Cooking time: 2.30 min.

Difficulty: ok

Ingredients

• lamb ribs 1kg
• zira 1st.l.
• coriander 1 tsp
• cloves 2 sticks
• cinnamon ½ sticks
• black peppercorns 1 tsp
• white onion 1pc
• ground red hot pepper - a pinch
• freshly ground white pepper - a pinch
• salt - to taste
• olive oil for rubbing meat
• one pomegranate seeds

With the onset of the first warm days, most people go to the countryside for a picnic. This outdoor event is hard to imagine without fragrant shish kebab. Anything is cooked on an open fire and coals, it can be any kind of meat or offal, fish and poultry, vegetables and mushrooms. But connoisseurs of good shish kebab and professional shish kebabs say that this dish should be prepared only from lamb. The taste and aroma of this meat cannot be confused with anything. Shish kebab can be prepared from different parts of the carcass, but ribs are best for grilling. In this case, the meat of a young lamb should be used. You can recognize it by light fatty layers. If the fat has a yellowish tint, then the animal was old. Such meat is quite tough, it is better to use it for stewing or making soups.
Lamb ribs should be eaten hot. After the dish has cooled down, much of its flavor is lost. If a few pieces of lamb skewers are left after a picnic, they can be used to make soup or salad.

How to cook

• 1 Meat should be washed and cleaned of films. Lamb is cut into portions, each of which should have 2-3 ribs.
• 2 Prepared pieces should be rubbed with a mixture of salt and white pepper, and also smeared with olive oil. After this, the meat is removed in a cool place for 2 hours. Don't forget to cover the meat with plastic wrap.
• 3 While the meat is marinating, you need to prepare a mixture of spices. To do this, it is best to use a mortar, but you can also use a coffee grinder. The resulting mixture must be sifted through a sieve.
• 4 Before sending the meat to the grill, each piece is dried with a paper towel and rubbed with a spice mixture. Cooking time can vary from 20 to 40 minutes, depending on the desired degree of roasting. The heat should not be too hot, one of the secrets to cooking mutton over charcoal is to use charcoal that is not too hot. In this case, the meat is tender and juicy.
• 5 When the ribs are fully cooked, they need to be transferred to a suitable dish, sprinkled with pomegranate seeds and finely chopped white onion.
• 6 The dish is served with thin lavash, tomato sauce and vegetables.

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 hearty 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.

Video

Greetings, dear readers of my blog! Did a little research recently. I asked my friends how often they cook lamb. It turns out that this meat is a rare guest. They only know what's out of it. But today I will reveal the secrets of how to fry lamb in a pan, tell you the marinade options and share a couple of simple recipes.

Some mistakenly believe that lamb dishes are present only in the diet of Caucasian highlanders and oriental people. But it's not. For example, in Scotland, haggis is made from lamb, in Greece - moussaka, in Ireland - Irish stew stew.

The energy value of fresh meat (per 100 grams) is 209 kcal. Moreover, there are 0 g of carbohydrates, 16.3 g of fat and 15.6 g of protein.

Sometimes you can hear the opinion that lamb meat is too fatty. But, I will tell you that this product has about 2 times less fat than pork. Yes, and in lamb fat cholesterol is 2.5 times less than in beef. Therefore, lamb meat is considered a dietary product.

And it also contains vitamins of group B,. Plus, meat is rich in zinc, potassium, sodium, silicon, iron and other minerals. For example, iron in lamb is 30% more than in the same amount of pork or beef.

That is why the use of this "medicine" is indicated for low hemoglobin. In addition, this product stimulates the pancreas and even prevents the development of diabetes.

How to get rid of the specific smell of meat

To make lamb odorless, I advise you to soak it in vodka. Pour over the prepared meat and leave for a few hours.

Alternatively, the flavor of the product can be softened if the meat is marinated. I advise you to keep the young lamb in the marinade from 10 to 12 hours. However, the older the animal, the longer the meat must be aged. By the way, an additional plus of the pickled product is that it cooks much faster.

There are many varieties of marinades. I will tell you about just a few of them:

Based on vegetable oil . Per kilo of meat: 70 ml of oil, spices rosemary + thyme, 1 tsp. finely grated ginger, 2 tbsp. l lemon juice and 2 cloves of garlic. Also take a small bunch of greens that you like. Add fresh or dried rosemary and thyme spices to hot oil. Let the mixture cool and enrich with lemon juice, grated ginger and minced garlic. Add coarsely chopped greens. Mix the ingredients. If you fry in a grill pan, then remove the greens from the meat.

yogurt. You will need: a glass of unsweetened yogurt, a large onion, 1 tsp. mustard, 2 tbsp. lime juice (or lemon) + a little curry. Add mustard, chopped onion and citrus juice to a natural fermented milk product. Then enrich the composition with curry. Mix the components thoroughly. This spicy mixture is enough to marinate 1 kilo of lamb.

How long to fry lamb

This product should not be cooked for too long. With prolonged heat treatment, it becomes dryish.

Of course, the frying time largely depends on the size of the portioned pieces and the characteristics of the preparation of the product.

Grill the steaks for about 3 minutes on each side. For a stronger browning, repeat the cooking process on both sides.

And here is a selection of gourmet dishes that can be cooked in a pan. Each step by step recipe is easy to prepare. If you follow all the recommendations, it will turn out incredibly tasty.

How to fry lamb ribs in a pan

Prepare these foods:

• a kilo of ribs;
• 4 larger bulbs;
• 4-5 cloves of garlic;
• ½ tsp zira (optional);
• salt + spices to taste;
• olive oil for frying.

Turn on a small gas on the stove and put the pan. Pour oil into a bowl and place the ribs close to each other. By the way, choose a product not lean, but with sebaceous streaks. In this case, the meat will be cooked in its own juice and will turn out tender and soft.

Top the meat with diced onion. In the process of stewing, it will completely dissolve, so it will not be felt in the dish.

Then cover the dish with a lid and, without touching the dish, leave for 10-15 minutes. Keep the fire a little more than the minimum for now. Moreover, the pan should be thick-walled so that nothing burns.

During this time, the ingredients will give all their juice. Then salt the lamb, add cumin and other spices. Finely chop the garlic or pass through a garlic press. Add the garlic to the dish and mix the ingredients well with a spoon.

Next, reduce the gas to a minimum so that the meat is well cooked. In the process of such quenching, it will release even more juice. Try to keep the pieces separate from each other. It is advisable not to open the lid.

The stewing time of the dish is about 1.5 hours. But there are nuances here. If you cook lean lamb with small layers of fat, be sure to add some water after 30 minutes. If there is enough liquid in the dish, open the lid after 50 minutes and turn the browned ribs over. After that, leave the lamb to cook for another 20-30 minutes.

The cooked ribs look delicious. Drizzle with delicious meat juice and onions before serving. Indescribable yummy 🙂

How to fry lamb in a pan with onions

Ingredients for the delicacy:

• a kilo of lamb (take meat from the frog);
• 2 tbsp butter;
• 3 tomatoes;
• 2 onions;
• 3 green bell peppers;
• salt + spices (to taste).

Place a frying pan over high heat and add butter and vegetable oil. At this time, cut the onion into large half rings and send it to fry in a mixture of oils. Stir while cooking until soft. Then add coarsely chopped tomatoes and sweet peppers. Do not cover the vessel with a lid - excess water should evaporate.

When the vegetables are stewed, add the meat to the pan. Periodically turn the lamb over (this is so that it is juicy and fried evenly). Don't put out the fire. So all the juice inside the meat is sealed, and the lamb will turn out very juicy.

Once the lamb is browned, add a pinch of thyme and season with salt. Mix everything. Then, reducing the heat to the smallest, cover the dish with a lid. Simmer the dish for another 20 minutes.

Do you want to see a master class on how to cook this dish correctly? Then watch this video

Of course, the cooking process takes a long time. But such “costs” pay off with interest. If you stock up on patience, a surprise awaits you and your family - a delicious dinner is guaranteed!

Roast lamb with potatoes

Ingredients for this delicious dish:

• 200 gr of meat with fat;
• bulb;
• 200 gr potatoes;
• salt + spices;
• greenery.

Cut into portioned pieces (50 g each) and pickled meat, place in a heated deep frying pan. Fry the product over low heat in its own juice until half cooked. Turn the lamb periodically during cooking.

Coarsely chop the peeled onion. Also cut the peeled potatoes into wedges. Send the onion and potatoes to the pan. Salt the contents of the bowl and season with spices.

Cover the dish with a lid and simmer the dish until cooked. After turning off the gas, sprinkle the food with chopped herbs. Next, cover the pan with a lid and leave for 10 minutes. The fabulous aroma of this dish is simply indescribable.

Grilled lamb

For this yummy, prepare the following products:

• 400-450 gr lamb;
• a sprig of fresh rosemary (or dried herbs);
• 3 tbsp olive oil;
• lemon;
• 1-2 cloves of garlic;
• pepper + salt to taste.

Cut the meat into pieces (about 2.5 cm thick) and lightly beat it with a hammer. Drizzle the chops with olive oil and sprinkle with minced garlic and chopped rosemary. Salt and pepper the lamb, and then send the container with chops for half an hour in the refrigerator.

Then remove the fresh rosemary. And send the chops to a preheated grill pan and fry them on each side over high heat. Serve the cooked meat with lemon wedges.

When frying in a pan, lay the pieces of lamb fat down. Then the meat will turn out tastier and more tender.

Serve the cooked meat immediately. Fat hardens quickly, because of this, the dish may turn out to be tasteless.

Lamb goes well with thyme, marjoram, ginger, mint and oregano. Such spices will enrich the taste of the dish and give the dish a wonderful aroma. Therefore, do not spare these spices for meat and experiment. Be sure to write about all your discoveries in the comments. And also share the link to the article on the social network with your friends. I wish you culinary success and say goodbye to you: bye-bye, my dear cooks! 🙂

Do you know that cooking lamb ribs in a pan is as easy as shelling pears? Minimum effort and maximum taste! Step by step recipe with photos with detailed cooking instructions. Video recipe.
Recipe content:

Delicious fried lamb ribs cannot be called a low-calorie food. But when you feel the excellent taste and get the maximum pleasure from the finished dish, you simply forget about it. Although there is not enough meat on the ribs, this does not prevent them from being tasty. The recipe for their preparation is so simple that even beginners in cooking can do it. This dish in general can become number one on the festive table! Therefore, I tell you how to make lamb ribs in a pan! But first, let's get acquainted with the features of their preparation. The tips will be especially useful for those who start cooking lamb ribs for the first time and do not know how to make them tender and juicy.

• Firstly, there is a risk of overdrying the meat in the pan. Therefore, it is better not to use lamb ribs that have been frozen. They will certainly be less juicy than fresh, because. defrosting will lose some of the moisture. Especially if they were thawed in water or a microwave oven. To somehow preserve the juiciness, the surest way to defrost the ribs is in the refrigerator.
• Secondly, choose the meat of a young lamb, because. in an old animal, it is quite tough and takes a long time to cook. In addition, during the frying of old meat, it can be dried out. The ribs of a young lamb are smaller than those of an adult ram, the fat is light or completely white. The bones are thin and located at a great distance from each other. In an old animal, the ribs are large, closely spaced, and the fat is dark yellow.
• Thirdly, lamb ribs will cook faster if they are pre-marinated. This will speed up the cooking process and make it more flavorful.

• Calorie content per 100 g - 311 kcal.
• Servings - 3
• Cooking time - 40 minutes

Ingredients:

• Lamb ribs - 800 g
• Ground nutmeg - a pinch
• Ground black pepper - large pinch
• Salt - 1 tsp or to taste

Step-by-step cooking lamb ribs in a pan, recipe with photo:

1. In this recipe, I propose to fry the ribs as a whole, without cutting them into bones. Although this is the choice of every hostess. If you decide to make them whole, then cut a piece of such a size that it fits in the pan.

2. If there are pieces of fat on the ribs, then cut off a small amount of it.

3. Put the fat in the pan and send it to the stove.

4. Turn on the high heat and melt the fat. Then remove it from the pan. If there is not enough fat on the bones for rendering, then grease the bottom of the pan with a thin layer of vegetable oil.

5. Put a piece of lamb ribs in a well-heated pan.

6. Salt it, pepper it and sprinkle with ground nutmeg.

7. On high heat, fry it for 1-2 minutes so that it becomes covered with a crust that seals all the juice inside. After screw the temperature to medium and continue to fry for 5 minutes.

8. Turn the meat over to the other side, also season it with salt, ground pepper and nutmeg. Spend a quick fry on high heat for 1-2 minutes and 5-7 minutes on medium flame.

Lamb is considered a dietary product. In terms of fat content, it is 2 times inferior to pork, and it contains 2.5 times less cholesterol than beef. However, not every house often cooks dishes from it. The thing is that not all housewives know the recipes for cooking lamb, some are scared off by the unusual smell, others are afraid to dry the meat by cooking it in a pan. In fact, with the knowledge of some subtleties, all these difficulties are completely eliminated, and even the aroma of lamb can be weakened, although over time it will begin to seem attractive and very appetizing to you. You can fry lamb ribs in a pan so that they are tender and juicy. As a result, the dish will turn out to be very tasty and economical, and if you choose a good recipe, you can even decorate the festive table with it.

Cooking features

If you are starting to cook lamb ribs in a pan for the first time and still do not know how to make them tender and juicy, the advice of experienced chefs will come in handy.

• When cooking meat in a pan, the risk of overdrying it is quite high. Therefore, it is not advisable to use lamb ribs that have been frozen. They are obviously less juicy than fresh ones, because when defrosted they lose some of their moisture, especially if they were thawed in water or a microwave. The only sure way to defrost lamb ribs is in the refrigerator.
• The meat of an old sheep is quite tough, and it takes a long time to cook its ribs. During this time, they can really dry out. For this reason, it is better to choose young lamb ribs for pan frying and do not cook them for more than the time indicated in the recipe. Lamb ribs are smaller than those of an adult ram, the fat on them has a very light, almost completely white hue.
• Lamb ribs will cook much faster if they are marinated beforehand. Marinating will not only speed up the cooking process, but also make it more fragrant.
• To make pork ribs juicy, they are first fried until golden brown, which “seals” the juice inside. You should fry in a hot frying pan, and if you come across low-fat lamb, you can add vegetable oil or fat tail fat to the frying pan. After that, water, broth or marinade is added, the fire is reduced and the ribs are simmered over low heat until cooked, that is, about 1–1.5 hours, depending on the size of the ribs and the time they spent in the marinade.
• You can salt lamb ribs only after they are fried. The fact is that salt has the ability to "pull" moisture out of the meat, and if the ribs are salted too early, they will come out dry.

Lamb ribs cooked in a pan can be served with or without a side dish. Instead of a side dish, fresh vegetables are sometimes served. Lamb ribs harmonize well with pickled onions, ketchup.

Lamb ribs in a pan with onions

• lamb ribs - 1 kg;
• onions - 0.4 kg;
• garlic - 4 cloves;
• zira - 5 g;
• lemon - 1 pc.;
• vegetable oil - how much will go;
• salt - to taste;
• grated ginger - 5 g.

Cooking method:

• Rinse the lamb ribs well, chop into portions of 1-2 ribs each. Pat dry with paper towels.
• Squeeze the juice from the lemon, grate the zest. Grate the ginger.
• In a small container, mix 2 tablespoons of lemon juice, 4 tablespoons of vegetable oil (preferably olive oil), a teaspoon of lemon zest and the same amount of grated ginger.
• Crush the garlic with a special press, add to the sauce.
• Put some zira in it. Stir everything.
• Thickly coat each rib with the resulting sauce. Place them in a large bowl and refrigerate for several hours. It will be even better if you leave the ribs to marinate all night.
• Cut the peeled onion into small cubes.
• Heat vegetable oil in a pan until boiling. Put the marinated lamb ribs in it. Fry them, turning often, for 15 minutes.
• Pour the ribs with onions, salt, if you want to make the dish spicier, add a little pepper.
• Stir and fry the ribs with onions for 5 minutes.
• Turn off the heat, add some water. Cover the pan with a lid and simmer the ribs for 1-1.5 hours, depending on their size. The lid sometimes needs to be lifted, the ribs turned over. Add water if necessary.

The ribs prepared according to this recipe can be served with potatoes or stewed vegetables as a side dish. They harmonize well with pea puree.

Lamb ribs in curry sauce

• lamb ribs - 1 kg;
• onions - 0.2 kg;
• Greek yogurt - 0.2 l;
• mustard (powder) - 5 g;
• curry seasoning - 10 g;
• lemon juice - 40 ml;
• salt - to taste;

Cooking method:

• Prepare the lamb ribs by chopping the brisket into portions, rinsing them, and drying them with a kitchen towel.
• Peel the onions and cut into thin half rings.
• Pour mustard and curry into yogurt, squeeze lemon juice into it, mix thoroughly. You can even use a mixer for this.
• Mix the sauce with the onion and marinate the lamb ribs in it. They should marinate for at least 2 hours.
• Remove the ribs from the marinade and shake off excess sauce with a spoon.
• Heat oil in a frying pan. Fry the pork ribs in it on all sides until golden brown.
• Pour the ribs with the sauce they were marinated in. Cover the pan with a lid. Simmer over low heat for an hour and a half.

Ribs according to this recipe are tender and soft. The sauce has a pleasant shade, which makes the dish look even more appetizing. It is good to serve stewed vegetables as a side dish.

Lamb ribs in red wine

• lamb ribs - 1.2 kg;
• red dry wine - 0.3 l;
• onions - 0.3 kg;
• fresh cilantro - 30 g;
• fresh parsley - 30 g;
• a mixture of dried herbs - to taste;
• salt, pepper - to taste;
• vegetable oil - how much will it take.

Cooking method:

• Divide lamb belly into ribs. Rinse and dry them. Rub with a mixture of pepper and dried herbs. Dip in dry red wine for 2 hours. At this time, it is better to put the ribs in the refrigerator so that they do not deteriorate.
• Place a skillet with oil on the stove. When the oil begins to boil, put the ribs in it, removing them from the marinade. Fry over medium heat until crispy.
• While the lamb is roasting, chop the fresh herbs with a knife and add them to the wine in which the ribs were marinated.
• Peel and cut the onion into half rings. Add it to the lamb and fry the ribs for 10 minutes with it.
• Salt the meat and pour over the marinade.
• Cover the pan. After lowering the heat, simmer the ribs for an hour or a half, depending on how young the meat you use.

A dish prepared according to this recipe turns out to be so tasty and appetizing that it is not a shame to offer it to guests.

Cooking lamb ribs in a pan soft and juicy is not too difficult if you know a few subtleties and find the right recipe. Your guests and family will surely appreciate your efforts.