The rich Caucasian cuisine is replete with various meat delicacies, but guests are treated there not with pork chops and not “chicken tobacco”. Any housewife in the Caucasus knows how deliciously to fry lamb ribs in a pan so that they, having been saturated with their own juice, become fragrant and tender.

This famous treat is prepared exclusively from fresh young lamb meat with herbs and lots of finely chopped onions.

Lamb beyond replacement

Many deny themselves the pleasure of tasting the favorite dish of the hospitable inhabitants of the Caucasus because of the specific smell of lamb.

However, if you take the meat of a young lamb and use spices in its preparation (without which it is impossible to imagine the traditional cuisine of the highlanders), then the aroma of the dish will certainly cause a desire to taste it.

After reading the title of our today's post, some housewives will immediately decide to replace lamb with pork or another type of meat - they say that lamb in our latitudes is not so easy to get. But we strongly recommend that you do not do this, but throw all your strength into the search for lamb meat.

After all, using our recipes and tips on how to fry lamb ribs at home in a pan until tender, you will get not only a tasty, but also a very healthy treat.

There is almost no harmful cholesterol in lamb meat, but there are a lot of valuable components in it. So, rich “deposits” of iron are what you need to improve blood composition, and mutton fat is an effective remedy against viruses.

How to fry lamb ribs in a pan at home

Ingredients

• - 1 kg + -
• - 2 pcs. + -
• - 3 tablespoons + -
• - 1 tbsp. + -
• Balsamic sauce - 1-2 tbsp. + -
• - 3 teeth + -

How to fry lamb ribs: a step by step recipe

The main secret of the most delicious roasted ram ribs in Caucasian style is the age of the animal. So, the younger the lamb, the more tender the meat, and the less pronounced the specific flavor in it. It is also important to make the right marinade so that the meat becomes more tender and juicy.

1. Combine all liquid ingredients and mix well.

To enhance the piquancy of the marinade, you can still add 1 tbsp. freshly squeezed lemon juice and meat spice mix to taste. It is sold in the meat departments of supermarkets.

1. We clean the onion and garlic. We cut the onion into thin rings, squeeze the garlic cloves under pressure. Both components are added to the marinade.
2. We wash the lamb ribs, chop them into pieces (no more than 10 cm long) and put them in the finished marinade.
3. Having thoroughly smeared the pieces of meat on the rib with marinade, leave them like this for 3-4 hours, and even better - overnight.
4. Now let's fry the pickled ribs. To get a not too greasy treat, it is best to do this in a non-stick pan. If you don’t have such a frying pan on the farm, then we take a dish made of cast iron, calcine it well, and then pour a couple of tablespoons of vegetable oil to the bottom.
5. You need to fry the ribs until a crispy crust appears on them.
6. Then we grease each rib again (do not water!) with marinade and leave them to soak for about half an hour.

When the side dish (boiled rice or potatoes) is ready, put it on a large dish, and on top - lamb ribs (fried). The ideal addition to the treat is fresh tomatoes and young onion greens. Red table wine is also welcome!

The original recipe for lamb ribs in onion caramel

There is not much meat on the ribs, but they are considered the best basis for a meat snack in the Caucasus. And so that the fried ribs do not turn out too dry, we suggest serving them in spicy onion caramel.

Onion for its preparation should not be spared, because it is he who gives a special taste to the treat. It is advisable to cook the dish in a special frying pan, similar to a deep bowl. If there is none, the usual one will do, but with a thick bottom.

Ingredients

• Lamb ribs (raw) - 1.5 kg
• Kurdyuk - 200 g
• Medium-sized turnip - 4 pcs.
• Red pepper (fresh) medium spicy - 1 pc.
• Ground black pepper - 1 tsp
• Zira (powder) - 1 tsp
• Coriander (ground) - 1 tsp
• Salt - 1.5 tsp

How to fry lamb ribs in a pan

Preparing fat tail fat for frying ribs

• We will fry the meat on melted tail fat. To get it, we cut the prepared mutton fat (cut off from the back) into small pieces (1x1 cm in size) and send it to a heated frying pan.
• When the fat is melted (on medium heat), we catch the resulting cracklings.

Fry lamb ribs in fat

• We put the ribs (cut in the same way as in the first recipe) only when the fat is well calcined and starts to smoke.

To prevent the meat from burning, you need to stir it constantly.

• Somewhere in 15 minutes after the start of frying, we season the treat with spices (we pour only half of the prepared ones), salt. We continue to fry it on a fire of medium intensity for another 5 minutes.

We fry lamb in Caucasian style with onions

• Now it's time to add the onion. First, add exactly half of the onion slices, then sprinkle it with the rest of the spices, add salt again (check the salinity of the dish first), put fresh washed pepper, and on top - the second part of the onion rings and cover the pan with a lid.
• Having reduced the fire under the pan to the minimum mark, we cover the container (we get such an onion steam room). After 40 minutes of quiet gurgling, the pepper should be removed and discarded.
• Only now you can, armed with a wooden spatula, mix the onion with the meat.
• We cover the pan with a lid and leave it on low heat for another 10 minutes, after which we remove the lid, and turn the fire back on to maximum.

At this stage, the likelihood of burning the product increases dramatically. To prevent this from happening, the contents of the container must be constantly mixed. We do this until the amount of onion juice decreases significantly.

If everything is done strictly according to the recipe, then about 20 minutes after laying the onion, a hearty meat treat will be ready!

There is an opinion that only real highlanders know how to cook delicious meat dishes. But if our Russian woman also decides to fry lamb ribs in a pan with her own hands (using any of our recipes), then they will turn out to be no less appetizing than those of Caucasian housewives.

The main thing is to stock up on fresh young lamb meat, fragrant spices and find a dish for cooking with a thick bottom. And then the success of your dish is guaranteed.

Bon Appetit!

Tatyana Super!!!

Irina Nastya! Thank you for your work, for your site, which brings so many positive emotions. The comments are always positive, they are pleasant to read. And the food is simply unbeatable! Happy New Year! Keep it up!

Natalia How beautiful it looks, and the taste of such ribs is probably generally awesome !!!

Julia Very appetizing! I will definitely try again!!

Elinka Everything is as always - ingenious and simple! Unfortunately, there are no lamb ribs, but I think pork ribs will also be fine!

RAISA Anastasia, thank you very much for the ribs recipe!!! Lamb is a super-class!!! We love her so much!!!

RAISA Anastasia, I would like to know if you can bake the ribs? and how long will it take? thank you again from the bottom of my heart!!!

Nastya RAISA, yes, you can bake in the oven, I can’t tell you exactly about the cooking time. Try baking for 40-50 minutes and check for readiness. If necessary, increase the time.
Good luck!

Many thanks to everyone for the kind words!

Anya.B. As always everything is great!!!

007 oy)) Spasibo Dear)

Kenika Vse tak zamecatelno i kak vsegda genialno))) k stati Narwarab eto znamenitiy, nasionalniy Azerbaydjanskiy sous, i ocen vkusniy, i potxotit k ribnim i myasnim blodom)) osobenno k wawliku. Spasibo Dorogaya za Vaw trud i nezamenimiy talent!!

Larisa. Kemerovo. I love this dish very much! And it is from lamb ribs, from pork is not at all the same. I think it's called a rack of lamb) Thank you for another masterpiece.

Veronika Snegova Thank you very much for this beauty. I will definitely try to cook soon!

Anna Thanks! Every week I look forward to Tuesday to see your new creation)

Marina Chelyabinsk Very appetizing! :)

Lera Exactly, this is a rack of lamb)) Incredible yummy, I always order this dish in a restaurant)) And now I can cook it myself)) Thanks for the recipe))

Anastasia Chelyabinsk Thanks. Decided on the hot for the New Year! I'm sure it will be delicious (it remains to find the ribs))

Ekaterina Anastasia, thank you!!! Just a great dish! I also added barbecue seasonings to the marinade, and baked in the oven in a bag at 180 degrees for exactly an hour. It turned out very tasty!

Ella I cooked it for lunch: until everyone ate it, they didn’t calm down! Baked in an air fryer. Very tasty, juicy, tender! Thank you and Happy New Year!)))

the guest Great recipe.

Svetlana I A wonderful recipe, I marinated the meat for 1.5 hours (perhaps it depends on the meat itself), it turned out to be the most tender :) Thank you, Nastya! I will try next time to cook according to a different recipe (with bulgur)

Natalia Very tasty, only I fried a little less than 15 minutes and over low heat. Thanks to Nastya

yell Delicious, only my sauce turned out to be overly sour from pomegranate sauce. And when frying, the ribs became almost black, although they did not burn at all. I then wiped it with a napkin before putting it on plates. I always spit when I cook a dish for the first time ...

Olyalushenka Today I marinated a pork loin in this sauce and fried it, it turned out sooooo delicious!!!

Zhenya I made ribs for the New Year, amazingly delicious! Even the cook’s husband ate it on both cheeks, he couldn’t stop))

Dyatlova Olga Thanks a lot for the super recipe! Marina for a day and on the coals! After this recipe, I always want only such a barbecue!

Nastya Dyatlova Olga, thank you very much for your review!

Olga Nastya, thank you for the recipe - the ribs go well with Narsharab sauce. It turned out a little harsh, but here apparently you need to look for better quality lamb. But for the first experience with lamb turned out great.

Nastya Olga, thanks for the feedback!

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.

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 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.

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 pepper. 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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