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

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

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

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

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

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

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

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

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

Next, we take a package with Maggi Zolotistaya gravy

and add 2 tablespoons to the cauldron.

Add half a liter of clean water, mix and

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

Prepare minced garlic and parsley

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

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

Have a nice dinner.

Cooking time: PT01H30M 1 h. 30 min.

Estimated Serving Cost: RUB 250

Lamb is not as popular in the kitchen as pork, for example, but in vain. Diet meat is good for both adults and children. The fat contained in this meat helps to get rid of many diseases. Lamb is rich in vitamin B12, as well as trace elements and amino acids necessary for the body. Many tasty and healthy dishes can be prepared from it. Our article is devoted to the features of the preparation of stewed lamb ribs.

How to choose meat?

It's hard to find good lamb in supermarkets. It is best to buy it in the markets. Good lamb should be slightly reddish in color with dark pink hues. You should not buy a piece of lamb if you can see yellow fat on it (the meat will have a strong specific smell).

Also, the fat should not crumble (if this happens, it means that the product has been frozen). Make sure that the lamb is firm to the touch and does not have an unpleasant, musty odor. The presence of mucus does not bode well for the buyer either.

For starters, you can buy ribs. They are inexpensive, and the variety of recipes will please even the most discerning gourmet. Before cooking, chop them into medium pieces using a special hatchet. If it is not in the house, then an ordinary, medium-sized one will do (just before completing the task, it must be washed well with soap). After cutting, wash the meat, dry it, placing it in a paper towel, remove the small bones left after chopping from it.

Cooking recipes

Ribs in their own juice

This is a very simple recipe. Such a dish will be a worthy decoration for any feast.

• We need 500-600 grams of meat. We chop the ribs with a hatchet, wash them, clean them of small bones.
• Peel five onions, cut into cubes and put in a separate bowl. Pour 7 tablespoons of refined vegetable oil into a cauldron (you can take a dish with a thick bottom or a rooster).

By the way, it can be replaced with 100 grams of lamb fat or lard. Cut fat or fat with a sharp knife into very small pieces and throw into a hot cauldron. We are waiting for the fat to melt under the influence of temperature. We take out solid residues (frying) with a slotted spoon.

• Gently spread the ribs and onions into the hot fat. Then mix thoroughly and close tightly with a lid. The secret of this dish is that the liquid should not evaporate quickly. Therefore, we put the cauldron on a very slow fire, the extinguishing time is 50 minutes. During cooking, open the lid several times and check for juice.
• Before the dish is finally cooked, add hot red pepper, black pepper and salt to taste. If the moisture has evaporated, you need to add some purified water. After the time has passed, check the ribs with a fork. They should be soft and easy to pierce. If the ribs are firm, then add 0.5 cups of water and leave for another half hour.
• During this time, we peel 0.5 kg of potatoes, wash and cook until tender, pre-salting. We spread the potatoes on a beautiful dish. Then we take the ribs out of the cauldron and put them on top. Pour the lamb and potatoes with the rest of the fat.

For information on how to cook stewed lamb ribs in your own juice, see the video below.

With buckwheat

This is a completely independent dish, which is usually prepared for dinner for the whole family. It turns out tasty and healthy.

• We take 500 grams of ribs, cut them into pieces, wash them, carefully remove small bones that could break off when chopping meat (so that they do not later come across in the finished dish). We put it in a bowl.
• Peel three onions and one large carrot separately. Cut the onions and carrots into strips and put them in a separate cup. Pour 8 tablespoons of vegetable oil into a red-hot dish with a thick bottom (ideally in a cauldron or, in extreme cases, on a rooster).
• Next, lay out the meat, fry until half cooked. Next, add onions and carrots. Fry everything again without covering. When the meat is stewed in vegetables, and the carrots and onions acquire a pleasant color, add 1 cup of purified water. Cover the cauldron with a lid and simmer for 30-40 minutes over low heat.
• We prepare the cereal: wash 500-600 grams of buckwheat, clean it of debris and leave it in a cup. When the meat is ready, open the cauldron lid and pour the buckwheat into the meat. Pour 0.8 liters of purified water on top. Salt to taste and lower 1-2 leaves of bay leaves.

Add 2-3 cloves of grated garlic if desired. Stir and wait for it to boil. Then we reduce the heat to a minimum and again tightly cover the cauldron with a lid. We cook for about 30-40 minutes.

In the microwave

For those who love shish kebab, you can prepare stewed lamb ribs instead of the usual dish as an alternative. It will turn out to be no less juicy and tasty.

• Take 1 or 1.5 kg of lamb (choose so that there is more meat on the ribs). We cut into medium pieces, wash, clean from small bones. Put it in a bowl. Pour the barbecue seasoning on top, salt (keep in mind that the seasoning also contains salt) and add a little hot and black peppers. Pour in 1 teaspoon of cumin (for an amateur).
• Separately peel and chop two onions, mnem, so that the juice stands out slightly. Add the onion to the meat, mix everything thoroughly. Rub seasoning and onion juice into the meat. Leave it in the refrigerator for a few hours. You can marinate the meat in the evening, and cook the next day.
• We take out the meat from the refrigerator. We put the microwave on the "frying" mode. Pour 5 tablespoons of vegetable oil into a bowl. We spread the lamb ribs in a container with hot oil and fry for about 15-20 minutes.
• Then pour 0.5 teaspoon of "liquid smoke" seasoning, which is sold in the spice section, into the meat. Add 0.5 cups of clean water (water is needed so that the meat does not burn and is well stewed). Mix everything again.

A person's diet should include different types of meat, including lamb. Many nutritionists claim that it is much healthier than pork and beef. It is not surprising that lamb ribs and other mutton dishes have recently become very relevant.

Traditionally, enterprising housewives love to make their own changes in the cooking process, thanks to which the lamb meat turns out to be even more tasty, tender and easily separated from the bones. And the sweetish aroma of lamb leaves no one indifferent.

This material contains the best recipes for cooking lamb ribs - both the classic method and non-traditional technologies are presented, for example, cooking using a multicooker.

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

Ruddy lamb ribs are a delicious and amazing treat when cooked right. The meat on the bones will turn out to be appetizing and juicy, the main thing is to cook it according to a time-tested recipe.

List of ingredients:

• Lamb ribs - 1.5 kg.
• Table mustard - 20 g.
• Soy sauce - 50 g.
• Table salt - a teaspoon.
• Garlic - 3-4 teeth.
• Lemon - 20 g.

Cooking sequence:

1. First of all, you need to cut the lamb ribs into pieces. Smaller pieces will always look more appetizing on a platter than longer pieces.

2. Coat the pieces of ribs with table mustard.

3. Pour the soy sauce into the ribbed bowl. Wipe the ribs with your hands again.

4. Add salt, finely rub the garlic. Coat the ribs well with the whole mixture.

5. Squeeze the juice out of the lemon, the meat on the ribs should be saturated with liquid and become more tender. Leave the ribs in the refrigerator for two hours.

6. Wrap the ribs in baking foil. Moreover, each edge should be placed in a separate sheet of foil. Bake the lamb ribs in an oven preheated to 200 degrees for about 35-40 minutes.

7. Juicy, ruddy lamb ribs can be eaten.

Lamb ribs in the oven - recipe (option without foil)

The most common way to cook lamb ribs at home is to bake them in the oven. Experienced housewives advise using foil, which helps to preserve the juiciness of the meat. But what if there is lamb (and everything for cooking), but there is no foil. Fortunately, there are recipes where the meat is baked in the oven without foil, which turns out to be very tender, aromatic and with an amazing crisp crust.

Ingredients:

• Lamb ribs - from 2 kg.
• Potatoes - 5-10 pcs. (depending on the number of family members).
• Garlic - 3-4 cloves.
• Fresh lemon - 1 pc.
• Rosemary - several branches.
• Oil (according to the classic recipe, olive oil, but can be replaced with any vegetable oil).
• Fragrant herbs and salt.

Algorithm of actions:

1. First you need to prepare a fragrant marinade. To do this, squeeze ½ lemon juice into a small bowl. In the same container, grate the lemon zest, squeeze out the garlic, add vegetable oil, salt and spices.
2. Rinse the lamb ribs, if necessary, chop into smaller ones.
3. Grate with marinade on all sides, cover with cling film. Leave the ribs to marinate for 1 hour.
4. While the ribs are pickling, you need to prepare the potatoes - peel, rinse. Then chop into thin rings. Cut the second half of the lemon into rings.
5. Cover the baking sheet with parchment. Lubricate with oil. Lay out the mugs of potatoes, lemon, rosemary sprigs. Top of the potatoes - lamb ribs.
6. Bake in the oven for half an hour.
7. Carefully, trying not to destroy the deliciously smelling "structure", transfer it to a beautiful dish.

The abundance of fresh herbs only add beauty to the dish!

How to cook lamb ribs with potatoes (not in the oven)

It is easy to bake lamb ribs in the oven, but there is one problem - if the process is too intense, the ribs are dry. To prevent this from happening, you can use another recipe, not bake, but, for example, stew.

Ingredients:

• Lamb ribs - 1-1.5 kg.
• Potatoes - 8 pcs.
• Carrots - 1 pc. (medium size).
• Bulb onions - 3-4 pcs.
• Tomatoes - 2 pcs.
• Sweet bell pepper - 1 pc.
• Hot pepper pod - 1 pc.
• Garlic - 3-4 cloves.
• Greens - in a bunch.
• Lamb spices.
• Vegetable oil - 2-3 tbsp. l.
• Salt.

Algorithm of actions:

1. Prepare lamb ribs - rinse, chop into small pieces. Add salt, spices, 1 pc. onions, cut into rings.
2. Mash the meat with salt and spices and leave to marinate (20 minutes).
3. Now you can start preparing vegetables - rinse, peel, cut.
4. Heat the oil. Fry the lamb ribs until pink. (On the street, lamb can be cooked in a cauldron, at home in a large skillet with a thick bottom.)
5. Add chopped carrots and onion rings.
6. Cut the potatoes into cubes, send them to the lamb ribs.
7. Send cubes of tomatoes and sweet peppers there.
8. Put the bitter pepper on the cut.
9. Chop herbs and garlic into slices. Put in a cauldron / pan.
10. Add a small amount of boiling water, so that the water slightly covers the meat.
11. Simmer for half an hour.

The aromas will be such that family members will quickly pull up to the kitchen, and will be able to help mom set the table beautifully for a festive dinner.

Delicious stewed lamb ribs

Baking or stewing with potatoes is a good way to prepare dinner or a second for dinner. But the lamb ribs can be stewed on their own, and the side dish can be cooked separately.

Ingredients:

• Lamb ribs - 1 kg.
• Onions - 4-6 pcs. (the more, the tastier and juicier).
• Coriander - ½ tsp (ground).
• Zira - ½ tsp.
• Basil.
• Salt.
• Greens (like onions - the more, the tastier).

Algorithm of actions:

1. Prepare the ribs - divide the rib plates into separate parts, if large, then cut them in half. Cut off the fat and chop it into thin pieces.
2. Peel the onion. Cut into thin half rings.
3. Heat a cauldron / frying pan with a large thick bottom, put pieces of lamb fat, cut from the ribs.
4. Melt the fat (the remaining pieces must be removed so that they do not burn).
5. Put ribs in hot fat. Stir constantly so as not to burn. A pink appetizing crust will appear, you can proceed to the next stage.
6. Grind basil, cumin and coriander in a mortar.
7. Place the ribs tightly on the bottom of the pan / cauldron.
8. Sprinkle with seasoning and salt on top (half serving). Cover the ribs with chopped onions on top. Pour in the rest of the spices.
9. Close the lid very tightly. Simmer for 1.5 hours.

Serve well cooked rice as a side dish, it is important that it is crumbly.

The recipe for cooking lamb ribs in a slow cooker

New kitchen appliances make life much easier for the hostess, multicooker is just one of these helpers. They are great for stewing lamb ribs.

Ingredients:

• Lamb ribs - 1 kg.
• Rosemary (one of the best spices for lamb).
• Bulb onions - 1-2 pcs. (big size).
• Garlic - 1 head.
• Olive oil (any vegetable oil in the absence of olive oil).
• Thyme.

Algorithm of actions:

1. Prepare ribs and vegetables. Rinse the meat, chop, if necessary.
2. Onions - in pieces, garlic - through a press.
3. Grind rosemary and thyme in the old fashioned way in a mortar to a monotonous aromatic mixture.
4. Mix herbs with oil, onion and garlic. Add salt.
5. Blot the ribs with a towel. Rub with marinade. Leave for 1 hour, covered with another plate or cling film.
6. Add some oil to the multicooker bowl.
7. Lay out the pickled ribs. Set the mode "Frying" or "Baking", fry for a few minutes.
8. Then switch the multicooker to the "Extinguishing" mode, set the time to 2 hours.

Now the hostess can use the time to her advantage, and the multicooker will work. On a signal, you can go to the kitchen and set the table.

How to cook lamb ribs deliciously? We offer you a very simple and delicious recipe that men will surely like. The dish turns out to be fatty and very satisfying. Eat stewed lamb ribs with vegetables and spaghetti, preferably hot, since the lamb fat quickly hardens and the taste changes.

Ingredients:

Lamb ribs- 1 kg

Spaghetti- 500 grams

Onion onion - 1-2 medium onions

Carrot- 1 large carrot or 2 medium

Tomatoes- 2-3 pieces

Pepper Bulgarian - 2-3 pieces

Garlic- 3-4 cloves

Greens: parsley, dill, cilantro, mint.

Spices: salt, ground black pepper, bay leaf, optional (anise, curry, turmeric, rosemary, saffron, ginger).

How to cook lamb ribs deliciously

1 ... Rinse the lamb ribs well under running water. Put meat ribs on the bottom of a deep frying pan or into a cauldron and pour over water. Add spices. Bring to a boil, reduce heat and simmer for about 1 hour, skimming off the dirty foam.

2 ... While the meat is stewing, prepare the vegetables. Peel and chop the onions and carrots.

3. Add the onions and carrots to the cauldron.

4 ... Cut the tomatoes into quarters. Bell pepper in large strips.

5 ... Add vegetables to the lamb ribs. Simmer ribs with vegetables and spices for 10-15 minutes.

6 ... Boil the spaghetti and add to the prepared broth with vegetables. Place the spaghetti with vegetables on a platter, top with the stewed lamb ribs and sprinkle with fresh herbs.

Stewed lamb ribs with vegetables and spaghetti ready

Bon Appetit!

Lamb ribs

An oriental dish prepared in a million ways, included in the menu of many countries of the world - lamb ribs, not just a delicious hot meat appetizer, but also health benefits. Lamb on the bone is a premium barbecue dish. It is also prepared as a welcome dish for dear guests - lamb is considered an elite meat, especially young, and is served only for special people.

Lamb ribs and the recipe for their preparation can be different, from the simplest dishes fried on a spit and grill, to exotic snacks with unusual sweet and spicy sauces. Lamb on the bone can be found in Georgian, Azerbaijani and Greek, Japanese, Uzbek and Turkish cuisine. There are also traditional French and English recipes, which primarily include lamb ribs. Lamb can be either an independent dish, or be part of, complement and make more intense and individual recipes, such as pilaf, moussaka, dolma, couscous and chanakhi.

But, no matter what cuisine in the world you like the most, and the recipes that you would not use to cook lamb ribs, you need to properly prepare the meat. In order for the ribs to be juicy and soft, they should be marinated for at least a day before starting to bake, stew, boil or fry.

To make a dish from lamb ribs were tasty and tender, the film should be removed from the meat and bone, it is practically invisible, but it gives the mass such hardness that more than one dish will please you, no matter how carefully you cook it.