopped onion.

While the meat is marinating, prepare the vegetables - peel and chop coarsely, peel the garlic only the upper integumentary scales.

We put everything in a bag for baking.

Cork, pierce in several places and put in a hot oven (180 degrees, then - 160 degrees, after 20 minutes).

About 10 minutes before the end of baking, we cut the bag and put it in the oven for browning.

Bake and serve immediately. Very tasty, the cooking time of lamb ribs with potatoes in the oven depends on the age of the meat.

Serve with herbs and pickles.

Let's cook one of the most popular lamb dishes, lamb ribs with potatoes in the oven. Ribs according to this recipe will turn out juicy, tender and very soft. Lamb is a dietary product and with its seductive aroma, it will not only satisfy hunger, but also give pleasure.

Lamb meat is easily digested by the body. With its valuable qualities and unforgettable taste, it emphasizes the dignity of lamb ribs with potatoes. The main thing is to cook it correctly. This recipe will help housewives get a fragrant and dietary dish that will delight the whole family.

Step by step recipe for braised lamb ribs with potatoes

Ingredients:

• Lamb ribs - half a kilogram;
• Four tubers of potatoes;
• Onion - two heads;
• Two medium carrots;
• Sunflower oil;
• Spices;
• Two leaves of laurel;
• A glass of purified water.

How to cook lamb ribs with potatoes in the oven

Wash lamb ribs. Dry with a napkin and cut into pieces with one rib in each.

Pour oil into a container, preferably with a thick bottom, and transfer the ribs into it. Salt and pepper them a little. Fry on high heat for a few minutes. Turn off the gas and add water to the pot. We simmer them for about an hour and a half.

We chop the onion.

Chop the peeled carrots into small cubes.

After the ribs are stewed, add onions and carrots, simmer for ten minutes.

Cut the potatoes into cubes and add to the pan with the lamb ribs. We add spices. We simmer for a quarter of an hour until the potatoes are soft.

Lamb ribs stewed with potatoes are ready.

This dish is served hot.

You can stew not only fresh lamb ribs, but also frozen ones. The taste of the dish does not change if the meat is allowed to thaw on its own, without a microwave oven. It is better to use a fire extinguisher with a double bottom. Then the lamb dish will be more juicy.