How tasty to cook lamb chops in the oven

It cannot be said that lamb on the table is a common occurrence. It is prepared and eaten less frequently than other varieties of meat, although lamb, especially young, is a dietary, easily digestible product, it does not have cholesterol..

Regular consumption of mutton speeds up the metabolism, so it should be included in the diet of those who wish to lose those extra pounds without depleting their food..

ribs бараньи с петрушкой

It is necessary to cook and treat yourself to juicy fragrant lamb once, and it will take a strong place among your favorite dishes..

The subtleties of the choice of mutton ribs

To prepare it is better to take the meat of lamb, it is light, and the characteristic smell, which often serves as a reason for dislike lamb, is almost absent. You can find the opinion that lamb is harsh, but often the reason for this is improper cooking.

You can tell by the color of the lamb whether it’s young or not so young: the redder and brighter the meat, the older the animal. Such a product can also be tasty cooked, however, the meat of a mature individual will have to be marinated (by the way, marinating will save the semi-finished product from smell).

During cooking, lamb meat is covered with a thin layer of juice, which as it gets thicker and retains its aroma and peculiar taste, the meat turns out to be under a natural film. It should be immediately after cooking, hot.

How tasty to bake lamb ribs in the oven
how вкусно приготовить бараньи ребрышки в духовке
Ingredients amount
Lamb ribs kilogram
Honey half tablespoon
Sugar 3 tablespoons
Olive oil 2 tablespoons
Seasonings (thyme, oregano, white pepper) 1-2 teaspoons
Paprika 3 teaspoons
Garlic 2 slices
Lemon 1 PC.
Tabasco Sauce 5 tablespoons
Dry wine half tablespoon
Butter 100 g
Mustard taste
Time for preparing: 180 minutes Calories per 100 grams: 335 Kcal

For those who like it hot – a recipe for sharp ribs.

As for mustard, there is a choice between the usual, sharp and stinging, and Dijon, sweeter and softer. Dijon mustard is very common in Europe, but Russians more often prefer the spicy version..

For starters, the ribs are marinated. Oregano, thyme, paprika, finely chopped or crushed garlic are mixed. All this is thoroughly mixed with the addition of olive oil, the oil must be added gradually, so that the mixture will get sour cream thickness..

Wash and dry ribs with a napkin, then smear with marinade, leave for an hour.

After this, the ribs are laid out on the grid, which must be put on a baking sheet, in which 400 g of water is poured. Bake the meat at 1900 for an hour, then turn the ribs and bake for another half hour.

In order for the meat to acquire the necessary sharp taste, you have to prepare the sauce. In a small container, lemon juice, honey, Tabasco, wine, mustard, sugar, and salt are added to taste. Warm, stirring constantly, until boiling. After boiling, we must not forget to put the butter.

All these actions need to be done by the time when it is time to remove the finished ribs from the oven. They need to remove, pour the sauce and again put in the oven, at the same temperature for another half an hour.

After which an unusually tasty and fragrant dish is served at the table..

Juicy lamb chops with potatoes in the oven

A dish for a solid snack, very easy and quick to prepare. For lamb with potatoes you need:

  • Lamb (ribs) – 2 kg;
  • 5-6 large tubers of potatoes;
  • 3 cloves of garlic;
  • Rosemary;
  • Lemon;
  • Olive oil;
  • Condiments (Italian herbs);
  • Pepper;
  • Salt.

At first the ribs are pickled. For this herb, garlic (finely chopped or passed through the press), lemon peel, pepper, salt, oil, juice of half a lemon mixed. Wash ribs, dry with a napkin, cut into portions, rub with the mixture and leave for an hour.

Peeled potatoes are cut into thin rings, the remaining half of the lemon is also thinly sliced. Parchment is laid on a baking sheet, coated with butter. Put on him potatoes, lemon, rosemary. Salt to taste, pepper.

Then put on the side of lamb chops. Place the dish in the preheated oven, bake for at least half an hour..

How to cook lamb chops in foil in the oven with spices

Lamb ribs in foil, baked with tomatoes – easy, healthy dish from Caucasian cuisine.

For cooking you need:

  • Kilogram ribs;
  • 2 large onions;
  • 4 large tomatoes;
  • Greens (parsley, for Caucasian flavor – cilantro);
  • Spices (thyme, thyme, rosemary);
  • Salt.

Grate chopped ribs with spices, salt and pickle 2 hours.

lamb ребрышки порезать

Put the pickled pieces in the form, then the tomatoes (sliced), onion, sprinkle with greens on top.

lay out бараньи ребрышки с зеленью

Close tightly with foil. Bake in the oven at 1900 within 2 hours.

to cover фольгой

Marinades for lamb ribs in the oven

The taste of cooked ribs depends largely on the marinade. Therefore, do not limit yourself to the marinades specified in the recipes. You can try marinades from other meat dishes, experiment with spices and spices..

Lemon Garlic Marinade

For mixing you need:

  • Lemon juice (squeeze half a lemon);
  • Dried peel or finely chopped;
  • Oregano;
  • Garlic – 5-6 cloves;
  • Tablespoon of olive oil;
  • Pepper;
  • Salt to taste.

Orange Honey

Peculiar composition:

lamb ребрышки с помидорами

  • Honey;
  • Mustard;
  • Orange juice – half a glass.

Spicy and sweet marinade, giving the meat a unique fresh sweet taste.

Fruit Pepper

This marinade is good for those who are not indifferent to bright, sweet and spicy flavors:

  • 5 juicy ripe kiwi;
  • A teaspoon of red pepper;
  • Peanut butter – 4 tablespoons;
  • Teaspoon cardamom.

Kiwi cut into large pieces, grind to a smooth mass, add pepper, cardamom, oil. You can also beat in a blender.

If there is no peanut butter, it can be replaced with olive oil mixed with lemon juice..

In this marinade lamb meat should be at least 2 hours.

Cream-onion

Here you will need:

  • Teaspoon paprika;
  • Chives – a few feathers;
  • Cilantro bunch;
  • A bunch of parsley;
  • 200 g sour cream;
  • Seasonings to taste ground.

Chop greens, mix with sour cream and seasonings, after which the marinade should brew for about half an hour.

Meat is plentifully covered with ready-made composition and aged 40-50 minutes. To enhance the taste, you can pour it before you bake.

On red wine

For this marinade are needed:

  • Dry red wine – 100 g;
  • Teaspoon crushed ginger;
  • A teaspoon of dried herbs (you can use a set of Italian herbs).

Wine is heated, mixed with ginger and herbs. The meat is under the marinade for at least 6 hours.

In general, marinades are great for lamb for kebabs, if you want to try different tastes of fresh juicy lamb.

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Pomegranate-soy

Meat cooked under this marinade acquires not only a new taste, but also a color..

Here the proportions of the components of the marinade are given at the rate of 1.5 kg of ribs.

  • Pomegranate juice – a glass;
  • Soy sauce – 150 g;
  • Sugar – 1-2 teaspoons;
  • Sunflower oil – 5 tablespoons.

The ingredients are mixed, the finished marinade must be poured in such an amount that the meat can soak well..

It is necessary to pour it into the already rubbed with pepper, covered with chopped onion meat. Capacity with lamb costs at least 12 hours.

Useful tips

Lamb meat should be pickled only slightly to enrich the taste..

If you bought red meat, that is, the meat of a mature animal, then you can get rid of the characteristic smell as follows: all fat is cut off from the meat, the meat itself is carefully rubbed with nutmeg.

In order for the meat of a mature animal to be soft, it must be marinated for a day, rubbed with vinegar and vegetable oil (vegetable).

You can check the readiness of the lamb by piercing it in the fleshy part itself, if the juice that starts to stand out is clear, then the dish is ready.

Marinated lamb ribs (and not only) can be in a resealable package. The meat is placed in the bag, the marinade is poured in there, the bag is closed (tied), everything is mixed. Then you can withstand its required time, periodically mixing the contents of the package (without unleashing!).

Mixing marinades, first of all, you need to focus not only on the recipe, but also on your own taste, try to achieve proportions that give the best result, just to your taste.

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