Lamb ribs in the oven with potatoes. Lamb ribs in the oven in the sleeve: we cook juicy and fragrant meat

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 fragrant appetizing food. This dish is ideal for a holiday, it can be effectively served at the table and please your loved ones and guests.

How to cook lamb ribs?

To make the dish juicy and fragrant, you should consider some nuances:

1. To avoid an unpleasant smell, 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 prepared very simply, but it turns out incredibly tasty - this is lamb ribs in the oven with potatoes. It will be a wonderful table decoration for any family holiday. Intense aroma, tender lamb, favorite potatoes and crispy cheese crust - this is what baked lamb ribs will be remembered for at a 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

Cooking

1. Grind the pepper pod, mix with oil and salt. Rub the ribs.
2. Cut vegetables and fry.
3. Pour water over the ribs, put vegetables and cheese on top.
4. Bake 1 hour.

Lamb rib soup

Any dishes created using broth stand out for their rich taste and aroma. Pea soup with lamb ribs will not be an exception in this regard and will become a favorite delicacy of the whole family. In addition to excellent taste, the dish 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.

Cooking

1. Boil ribs for 2 hours.
2. Leave the peas to soak.
3. Place peas, bay leaf and potatoes, cut into strips, in the broth.
4. Make a frying of onions and carrots and add to the rest of the products.
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 must use the meat of a young lamb. In this case, it will be sweetish-spicy, without any extra specific odors. Its meat is lighter and more tender, the layer of white fat should be thin. Before cooking, the ribs should be washed well, dried and marinated 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.

Cooking

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

Lamb ribs 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. The aromas of smoking will favorably set off the taste of tender lamb with young vegetables. It is important to remember that any dish cannot do without fragrant seasonings: 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 the ribs, onion, hot pepper and mix, let it brew for 20 minutes.
2. Fry the ribs for 10 minutes. Add carrots and onions to them. Fry 10 minutes.
3. Attach the rest of the vegetables. Stew lamb ribs with potatoes for 15 minutes.

Pilaf of lamb ribs

One of the most popular recipes, with which housewives love to cook lamb ribs, is pilaf, which is considered a real Caucasian dish. To make it a success, you need to choose paired ribs of a young lamb and long-grain rice. To cook lamb ribs, the correct recipe suggests that 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

Cooking

1. Pour cold water over rice.
2. Put the ribs in the oil, fry for 10 minutes.
3. Send onions 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. Cook until done.

Ragout of lamb ribs

There is a bright and fragrant dish that will create an atmosphere of celebration on the most ordinary day - this is lamb rib stew with vegetables. The dish has a pronounced taste and amazing aroma. In addition, it is truly a storehouse of vitamins and nutrients, due to the presence in it 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;
• greenery.

Cooking

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

Lamb ribs on the grill

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

Ingredients:

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

Cooking

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

Lamb ribs in a slow cooker

To reduce the time spent in the kitchen, you can use a slow cooker. This will not affect the incredible taste that lamb ribs with vegetables have. At the same time, the aroma, juiciness, and flavor of Caucasian cuisine will be preserved. Using this household appliance, you can quickly create a festive treat, while spending 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.

Cooking

1. Mix half the oil with salt, pepper, rosemary. Squeeze the garlic into the marinade. Rub the mixture over the ribs and leave for 45 minutes.
2. Turn on the "Frying" 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 "Extinguishing" program. To bring 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 good mood. Food can be cooked not only during a trip to nature, but also at home. This will help make lamb ribs, an easy recipe that guests and family will love.

Ingredients:

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

Cooking

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

Lamb is very popular among many peoples of the world. Cook lamb ribs with potatoes in the oven and please your family with a hearty and delicious lunch or dinner. Potato pieces are soaked with juicy and fragrant lamb, and it turns out incredibly tender.

Ingredients:

• Lamb ribs - 500 g.
• Potato - 1 kg.
• Carrots - 2 pcs.
• Onion - 2-3 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Mustard - 1 tsp
• Soy sauce - 2 tbsp. l.
• Dried basil - 1 tsp
• Vegetable oil - 50-60 g.

Cooking time: 60 minutes. Servings Per Container: 4.

Cooking:

1. First of all, prepare the ribs. Young lamb is the most tender and tasty.

Do not use frozen meat for cooking, as it is not juicy.

If, nevertheless, the ribs are frozen, let them thaw in advance on the refrigerator shelf. Thus, the meat will not lose moisture. Rinse the ribs thoroughly and pat dry with paper towels. Divide them into portions.

2. If the ribs are pre-marinated, they will cook much faster. Add mustard, ground black pepper, basil, soy sauce. Salt does not need to be added. Stir. Leave to marinate for 50-60 minutes. Choose the spices for pickling according to your taste. If desired, the ribs can be fried until golden brown to "seal" the internal juices.

3. In the meantime, peel and wash the potatoes. Cut into large circles or slices.

4. Peeled and washed carrots cut into large rings. Add to potatoes.

5. Peel the onion. Cut into rings. Add to vegetables. Season with salt and pepper. Stir.

6. Immediately transfer the vegetables to the roasting sleeve. Spread lamb ribs on top. Pour in vegetable oil. Preheat oven to 180 degrees. Send to bake for 50-60 minutes. Baking time depends on the power of the oven. If the ribs of an old ram, increase the baking time by 20-30 minutes.

Lamb on our tables is a rather rare occurrence. Let's leave aside the unpopularity of this product in butcher shops. But many cooks, in principle, avoid cooking at least something from lamb, fearing the notorious meat spirit, which they diligently intimidate us with.

Meanwhile, lamb ribs with potatoes in the oven are devoid of all the shortcomings and have a lot of advantages: softness, original taste, a variety of ways in which they can be cooked, a wide experimental culinary field ... And with the right approach, no unpleasant flavoring!

Choosing meat

Best of all, lamb ribs with potatoes in the oven are obtained if you can buy a piece of the carcass of a young animal. It is quite simple to distinguish it from the old one: the meat is light, and the smell that frightens everyone is practically absent. The more saturated red hue the ribs have, the thicker the bones in them, the older the animal, whose carcass is intended for cooking the delicacy.

Due to the scarcity of choice, one often has to settle for a lamb that is not too young. Do not be upset: it’s easy to cook lamb ribs with potatoes in the oven and out of it. Just before the process, you need to either marinate the meat for a day, or, if you want to get dinner early, cut off all the fat from it, which is the main source of smell, and rub the flesh with nutmeg.

Lamb ribs with potatoes in the oven: a recipe for spicy lovers

Even if you come across pieces from a lamb, you can’t do without marinating at all: lamb is still somewhat harsh initially. It will be very tasty if you mix one and a half tablespoons of thyme, white pepper and oregano, three tablespoons of paprika and two crushed cloves of garlic for the marinade. Olive oil is slowly poured into this mixture until it begins to resemble sour cream in consistency. A kilo of ribs is washed, dried, smeared with marinade and left alone for an hour. Next, the pieces are placed on the grate, it is placed on a baking sheet, where water has already been poured (a little less than half a liter), and everything is sent to the oven together. An hour they are baked on one side. Then they turn over, halves of medium-sized tubers are laid out on the grate, and lamb ribs with potatoes in the oven are left for another 20-30 minutes.

It remains only to prepare the sauce: mix half a spoonful of natural honey and white wine, three full - sugar, five - Tabasco sauce, a little salt, squeeze a lemon (or half, here you need to focus on your taste) and 100 grams of melted oils. Mustard is also placed at the discretion of the hostess: you can take spicy, you can take Dijon, in an amount that suits her.

Ready-made baked lamb ribs with potatoes in the oven are removed from it, poured with sauce and returned a few minutes ago. A little patience and you can enjoy.

puff cake

Meat in French - yesterday. Healthy competition to him now is lamb ribs with potatoes in the oven, against which no one can resist. Two kilos of meat need to be washed, wiped and spread with a composition that includes crushed garlic, lemon zest and juice of the same citrus, olive oil, salt and Italian herbs. An hour's exposure will suffice.

Pieces of six large potatoes are peeled, cut into thin slices and laid out on a baking sheet covered with parchment and smeared with oil. The same thin circles of half a lemon are placed on top, which are sprinkled with rosemary. Salt, pepper, on top of the ribs - and in the oven for at least half an hour. Eat immediately, lamb does not tolerate postponement for later.

Cooking lamb ribs in the oven with potatoes in foil

A kilogram of portioned meat is rubbed with a mixture of thyme, thyme and rosemary. Two hours are allotted for pickling, since seasonings without a liquid base penetrate the pulp more slowly. Ribs are laid out in the form, on top of them - potato plates, followed by onion rings. The last layer will be circles of tomatoes, sprinkled with chopped parsley and cilantro. This whole structure is covered with a sheet of foil; its edges are tightly wrapped under the sides of the baking sheet. At a standard temperature of +180 ... +190 ° C, lamb ribs with potatoes will be in the oven for about two hours. Those who wish can crush the dish with grated cheese before removing it from the oven, but, in the opinion of Caucasian authors, this step is superfluous. Cheese is best served in parallel with the main course, sliced.

For a change

Lamb ribs with potatoes in the oven may well be supplemented with something interesting. For example, mushrooms - and the taste will become more interesting if these are forest mushrooms. Eggplants sound very good in the company of the main ingredients, both baked side by side and introduced into the main dish. You will have to be careful with zucchini, they have a delicate structure, and therefore vegetables can fall apart during cooking. You can experiment with olives or olives.

Appropriate marinades

Lamb ribs with potatoes in the oven will always have a new taste if you soak the meat in something new every time. Gourmets advise the following compositions:

• A couple of tablespoons of mustard and honey plus half a glass of orange juice. The most relish - if the juice has just been squeezed. Honey, of course, is natural. It is advisable to take mustard from burning options - sweet will only increase cloying.
• Puree of five peeled kiwis, combined with a spoonful of ground red pepper, four tablespoons of nut butter and a full teaspoon of cardamom. If there are difficulties with nut oil, it is replaced with olive oil, into which a quarter of a lemon is squeezed.
• Simple and tasty: chopped cilantro, parsley and chives are kneaded in a glass of sour cream, flavored with paprika and your favorite seasonings.
• Wine classics: half a glass of dry red, a spoonful of ground ginger and herbs (for example, Italian). This is a long marinade, lamb must be aged in it for at least six hours.
• Original and elegant: a glass of pomegranate juice, almost the same amount of soy sauce, a spoon or two of sugar, five full tablespoons of vegetable oil. The marinade should be poured over meat already peppered and sprinkled with onions. Again, for a long time: half a day is the recommended period.

In general, do not be afraid to experiment, and you will understand why half the world loves lamb so much.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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.

Cooking features

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.

With potato

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.

Ingredients:

• 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.

Cooking method:

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.

Up your 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.

Ingredients:

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

Cooking method:

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.

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.

Ingredients:

• lamb ribs - 1.8 kg;
• sesame;
• liquid mustard - 3 tbsp. l.;
• honey - 2 tbsp. l.;
• salt.

Cooking method:

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.

Ingredients:

• 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.

Cooking method:

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

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.

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Discuss

Lamb ribs in the oven: recipes with photos

At home, if it is not possible to have a barbecue, you can bake lamb ribs in the oven. In foil, in pots or a sleeve, it will turn out equally tasty and satisfying. The main thing is to pay attention to pickling and not to overdry the tender meat.

How to choose the "right" lamb

• Freshness - lamb should be chilled, not thawed. Choose meat that is not windy, without a strong odor. If you feel sour or spicy notes, then it has most likely gone bad. It is best to go to the market and buy a cut from a trusted seller.
• The size of the ribs - if they are too large, then the ram was old, which means that its meat is sinewy and dry, and requires a long pickling. It is better to take medium-sized ribs, preferably “with cartilage”, the smaller the size, the younger the lamb and the more tender the meat.
• The color of the meat is pinkish. Old lamb is dark red, almost burgundy, and young with a pleasant pink.
• The shade of fat is light. Try to choose ribs with white or light yellow fat. The darker the shade of fat, the older the lamb.

Ways to cook ribs in the oven

How to cook on the grill

The classic way to cook lamb ribs in the oven is on the grill. They are baked evenly and fairly quickly, an appetizing crust forms on top and all the fat is melted. Everything is simple here - marinated meat is laid out on a wire rack, always with the fat layer up. And in order for it to bake inside, a deep baking sheet with water is placed under the grate. Bake at a temperature of 180-190 degrees, turning the ribs several times so that they cook evenly.

How to bake ribs in foil and in a sleeve

It is very convenient to bake ribs in a sleeve or in foil, because then you do not need to wash the oven from greasy splashes. Both methods are similar in preparation technique. The meat is tightly packed and then baked almost until tender in its own juices. At the very end, it remains to open the package and wait until the lamb is browned.

How to cook in a pot

For baking, ceramic or glassware is suitable, always with a lid. The ribs should be cut into small segments, marinated in spices, with garlic and an impressive amount of onions. Then spread in pots along with onions, pour about half a glass of water into each, simmer for about 2.5-3 hours at 160 degrees.

Lamb ribs in the oven (step by step recipe)

We will analyze step by step how to cook tender lamb ribs with potatoes in the oven in foil. The set of ingredients is basic, in addition to root vegetables, I suggest adding sweet bell peppers, tomatoes, garlic and chili - they all go well with lamb. From spices and herbs, let's take rosemary and thyme, they slightly neutralize the specific smell of lamb. Try to choose a good cut, fresh, from a young lamb, with a small fat layer, then the dish will turn out tasty and very juicy. Serve baked meat immediately from the heat, from the heat, while hot - the ribs are not subject to long storage.

Total cooking time: 3 hours
Cooking time: 50 minutes
Yield: 2 servings

Ingredients

• lamb ribs - 700 g
• lemon zest and juice from half a lemon
• vegetable oil - 2 tbsp. l.
• garlic - 3 teeth
• rosemary - 1 sprig
• thyme - 2 sprigs
• zira - 2-3 chips.
• a mixture of peppers - 0.5 tsp.
• coarse salt - 1 tsp. in the marinade and 0.5 tsp. into potatoes
• potatoes - 1 kg
• honey - 0.5 tbsp. l.
• mild mustard - 1 tbsp. l.
• 1 head of garlic, fresh tomatoes, sweet and hot peppers - optional

How to cook lamb ribs in the oven with potatoes

First, let's prepare the marinade for lamb ribs. I combined vegetable oil, salt, cumin, rosemary and thyme, added chopped garlic, lemon juice and a little zest. For flavor, I ground a mixture of peppers in a mortar so that both large and smaller pieces came across. All combined and mixed. The result is an incredibly fragrant mixture, thanks to which our lamb will turn out just magical!

Washed lamb ribs, dried with a napkin. Please note that I did not cut them into pieces - it is more convenient to bake in a whole piece, the meat cooks more evenly and does not dry out. If desired (optional), you can clean the edges of the ribs with a knife from the meat, then when serving, the pieces will look more neat. On all sides, I rubbed the ribs with the resulting marinade and left for 2 hours to marinate. I recommend to tighten the bowl with cling film or wrap the meat in a bag so that the marinade does not drain and the meat does not wind up.

Separately, you need to prepare vegetables. Peeled the potatoes and cut into small pieces. Then I laid it out on a baking sheet lined with foil (take a piece of foil with a margin so that it can be tucked up). I watered the potatoes with vegetable oil (1-2 tablespoons), salted and mixed with my hands. She does not require any additional spices, the ribs will “share” their aroma with her.

Additionally, I added a head of garlic, cut across into two parts, as well as a few cherry tomatoes, bell peppers and chili - all of the above is optional, but they give a special taste, indescribable aroma and spiciness, so decide for yourself.

I laid out pickled ribs on a layer of potatoes - the fat layer up (required!).

Seal tightly with foil. I recommend using high density foil, if you don’t have one, then fold it in two layers. The better you manage to seal the contents of the form, the juicier the meat will turn out, and the potatoes are guaranteed not to be raw, they will become soft and bake well. I sent the form to the oven, preheated to 180 degrees, for 40 minutes. Turning and generally disturbing the meat during baking is not necessary.

To give a beautiful caramel crust, at the end I removed the foil and smeared the ribs with honey-mustard sauce - mixed honey with mustard until smooth and applied with a brush. By the way, if you don’t have fresh mustard in your refrigerator, you can use dry mustard by sifting it in a thin layer over the ribs through a fine sieve. Mustard plays an important role here, it dries out the fatty layer. Remember when we stacked the ribs fat side up? So, under the foil, the fat layer will remain, as it were, “boiled” and unpleasant in taste, so it is extremely necessary to dry it. As for honey, adjust the amount to your liking or don't add it at all if you don't like sweet lamb.

I returned the ribs in the mustard-honey marinade to the oven for another 7-10 minutes, the temperature should be maximum 200-210 degrees so that the meat does not dry out, but quickly grabs a golden crust.

Serve with tomato sauce or sour cream and herbs. Lamb lovers, rejoice!

How to make ribs juicy?

1. Professionals advise marinating lamb 2-3 hours before cooking so that it has time to absorb the aroma of spices and herbs. The marinade will provide juiciness to the meat.
2. Lamb ribs do not need to be baked to dryness. The readiness of the product is indicated by a clear, slightly pinkish juice, which is released when the meat fibers are punctured. If overexposed, then the output you get is tough and dry meat.
3. Lamb should be cooked on low power. Only in the last minutes of cooking is it allowed to set a high temperature so that the meat is covered with a crust.