Lamb is considered rather difficult to cook with meat: firstly because of its peculiar aroma, and secondly, because of its rigidity, but we are going to prove that even such a difficult meat can be made delicious and juicy if you give the process enough time and use the right spices. More details about recipes for mutton ribs will be given below.
Lamb Ribs in the Multivariate
We have already noticed that the mutton ribs are surrounded by a layer of contented hard meat, the key to the correct preparation of which is a prolonged anguish. To this end, you can use a brazier and a low-temperature oven, and you can put the dish in the bowl of the multivarquet and stew it with it.
Ingredients:
- onion - 270 g;
- dried apricots - 130 g;
- lamb ribs - 2.2 kg;
- Ground cumin - 3/4 tsp.
- cayenne pepper - 1/2 tsp;
- gin - 65 ml.
Preparation
If the ribs are rather fat, then cut off excess fat, but not completely, leave some fat on the meat to keep it juicy. Generously grate a piece of salt mixed with cumin and cayenne pepper, then take over the roast. For frying large half rings of onions, save on a drop of vegetable oil, along with pieces of dried apricots. When the onion gets a cream shade, pour in the gin and place the ribs over the received pillow. Select the "Quenching" mode, pour in a third of a glass of water and leave the mutton to languish for 3 hours.
Soup with mutton ribs
We are used to the fact that if the soup is prepared on the basis of ribs, then it must necessarily be pea. Let's step back from boring culinary habits and prepare something original, like this mutton soup in a rustic way, which will help cope with the long cold.
Ingredients:
- lamb ribs - 1,9 kg;
- carrots - 130 g;
- stalks of celery - 95 g;
- onion - 110 g;
- garlic teeth - 3 pieces;
- tomato paste - 45 g;
- red wine - 115 ml;
- apple cider vinegar - 35 ml;
- chicken broth - 720 ml;
- Dijon mustard - 5 g;
- thyme branches - 3 pcs .;
- laurel leaves - 2 pcs.
Preparation
Rinse the cubes of vegetables and lay them lamb ribs. Increasing the heat, wait until the ribs and seize a golden crust, then add the wine. Allow the beverage to evaporate approximately half, and then combine all with vinegar and tomato paste. Add mustard and herbs, then pour in the broth. If the soup, at your discretion, went too thick, then pour the water. Leave the dish to simmer for a minimum of one and a half hours.
How delicious to cook lamb ribs in the oven?
Ribs - an ideal snack to pennoy, which can be baked in the oven, covered with glaze. We decided to make the latter on the basis of ingredients that are not traditional for lamb meat: soy sauce, sugar and ginger.
Ingredients:
- lamb ribs - 1.2 kg;
- brown sugar - 35 g;
- soy sauce - 235 ml;
- fish sauce - 35 ml;
- oyster sauce - 35 ml;
- ketchup - 115 ml;
- garlic teeth - 2 pieces;
- slices of ginger - 2 pcs .;
- asterisk star.
Preparation
Marinade for mutton ribs is prepared simply simple: all the ingredients (except for the ribs, of course) are laid in the saucepan and placed on medium heat for 10 minutes. When the marinade thickens, remove it from the heat and cool, and then mix with slices of mutton ribs. Now the meat can be started to cook, but if you have the time, it is better to leave the ribs in the refrigerator for a couple of hours to soak up the scents. After, lamb ribs are cooked in the sleeve for baking for the first 20 minutes (200 degrees), then the sleeve is cut, turn on the grill and let the sauce on the surface fade.