How to marinate lamb pistols. Braised lamb ribs

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

How to bake ribs in the oven

Cattle meat always requires pre-processing. 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 first boil the ribs until half cooked, and only after that send them for baking: this will make the lamb meat more tender.
• You should not cook ribs for future use - they only last 1-2 days.

How to choose the right lamb

The taste of the finished dish is influenced 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 at the market, where the meat is always chilled and not frozen, which is the sin of large stores. If there is no way to find out how the product was transported and how it was stored, study the following points:

• Ribs size. If they are too large, then they were taken from an old sheep, so the meat may be too stringy, dry, and will require long-term marinating. 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 strong aroma (unless you bring the piece directly to your nose). Any sour or spicy notes should make you think 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 lamb it has a distinct pink tint.

Features of cooking lamb

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

• Choose ceramic or glassware. It is advisable that it comes with a lid.
• The classic way to cook ribs in the oven is on a wire rack. You definitely need to place a deep baking tray under it and pour water into it: increased 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. Recommended temperature is 190-200 °C.
• If you are cooking raw meat, the cooking time increases to 1.5 hours. Did you manage to marinate the product well? You can reduce this parameter to an hour.

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

This meat, despite its high nutritional value, is dietary: its consumption does not have a negative effect on cholesterol levels, the pancreas also accepts this product well. The calorie content of raw lamb ribs is about 200-205 kcal, so most dishes with them will not harm your figure. Among the recipes offered below you can find options for very light but satisfying lunches, and the photos will help you find an idea for a beautiful presentation.

Ribs with potatoes in the oven

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

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

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

Lamb ribs in the oven in the sleeve

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

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

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

Ribs in the oven in foil

This recipe is also considered dietary, although there is a sweet component here - honey, which is an important part of the marinade. How to cook tender ribs in the oven in foil? It’s as easy as a sleeve, and the meat doesn’t require extra fat for juiciness. It is recommended to serve the dish made according to this recipe with Basmati rice, which has been boiled using turmeric and butter.

1. Mix honey and mustard very well, achieving homogeneity.
2. Rub it over the washed ribs and wrap tightly in foil for an hour.
3. Uncover, add salt and sprinkle with sesame seeds.
4. Wrap again and place on a baking sheet. Cook for 40 minutes at 190 degrees.
5. Remove the foil and distribute the ribs on a wire rack over the same baking sheet. Bake for another 10 minutes at 210 degrees.
6. When presented beautifully, the finished dish in the photo and in real life looks like something from a restaurant.

Braised ribs with potatoes in the oven

Tender meat, crumbly potatoes, juicy tomatoes, sweet onions - this dish has the perfect flavor balance. The cheese crust is like its apogee. The absence of a large number of spices allows the individual tastes of each product to fully develop. Professionals advise cooking delicious stewed ribs with potatoes in the oven in portioned forms or ceramic pots. Remember that the latter must be placed in a cold oven.

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

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

Marinade for ribs in the oven

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

• Provencal version: white wine and cream are combined 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. You need to marinate the lamb ribs for 1-1.5 hours.
• A tandem of pomegranate juice and white wine (1:4), to which juice and chopped fresh herbs are added, will give the meat an exotic taste. You need to marinate the lamb for 3-4 hours.

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

Delicious fried lamb ribs cannot be called low-calorie food. But when you feel the excellent taste and get 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 making them is so simple that even beginners in cooking can do it. This dish can actually become number one on the holiday table! That’s why I’m telling you how to make lamb ribs in a frying pan! But first, let's get acquainted with the features of their preparation. The tips will be especially useful for those who are starting to cook lamb ribs for the first time and do not know how to make them tender and juicy.

• Firstly, there is a risk of drying out 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 ones, because... When defrosting, they will lose some of the moisture. Especially if they were thawed in water or a microwave oven. To at least somehow preserve the juiciness, the surest way to defrost ribs is in the refrigerator.
• Secondly, choose young lamb meat, because... in an old animal it is quite tough and takes a lot of time to prepare. In addition, frying old meat can dry it out. The ribs of a young lamb are smaller than those of an adult lamb, 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 you pre-marinate them. This will speed up the cooking process and make it more flavorful.

• Calorie content per 100 g - 311 kcal.
• Number of servings - 3
• Cooking time - 40 minutes

Ingredients:

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

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

1. In this recipe, I suggest frying the ribs whole, without cutting them at the bones. Although this is the choice of every housewife. If you decide to make them whole, then cut a piece of such a size that it will fit in the pan.

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

3. Place the fat in a frying pan and place it on the stove.

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

5. Place a piece of lamb ribs on a well-heated frying pan.

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

7. Fry it over high heat for 1-2 minutes until it becomes covered with a crust, which will seal all the juice inside. Then turn the temperature down to medium and continue frying for 5 minutes.

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

Lamb is undeservedly deprived of attention when the question of preparing a hot meat dish on a holiday or weekday arises. Meanwhile, this meat is no less light than chicken, low-fat, and easy to prepare. Oven-baked lamb ribs served with sauce and fresh vegetables are especially tasty.

Lamb ribs in the oven: recipe with photos

The traditional recipe for lamb ribs in the oven allows you to prepare an almost universal meat dish, for which you can choose a side dish to suit your taste. This option will be especially successful for guests - everyone will have the opportunity to supplement the lamb with their favorite products, creating an individual dish. In addition, this recipe will take little time: your direct participation is 10-15 minutes, the rest will be done by the oven and refrigerator.

Compound:

1. Lamb ribs - 1.2 kg
2. Mayonnaise or low-fat sour cream - 130 ml
3. Tomato paste - 70 ml
4. Onions - 2 pcs.
5. Garlic cloves - 3-4 pcs.
6. Pepper mixture - 1 tbsp.
7. Salt - a pinch

Preparation:

• Rinse the meat, soak in cold water for 1-1.5 hours, rinse again and transfer to a deep bowl. Pour mayonnaise and tomato paste into it, add ground pepper and salt, chopped garlic cloves, and onion half rings. Mix all the ingredients thoroughly, rub the meat with the resulting mixture, then cover the bowl with a lid and put it in the refrigerator.

• After 2-2.5 hours allotted for marinating the ribs, you need to preheat the oven (to 175-180 degrees with convection), cover the pan with foil or a ceramic lid and place it on the middle level. After 70 min. the lid is removed, and at the same temperature the meat is browned for another 20 minutes. In ovens without additional convection, it may be necessary to increase the cooking time under the lid to 90 minutes.

Lamb ribs cooked in the oven according to this recipe retain the classic taste of meat with a light onion-tomato note. The mayonnaise makes them tender, and the garlic gives them a spicy kick. It is best to serve lamb ribs with chopped dill or pomegranate seeds to create a contrast between its sweetness and the piquancy of the garlic.

3 types of marinade for lamb ribs

The taste of baked lamb ribs is most influenced by the marinade chosen for them. Below are the 3 most common and memorable options - aromatic and tart based on red wine, fresher, summery, with sour cream and herbs, and sweet, exotic, with the addition of fresh kiwi.

Compound:

1. Dry red wine - 75 ml
2. Ground ginger - 1 tsp.
3. Italian herbs - 1 tsp.

Preparation:

• All ingredients are combined in a deep bowl; the wine must first be heated.
• In this marinade, lamb ribs are soaked for 5-6 hours, and if necessary, they can be baked in it - this will enhance the concentration of taste.

The next option is ideal for summer; in addition, it is multifunctional: this marinade can be used as a topping for meat.

Compound:

1. Paprika - 1 tsp.
2. Green onions - 3 feathers
3. Cilantro - 1 bunch
4. Parsley - 1 bunch
5. Sour cream - 200 ml.

Preparation:

• Green onion feathers must be torn or chopped with a knife, combined with sour cream and ground seasonings, and let the marinade steep for 15-20 minutes.
• The meat is kept in the resulting mixture for 30-40 minutes, after which it is recommended to pour it over the lamb ribs before putting them in the oven.

Those with a sweet tooth will definitely love the marinade based on fresh kiwi, which goes well with any side dish.

Compound:

1. Soft kiwi - 4-5 pcs.
2. Ground red pepper - 1 tsp.
3. Nut oil - 45 ml
4. Cardamom - ½ tsp.

Preparation:

• In a blender, chop kiwi into large pieces, add pepper and cardamom, and add nut butter.
• If it is not available, you can replace it with olive oil, mixed in half with lemon juice.
• In this fruit and pepper marinade, lamb ribs are infused for 2-2.5 hours.

Lamb ribs with potatoes in the oven

The recipe for lamb ribs with potatoes can easily be considered the most satisfying - a traditional option that is familiar to every housewife. Depending on the marinade chosen, the meat may have a milder or sharper taste, and the potatoes themselves can “sound” differently if you play with the herbs for them.

Compound:

1. Lamb ribs - 1 kg
2. Potatoes - 4-5 pcs.
3. Basil - to taste
4. Liquid honey - 2 tbsp.
5. Mustard - 1 tbsp.
6. Salt - a pinch
7. Olive oil - 3 tbsp.

Preparation:

• You need to soak basil and any other herbs in olive oil if you want to get the multifaceted taste of potatoes. While the oil is soaked in spices, attention is paid to the meat.
• Lamb ribs are washed 2-3 times under running water, rubbed with salt, coated with a mixture of honey and mustard, laid out on a baking sheet, which must be placed in a hot (190 degrees) oven for 30 minutes. During this time, the honey-mustard crust will set, and the meat itself will have time to reach half-cookedness.
• The potatoes are peeled and cut into halves; if they are too large, you can chop them into quarters. Each piece is dipped in oil soaked in herbs, after which it is placed on a baking sheet with the ribs initially treated with hot air. Try to place the potatoes between the meat so as not to interfere with the formation of a crust.

It is necessary to bake lamb ribs with potatoes at a temperature of 170 degrees for 40 minutes, after which you can increase the temperature to 200 degrees and place the baking sheet a little higher - this will allow the meat to brown. Although, due to the honey-mustard glaze, it will a priori be golden brown. It is recommended to serve the dish prepared according to this recipe with soaked ranetki.

Lamb ribs in the oven with orange

Meat is not always about spiciness and piquancy. Gourmets recommend trying it with sweet additions: for example, citrus fruits. Baked lamb ribs with orange will appeal to children, and men can also appreciate such a tandem. Wild rice is ideal as a side dish.

Compound:

1. Lamb ribs - 0.7 kg
2. Oranges for juice - 3 pcs.
3. Onions - 3 pcs.
4. Olive oil - 110 ml.
5. Nutmeg - ½ tsp.
6. Lingonberry - 30 g.
7. Zira - to taste
8. Salt - a pinch

Preparation:

• Lingonberries are ground in a mortar, olive oil, nutmeg and cumin are added. The washed lamb ribs are rubbed with salt and laid out in a baking dish, after which they are filled with the resulting mixture.
• The oranges are cut into thick layers and distributed over the lamb ribs to completely cover the meat. Use any flat object to gently press on them so that the citrus fruits release juice, and put the bowl of meat in the cold for 1-1.5 hours.
• The onion is chopped into rings, which must be fried in hot oil in a frying pan until translucent. When the indicated 1.5 hours have passed, the cauldron with meat is removed from the refrigerator, onion rings are laid out on the oranges, and the bowl, covered with foil, is placed in a cold (!) oven.

From the moment the oven warms up to 170 degrees, 45 minutes are counted, then the foil is removed and the meat is baked for another 30 minutes. It is recommended to serve lamb ribs with orange hot; the finished dish can be decorated with sesame seeds.

As you can see, you can cook lamb ribs not only on a fire or grill, but also at home, in the oven. Seasoned with delicious sauces, served with fresh vegetables and herbs, the meat will make you feel like you’re at a picnic in your home kitchen.

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

How to bake ribs in the oven

Cattle meat always requires pre-processing. 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 first boil the ribs until half cooked, and only after that send them for baking: this will make the lamb meat more tender.
• You should not cook ribs for future use - they only last 1-2 days.

How to choose the right lamb

The taste of the finished dish is influenced 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 at the market, where the meat is always chilled and not frozen, which is the sin of large stores. If there is no way to find out how the product was transported and how it was stored, study the following points:

• Ribs size. If they are too large, then they were taken from an old sheep, so the meat may be too stringy, dry, and will require long-term marinating. 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 strong aroma (unless you bring the piece directly to your nose). Any sour or spicy notes should make you think 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 lamb it has a distinct pink tint.

Cooking features

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

• Choose ceramic or glassware. It is advisable that it comes with a lid.
• The classic way to cook ribs in the oven is on a wire rack. You definitely need to place a deep baking tray under it and pour water into it: increased 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. Recommended temperature is 190-200 °C.
• If you are cooking raw meat, the cooking time increases to 1.5 hours. Did you manage to marinate the product well? You can reduce this parameter to an hour.

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

This meat, despite its high nutritional value, is dietary: its consumption does not have a negative effect on cholesterol levels, the pancreas also accepts this product well. The calorie content of raw lamb ribs is about 200-205 kcal, so most dishes with them will not harm your figure. Among the recipes offered below you can find options for very light but satisfying lunches, and the photos will help you find an idea for a beautiful presentation.

With potato

This traditional Russian table combination of meat and tuber vegetables available to everyone always finds its place in a cookbook. Lamb with potatoes looks and tastes no worse than the 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.;
• sprig of rosemary;
• coarse salt;
• dried Italian herbs.

Cooking method:

1. Grind the rosemary in your fingers, combine with salt, chopped garlic, and olive oil. Add a spoonful of lemon zest.
2. Wash the lamb ribs and dry with a napkin.
3. Combine lemon juice with the herbal mixture, marinate the meat in it (an hour and a half).
4. Cut the potatoes into quarters and place on a baking sheet. Drizzle with olive oil and salt.
5. Distribute the marinated ribs over the potatoes and cover with foil.
6. It is very easy to bake the dish: keep it at medium level for 20 minutes at 190 degrees, 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 a sleeve as an independent dish, when serving, complement them with fresh vegetable salad with lemon dressing.

Ingredients:

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

Cooking method:

1. Wash the ribs and remove excess fat (if any).
2. Rub with salt and garlic pieces.
3. Sprinkle with thyme and torn dill.
4. Fold it 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? It’s as easy as a sleeve, and the meat doesn’t require extra fat for juiciness. It is recommended to serve the dish made according to this recipe with Basmati rice, which has been 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 and mustard very well, achieving homogeneity.
2. Rub it over the washed ribs and wrap tightly in foil for an hour.
3. Uncover, add salt and sprinkle with sesame seeds.
4. Wrap again and place on a baking sheet. Cook for 40 minutes at 190 degrees.
5. Remove the foil and distribute the ribs on a wire rack over the same baking sheet. Bake for another 10 minutes at 210 degrees.
6. When presented beautifully, the finished dish in the photo and in real life looks like something from a restaurant.

Braised ribs with potatoes in the oven

Tender meat, crumbly potatoes, juicy tomatoes, sweet onions - this dish has the perfect flavor balance. The cheese crust is like its apogee. The absence of a large number of spices allows the individual tastes of each product to fully develop. 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 - pod;
• olive oil;
• salt;
• semi-hard cheese – 110 g.

Cooking method:

1. Cut off only the tip of the hot pepper and chop it. Mix with olive oil and salt. Treat the ribs with this mixture.
2. Cut the onion into rings, tomatoes into circles. Grate the cheese.
3. Peel the potatoes and cut into cubes along with the celery root. Fry in olive oil until the surface is golden brown.
4. Place the ribs among the pots and add half a glass of water to each pot.
5. Distribute fried vegetables, onion rings, tomatoes, and 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 flavor are suitable for lamb - it goes well with honey and hot pepper. A large amount of spices will not spoil the marinade for lamb ribs in the oven either. However, there are several “golden” combinations:

• Provencal version: white wine and cream are combined 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. You need to marinate the lamb ribs for 1-1.5 hours.
• A tandem of pomegranate juice and white wine (1:4), to which juice and chopped fresh herbs are added, will give the meat an exotic taste. You need to marinate the lamb for 3-4 hours.

Video

Deliciously cooked lamb ribs will be a suitable dish for both a summer picnic and a winter feast. However, when preparing this dish, it is necessary to take into account all the flavor nuances of lamb, so as not to spoil the meat, but, on the contrary, to emphasize its specific taste as best as possible.

List of recipes in the article:

Summer lamb ribs

You will need:

• 1.5 kg lamb ribs
• 1 bunch each of green onions, cilantro and parsley
• 5–6 cloves of garlic
• 200 ml dry white wine
• 50 ml pomegranate juice without sugar
• salt and pepper

This dish will be a good addition to a barbecue or the basis for your picnic. Start cooking with the marinade. Squeeze the peeled garlic into a deep dish and add finely chopped herbs. Pour in wine and pomegranate juice, add salt and pepper. Divide the ribs into pieces of 2-3 ribs and place them in the marinade. Place the dish in the refrigerator for 2-3 hours. In the meantime, start preparing the grill - light the charcoal and place a grate on top of the grill. Fry the finished ribs for 10–15 minutes on each side.

If you don't have pomegranate juice, marinate the meat in red wine

Summer lamb is best served with thin pita bread, as well as homemade sauce, such as tomato. Take 3 medium tomatoes, scald them with boiling water, peel them and chop them finely. Peel one bell pepper and a quarter of a hot pepper pod. Finely chop the vegetables and mix. Place them in a saucepan, add 1-2 tablespoons of olive oil and cook over medium heat for 10-15 minutes. At the end, add salt and finely chopped garlic clove. Cool the sauce and serve over the ribs.

Braised lamb ribs

This lamb ribs recipe is more suitable for the cold season.

You will need:

• 1.5 kg lamb ribs
• 200 g dry beans
• 200 g green lentils
• 2 medium onions
• 70 g butter
• bunch of greens to taste
• pepper

Leave the dried beans in warm water for 4-5 hours to swell. At this time, take care of the meat. Rinse the ribs in running water, divide them into sections of 2-3 bones. Remove excess fat. Then peel and finely chop the onion. Heat the butter in a deep frying pan and fry the onion in it for 3-4 minutes. Then place the ribs and add enough water to cover the meat. Season with salt and pepper. Simmer over low heat for 40 minutes.

Add lentils and beans to the pan, as well as half of the finely chopped greens. Add water if necessary. Cook for another 20 minutes until the lentils are soft. Separately, as a side dish, boil long-grain rice or prepare couscous cereal. When serving, sprinkle the dish with the remaining herbs.

Lamb ribs in the oven

Baking is another way to cook lamb ribs.

You will need:

• 1 kg lamb ribs
• 3 oranges
• 2 lemons
• vegetable oil
• 1/2 hot red pepper

Prepare the marinade. Squeeze the juice from oranges and lemons and pour it into a deep bowl. Add vegetable oil, finely chopped hot pepper and grated zest of one lemon. Salt the marinade and place the meat in it. Place the dish in the refrigerator for 2 hours.

If you wish, you can add 1 tablespoon of curry powder to the marinade, it will give the dish an Indian flavor

Then preheat the oven to 180 degrees. Bake the meat on the grill for 20 minutes on each side. Check the degree of readiness by piercing the piece with a fork; Clear juice should flow from it.

Serve ribs with fresh and roasted vegetables. For example, take 2 eggplants and 2 bell peppers. Cut the eggplants into slices and rub them on both sides with garlic. Remove the seeds from the pepper and cut it into strips. Salt the vegetables and sprinkle with vegetable oil. Bake them in the oven for 10 minutes.

Lamb ribs in dough

You will need:

• 600 g lamb (neck with ribs)
• 1 onion
• 2 tablespoons olive oil
• 50 g butter
• ground black pepper
• 50 g bread crumbs
• a bunch of fresh herbs (parsley, rosemary, thyme)
• 1 egg
• puff pastry packaging
• 0.5 lemon

Prepare the meat - wash it, dry it, trim off excess fat. Clean the top