Lamb, in the oven. Dairy lamb (lamb meat), beneficial properties, read Lamb meat cooking recipes

Lamb is an original, healthy meat that is well absorbed by the human body. You can make many dishes with it; it is subjected to a wide variety of heat treatment methods: stewed, fried, boiled, baked, smoked. The specificity of this meat is that not every cook can cook it juicy and tender; not everyone can get rid of the specific aroma, which not everyone likes.

Indeed, not everyone loves lamb, but those who are “hooked” on it know that there is no meat more aromatic and tastier. Tender, juicy, appetizing lamb, baked in the oven, beckons with all its appearance, attracts with aromas that highlight the advantages of this meat.

In the East, lamb is the most popular meat; everyone eats it there for any occasion. Lamb that is no more than 3 years old is valued, as well as dairy lambs. In our area, the choice is small, but you can still cook delicious lamb, you need to know some secrets, we’ll talk about them at the end of the article.

Our chefs cook lamb in the oven in foil, lamb in the sleeve in the oven, lamb in pots in the oven, i.e., basically baked. Baked lamb dishes are much healthier than fried ones. Delicious lamb in the oven is obtained if it is slightly simmered, boiled, stewed or fried before baking. However, more often it is baked raw, without prior heat treatment and marinated with spices. Another feature of this meat is that it is convenient and effective to cook with it as a side dish at the same time. Lamb with potatoes in the oven or lamb with vegetables in the oven is an excellent main dish for the holiday table. Lamb in foil, baked in the oven, will decorate any celebration, conquer the hearts and stomachs of even its opponents, if done correctly and with soul.

Cook healthy and tasty lamb in the oven, you will find recipes on our website. And be sure to use photographs of ready-made lamb dishes in the oven, the photo will make your choice informed and correct. Therefore, one of the pieces of advice from experienced chefs: cook the lamb in the oven whose recipes with photos suited you best in all respects. For example, if you liked the recipe for lamb with potatoes in the oven, study it not only from the text of the recipe, but also from the photographs of the finished dish.

How to cook lamb in the oven according to all the rules? Here are some tips from knowledgeable chefs:

Choose young meat. Dairy lamb meat does not have the specific smell inherent in old animals, and is also very beneficial for the body;

In the absence of such meat, use meat no older than 18 months. To eliminate the specific smell, the meat needs to be boiled a little before baking;

Lamb is baked with a wide variety of products, from vegetables to dried fruits and fruits;

Suitable for baking is a leg of lamb or parts thereof, tenderloin or shoulder;

Herbs and spices go very well with lamb, for example, marjoram, thyme, oregano;

Lamb is baked in the oven at a temperature of 220-280 degrees for an hour; a crispy crust on the surface of the meat will indicate its readiness;

When baking along with lamb, prepare a vegetable side dish - the products are mutually enriched with aromas, making it even tastier;

This dish should always be prepared just before serving; it is not advisable to store long-baked lamb, because its qualities deteriorate sharply over time;

To prevent the lamb from drying out, cover it with foil or bake it in a sleeve. You can open the meat 15 minutes before the end of baking to allow it to brown a little.

Lamb is tender, tasty, healthy and environmentally friendly meat. The fact is that when raising sheep, antibiotics, hormones and other artificial additives are not used. Lamb contains easily digestible proteins, valuable vitamins, minerals, macro- and microelements, especially iron. There are certain subtleties and rules for cooking lamb that will help you avoid many mistakes and thanks to which the dish will turn out appetizing, juicy, aromatic and very tasty.

Choosing the right lamb

Many people do not like it because of the special taste and aroma, so if you want to cook soft, odorless lamb, choose the meat of dairy lambs, which feed on milk and are still devoid of teeth. This tender meat has a pale pink hue and contains almost no fat, so it is considered dietary. Keep in mind that lambs are born from the beginning of the year until March, so true suckling lamb can only be purchased in winter and spring. Anything sold as dairy lambs at other times of the year is not.

To cook lamb at home, choose meat that is light red in color with white fat, as this is a sign young age lamb The meat of old animals is distinguished by dark burgundy shades, yellow fat and a not very pleasant smell, which cannot be removed even by prolonged soaking, spices and aromatic herbs. In addition, it is almost impossible to soften an adult lamb. Although young lambs also have a specific aroma, it cannot be called unpleasant, so it’s still worth sniffing.

Good meat is elastic, with white bones (pink in dairy lambs), with dense and thick fat, similar to wax. Slice good meat- moist, but not wet or slippery. Pay attention to the joints - in old animals they are always large and yellow.

Preparing lamb for cooking

If you are going to fry meat, give preference to the back part of the animal; the back, shoulder and ham are suitable for kebabs. The back and back parts make very tasty and appetizing chops, and for pilaf they usually take tenderloin, meat from the back and shoulder blades. The neck and drumstick are ideal for stewing and preparing minced meat dishes, while the loin and ham are usually used for grilling. The ribs are used to make soups or stewed with potatoes; a delicious jellied meat is prepared from the shank and the lower part of the hind leg.

First, remove any inedible tendons and tough membranes, then trim off the outer fat, leaving just a little to keep the lamb tender and juicy. For greater softness, lamb can be soaked in milk, vinegar or kefir for 2-3 hours or marinated, which will infuse it with new flavors and turn it into a real delicacy. The marinade is made from lemon and lime juice, honey, garlic, onions, spices, placed in a plastic bag along with pieces of meat and left in the refrigerator for a day. Marinades are made from wine, beer, olive oil, soy sauce, soda water and spices, and the marinating time ranges from 1 to 12 hours depending on the toughness of the meat. A very popular marinade is with sour apple and garlic, which softens the specific taste of lamb. You can coat the lamb with horseradish or Dijon mustard with ground herbs, and in an hour and a half the meat will be ready for baking. Good marinade and sufficient marinating time for meat - important conditions cooking odorless lamb.

Lamb in different cuisines of the world

Soups, pilaf, stews, roasts, shish kebab, azu, sausages, cutlets, and chops are prepared from lamb. Each country has its own recipes for cooking lamb. In oriental cuisine, meat is prepared with fruits and dried fruits; in the Mediterranean, during the cooking process, tomatoes, garlic and olive oil, in the north, meat is stewed with potatoes. The French cook lamb in white wine, with tomato paste, beans, smoked meats and parsley. The British wrap pieces of meat, rolled in spices, in cabbage leaves and bake them in the oven, pouring apple juice or cider over them. The Germans beat a leg of lamb, marinate it in vinegar and wine, fry it and cover it with egg yolk sauce. You can learn how to cook Azerbaijani kyufta - minced lamb balls with chickpeas and potatoes, Uzbek shulum soup with bell pepper and tomatoes, Georgian roast chanakha with eggplant and barberry, hummus with lamb and almonds. Lamb goes well with marjoram, thyme, oregano, cumin, saffron and mint sauce, which perfectly masks the specific aroma of meat.

Simple cooking of lamb: methods and secrets

Cooking. It is better to cook lamb in water or in a rich vegetable broth with herbs and spices; if desired, add red wine for taste if the dish is not intended for children. Fresh mint is especially good, as it enhances the taste of meat, making it bright and piquant. Onions, garlic feathers, carrots and parsley root are placed in the broth. It is important to immerse the meat in boiling water, skim off the foam and remove excess fat, which is the source of the “mutton” smell. Lamb is usually cooked for up to two hours, and its readiness is determined during the tasting process - the meat easily separates from the bones, easily chews and melts in the mouth. If you are afraid that the lamb soup will smell sharp, add lemon juice to it at the very end of cooking, which will give the dish freshness and a pleasant aroma.

Extinguishing. Cooking stewed lamb in a frying pan or in a slow cooker does not require much time or effort. The meat is stewed in any convenient thick-walled container - a deep frying pan, cauldron or in a slow cooker. Pieces of meat are laid out in layers, alternating with vegetables - onions, cabbage, potatoes, bell peppers, carrots and zucchini. Each layer is sprinkled with spicy seasonings, everything is filled with water or vegetable broth and cooked for up to two hours. Stewed meat, soaked in the aroma of spices, wine and vegetables, turns out very tender and appetizing.

Baking. Baked is especially tasty and aromatic. Usually a large piece, such as a leg, is baked whole, or portioned pieces with slices of fruit, dried fruit and vegetables are baked. The meat is cooked in a sleeve, in a special baking bag or on a baking sheet. Cooking lamb in the oven preserves vitamins and useful material, gives the meat a refined taste and pleasant aroma. Before baking, lamb can be stewed or boiled, but it is also permissible to bake the meat raw. Baking time depends on the thickness of the piece and can take up to 5 hours. The vegetables covering the meat are saturated with its juice and fat, becoming juicy and pleasant to the taste. It’s easy to check the readiness of lamb - you just need to pierce the meat with a knife, and if pink juice comes out of it, the dish is ready.

Frying. Before frying, it is recommended to soak or marinate the lamb and then pound it. Fry it in a hot frying pan for 5 minutes on each side until golden brown. Place the pieces fat-side down in the pan to ensure tender, juicy meat. It is not recommended to cook lamb for too long as it becomes dry and tough. Cooking time depends on the age of the lamb - the younger the lamb, the faster it roasts and stews. Cooking lamb on the grill usually takes no more than 10 minutes. Well-done meat should be pink, tender and juicy.

It is customary to serve lamb to the table piping hot and eat it hot, since lamb fat solidifies already at 40 degrees. Dishes with lamb are washed down with hot drinks and are not stored for a long time, as the meat quickly loses its taste qualities. Fresh and cooked vegetables, herbs, potatoes and rice are served with lamb. These hearty dishes will diversify your daily menu and fill long winter evenings with your family with warmth!

In addition to its rich taste, rich aroma and undoubted benefits, lamb has another advantage over other types of meat. It is not prohibited by any religion. It is prepared on major holidays by Catholics, Orthodox Christians, and Muslims. National traditions and widespread customs leave their mark on dishes, but why stop at just one option when lamb is beautiful in any form.

The most popular part of the carcass is the rack - a cut on the ribs, shaped like a cube. Often such a piece is cut into several parts; for large feasts or a central dish, you can use it entirely. I would like to note that the meat does not have a strong odor, since only adults have it.

Once the meat is selected, we proceed to choosing a suitable recipe. Lamb is served in various versions:

• soups and hot dishes;
• baked meat in the oven;
• grill;
• stew with vegetables;
• roast, etc.

Almost any recipe involves the use of various herbs. This meat amazingly combines its own taste and aroma with the fragrance of spices. The combination of marjoram, savory, dill, thyme, mint, rosemary, oregano and thyme gives incredible pleasure.

As a side dish you can use mushrooms, zucchini, tomatoes, Bell pepper and potatoes. Lamb is served with red wine.

By the way, there is a sign that the presence of a young lamb on the table means wealth, prosperity and prosperity. In order for the associations during dinner to be exactly like this, it is necessary to approach the cooking process with special care. This meat requires a careful approach, and we are ready to help all users of the portal! Join our team and benefit from detailed advice. All features of the site are completely free.

Lamb is considered a difficult meat to cook. Usually only experienced cooks decide to take on dishes from it. Our recipes will tell you how to cook lamb deliciously and simply even for novice housewives.

Ingredients:

• meat on the bones – 700 – 1000 g;
• onion – 1 large head;
• tomato – 1 medium;
• green pepper - 1 medium;
• carrot – 1 pc.;
• potato tubers – 4 pcs. medium or 2 large;
• salt, cumin, pepper.

Preparation:

1. Coarsely chop the washed meat, add water, and place on the stove.
2. After boiling, drain the liquid. Pour boiled water over the meat again.
3. Cook over medium heat until full readiness lamb (about 120 minutes). Scrape the surface of the broth with a strainer or spoon. Otherwise, the soup will not turn out clear in the end.
4. Chop all prepared vegetables into medium pieces. Send them to the prepared broth along with salt and spices.

Cook lamb shurpa for another 20 - 25 minutes.

Delicious meat kebab

Ingredients:

• young lamb saddle – 2.5 kg;
• onion – 300 – 350 g;
• fresh parsley and cilantro - a whole bunch each;
• self-ground black pepper - to taste;
• salt;
• honey – 30 g;
• highly carbonated mineral water - 1 tbsp.

Preparation:

1. Remove the subcutaneous film from the piece of meat. Cut the meat into portions along the vertebrae.
2. Add randomly chopped onions, all chopped herbs, pepper, salt, and liquid bee honey to the lamb. The latter can also be added immediately before frying.
3. Fill everything with cold sparkling mineral water.
4. Leave the meat under these conditions for 4 – 5 hours.

Before frying lamb shish kebab on the grill, wipe the skewers with raw onions so that their taste does not spoil the finished treat.

Traditional soup-kharcho

Ingredients:

• lamb (flesh) – half a kilo;
• onions – 3 heads;
• dry rice – 5 dessert spoons;
• large tomatoes – 5 pcs.;
• salt, peppercorns, vegetable oil;
• cilantro, parsley, dill - 1 bunch;
• fresh garlic – 5 cloves;
• dry bay leaf – 4 pcs.

Preparation:

1. Rinse the meat well and cut into small pieces. Pour 2 liters. water. Cook for 60 minutes, then pour all the washed and chopped greens into the pan. Cook for another half hour. Be sure to remove the foam.
2. Remove the skins from the tomatoes using boiling water. Cut the pulp into cubes.
3. Fry chopped onion until golden brown. Add tomatoes. Cook for another quarter of an hour together.
4. Transfer the contents of the frying pan to the meat. After boiling, add the cereal.
5. Add salt, peppercorns, bay leaves. Basil goes well with this lamb soup, both fresh and dry. Cook for another 10 - 12 minutes.

Add crushed garlic to the already prepared treat. Leave it to steep under a tightly closed lid for at least 1 hour.

Cooking pilaf

Ingredients:

• meat pulp - 1 kilo;
• onion – 3 heads;
• carrots – 3 pcs.;
• rice (long) – 1 kilo;
• sunflower oil – ½ tbsp.;
• salt (garlic) and pepper.

Preparation:

1. Heat oil or any fat in a cauldron. Send pre-washed, dried and cut into pieces lamb into it. Fry the meat until lightly browned and the juices are “sealed” over high heat.
2. Reduce stove heat. Pour onion half rings into the cauldron. Fry the vegetable until golden brown.
3. Add thin carrot strips.
4. After 10 minutes, add salt, pepper, and a little water. Simmer the mixture for about 25 minutes. You can also add pieces of garlic to taste.
5. Place clean cereal into the cauldron. Fill with water 1 finger above the level of the grains. Add salt if necessary.
6. Simmer the dish over low heat, covered, until all the liquid has evaporated.

Be sure to let the pilaf sit for about 20 minutes before serving.

Meat stewed with potatoes

Ingredients:

• lamb pulp – 600 – 700 g;
• raw potatoes – 6 – 7 pcs.;
• garlic – 3 – 4 cloves;
• sweet red pepper - half;
• carrots – 1 pc.;
• onion - large head;
• salt, cumin, pepper;
• fresh cilantro - 1/2 bunch.

Preparation:

1. Cut the meat into medium pieces and lightly fry in any fat. The lamb should have a light crust.
2. Pour in liquid (plain water) until it completely covers the meat.
3. Close the container with a lid and simmer the lamb until cooked. If necessary, add more water.
4. Add randomly chopped vegetables, small cubes of fresh garlic, salt and spices to the meat. Lightly fry.
5. Add large pieces of potatoes. Add some water.
6. Cover the container with a lid and simmer over low heat until the vegetables are cooked. A cauldron is perfect for this purpose.
7. Add salt to the dish to taste.

Let the treat brew, sprinkle with chopped fresh herbs and serve for lunch.

Beshbarmak in a slow cooker

Ingredients:

• lamb pulp – 1 kilo;
• large onion – 2 pcs.;
• beshbarmak noodles – 250 g;
• peppercorns – 6 – 8 pcs.;
• bay leaf – 1 – 2 pcs.;
• salt and water.

Preparation:

1. Place meat, peeled onion (1 pc.), bay leaf, salt and pepper into the multicooker bowl.
2. Cover ingredients completely with boiling water.
3. Activate the extinguishing mode for 120 minutes.
4. Throw away the onion.
5. Cut the meat into small pieces. Place on a large flat plate.
6. Pour the remaining onion slices on top, previously scalded with boiling water.
7. Switch the kitchen “assistant” to steaming mode. Add noodles. Cook for 10 – 12 minutes. Do not close the lid.
8. Place the finished noodles on the meat and onions.

Serve the treat on a common platter.

Lamb piti soup

Ingredients:

• lamb pulp - half a kilo;
• onions - 2 large heads;
• raw potatoes – 5 pcs.;
• tomato – 1 large;
• quince – 1 pc.;
• dry chickpeas – 100 – 120 g;
• salt, pepper, fresh herbs.

Preparation:

1. Cut the peeled onion into half rings.
2. Chop the meat into small pieces. Quince - cubes.
3. Pre-soak the chickpeas for a couple of hours in cold water. Place on a sieve to dry.
4. Place the prepared products in a deep pan in layers: onion - meat - quince - chickpeas. Pour boiling water over all ingredients completely.
5. Bring the contents of the pan to a boil. Reduce heat and leave the soup to simmer, covered, for 120 minutes.
6. Add tomato and potato pieces.
7. Cook the dish for another half hour. Salt and pepper.

Eat hot, sprinkled with chopped herbs.

Since the soup turns out to be quite fatty, it is customary to serve it with a bowl of ground sumac. This red spice with a sour taste perfectly complements the rustic flavor and taste of piti.

Cooking lagman

Ingredients:

• flour – 1 kilo;
• raw eggs – 5 pcs.;
• salt;
• lamb pulp – 600 – 650 g;
• tomato paste – 3 dessert spoons;
• onion – 4 heads;
• ground turmeric, paprika, chili - 1 teaspoon each;
• fenugreek – 10 grains;
• red tomatoes – 3 pcs.;
• sweet pepper – 2 pcs.;
• carrots – 2 pcs.;
• potatoes – 4 pcs.;
• daikon – 100 g;
• garlic – 7 – 8 teeth.

Preparation:

1. Sift the flour into a large bowl. Beat eggs into it. Add salt. Knead the dumpling dough to a consistency. During the process, add warm boiled water if necessary.
2. Place the dough in a bag while you prepare the rest of the ingredients.
3. Chop the meat and place in a cauldron. Sprinkle with randomly chopped onions. Add all the spices specified in the recipe.
4. Pour in 1 tbsp. water with tomato paste. Simmer the mixture for 7 – 8 minutes.
5. Add another 2 liters of water and cook the dish for 70 minutes.
6. Peel all vegetables and chop coarsely. Add to already cooked meat. Add water and salt.
7. Simmer the mixture under the lid until the vegetables are ready.
8. Roll out the dough thinly and sprinkle with flour. Cut into thin strips.
9. Boil noodles in salted water for 2 minutes. Place in a colander and serve on plates.
10. Supplement the noodles with meat and vegetables.

Serve the dish hot with flatbread.

It is worth noting that lagman is neither a soup nor a second course. This is something in between, so don’t skimp on the noodles and vegetables - the plate should contain a thick dish with some broth.

Baked lamb ribs

Ingredients:

• lamb ribs – 1 kilo;
• salt, oregano and dried garlic;
• soy sauce– 4 dessert spoons;
• balsamic vinegar - 4 dessert spoons;
• olive oil – 3 dessert spoons;
• honey – 4 dessert spoons.

Preparation:

1. Rinse the ribs, dry with paper towels, cut into separate pieces.
2. Pour vinegar and olive oil over the preparations. Add all other ingredients stated in the recipe.
3. Mix everything well. Leave for half an hour.
4. Line a baking sheet with foil (shiny side up). Place the meat on it. Cook for a quarter of an hour in an oven preheated to 220 degrees.
5. Reduce the heating temperature by 30 - 40 degrees and leave in the oven for another 7 - 8 minutes.

Serve the resulting ribs with hot sauces.

Chanakhi from meat in a pan

Ingredients:

• lamb (thigh) – 1 kilo;
• potatoes – 1.5 kilos;
• eggplants – 1 kilo;
• onion – 1 head;
• tomato – 1 pc.;
• cilantro, parsley – 1 bunch;
• tomato juice – 1.5 tbsp;
• salt pepper.

Preparation:

1. Cut the meat into pieces, like for a shish kebab. Place in a thick-walled saucepan.
2. Sprinkle potatoes on top, cut as desired, but not too large.
3. Add peeled eggplant pieces.
4. Cover everything with the thinnest onion rings.
5. Pour in salted and peppered tomato juice.
6. Sprinkle the ingredients with chopped herbs.
7. Cover the contents with thin slices of tomatoes.
8. Simmer the treat for 2 – 3 hours over low heat.

The exact cooking time depends on the size of the food pieces and the tenderness of the meat.

Lamb baked in foil

Ingredients:

• medium fat kefir – 1 full glass;
• creamy margarine – 130 g;
• flour (first-grade) – 2 tbsp.;
• salt and soda for kneading dough - half a small spoon each;
• beef pulp – 250 – 300 g;
• salt for filling and broth - to taste;
• onion – 2 heads;
• butter fat – 30 g;
• potatoes – 3 – 4 pcs.;
• raw egg – 1 pc.;
• water – 2/3 tbsp.

Preparation:

1. Sift flour into a bowl. Add margarine, cut into pieces. Grind with your hands until it becomes fine crumbs. Add salt.
2. Quench soda with kefir.
3. Mix the fermented milk product into the flour and margarine. Knead into a non-sticky but soft dough. Roll into a ball and put in a bag for half an hour. There is no need to refrigerate the dough.
4. For the filling, mix small cubes of raw potatoes, onions and meat. Salt everything. Add spices.
5. Stuff the resulting mass into the flatbread. Make small pies, leaving a hole at the top.
6. Brush the dough with beaten egg.
7. Bake for 20 minutes at medium temperature.
8. In ½ tbsp. water, add oil, salt. Boil.
9. Pour the resulting broth into the holes of the pies, 1 tbsp. spoon.

Bake the dish for a little more than half an hour under the same conditions.

Lamb khashlama

Ingredients:

• meat – 1 kilo;
• onions – 3 heads;
• sweet yellow pepper – 2 pcs.;
• ripe tomatoes – 4 pcs.;
• salt, aromatic herbs.

Preparation:

1. Place onion half rings on the bottom of the cauldron. Place pepper strips on top. Add tomato slices. Use only half of the vegetables!
2. Pour in the medium meat pieces and cover them with the remaining ingredients.
3. Add salt, spices, pepper.

Cover everything with a lid and leave on low heat for about 3 hours.

Any dishes made from lamb take longer to prepare than from any other meat, but they turn out very satisfying and colorful. If young lamb is baked in the oven or fried as a shish kebab, then you should not overdo it with spices - they can easily kill the special taste of the tender meat.

Lovers tasty food and real gourmets should definitely try the rack of lamb. First, though, let's learn how to select ribs, prepare them, and cook them properly.
Recipe contents:

Rack of lamb is tender meat on a thin rib bone. Many “crown” popular meat dishes are prepared from this cut. Only young lamb is used for the dish. The loin is usually served in one piece of 7-8 ribs. Lamb flesh is devoid of all the shortcomings that are present in classic lamb: an abundance of fat, dense veins, unpleasant odor, increased rigidity. Thanks to this, the meat is tender, appetizing, odorless and practically dietary. Therefore, the rack is considered a high grade of lamb carcass.

Lamb is prepared in all sorts of ways, with a variety of ingredients. However, most often it is fried in a frying pan in independent form or with vegetables and seasonings, or baked in the oven. It is very difficult to spoil a rack of lamb, but it will turn out tasty and tender only if making the right choice meat and knowledge of cooking features.

How to cook rack of lamb - secrets of the dish

• On sale there are whole parts of the carcass with loin and ribs or processed parts with bones removed. If you don't have time, choose the second option so as not to waste time on processing. After purchasing a whole piece, ask the seller to cut off part of the spine so that only the ribs and loin remain.
• When choosing meat, pay attention to its color: a dark shade means the ram was killed by an adult, light meat means a young lamb. By choosing the second option, the dish will be tender and young.
• The lamb is fed only mother's milk, so the meat is without fatty layers. An adult lamb (5-6 months) has already eaten other foods, so there will be fat in the pulp. However, he must be white, in small quantities, soft and elastic.
• Unpleasant smell of the pulp - the ram is old or not castrated. To verify the age of the ram, burn the fat.
• A good piece of meat, after pressing on it with a finger, returns to its original shape.
• Choose fresh or chilled meat. Frozen loses some of its beneficial properties and tenderness.
• You can recognize frozen flesh by pressing on it with your finger: the dent is filled with blood and liquid - the meat was frozen several times, the hole is dry and takes a long time to disappear - the meat was frozen once.
• The surface of the square should be shiny and moist, not slippery or sticky.
• The bones of a lamb are bluish-pink, an adult ram is white, and an old ram is gray or yellow.
• Look at the size of the ribs and the distance between them. Large ones with a considerable distance - an adult ram, small ones and located close to each other - lamb ribs.
• Do not cook lamb for a long time, otherwise it will become dry and rubbery.
• Grill the lamb for a few minutes, simmer over low heat for 30 minutes, bake for 15-20 minutes at 245 degrees for medium-rare.
• Lamb fat solidifies at 40 degrees, so it should be eaten hot and washed down with hot drinks.

Basic preparatory stages of rack of lamb

• Leave only the pulp, cut off everything else: the fatty layers and tendons that are located under the ribs.
• WITH outside The ribs have a thick layer of meat - make a cut at a distance of 5-6 cm from the ends of the ribs. Separate the edge of the pulp from the bones, grab it with your hand, at the same time pull it up and cut it with a knife.
• Clean the pit on both sides: step back 5-7 cm from the edges of the ribs and cut the membranes between the ribs.
• Trim away any excess meat and scrape off any remaining meat to keep the bones clean.

Whether to marinate meat or not depends on preference. Is not required condition, but if the meat is a bit tough, then it is better to marinate it for 3-5 hours. Lamb loves marinades, so you can experiment with marinades. Usually young meat is marinated for at least an hour, older meat - 10-12 hours. The simplest marinade option is a mixture of olive oil, vinegar, mustard, rosemary, garlic and mint. A marinade made from a mixture of olive oil and lemon juice would be good.

Soy sauce with garlic, yogurt with cumin or garlic and cardamom are suitable. A nice marinade of olive oil, oregano, chili, lime juice and thyme. Delicious meat after spending a day in a vegetable marinade of carrots, onions, garlic, celery root and allspice. A good marinade based on adjika, cumin, paprika and black pepper.

Cook a rack of lamb on the grill for no more than 10 minutes. This is the maximum time it should spend over the coals. For better roasting, move it from the red coals to the side and cook in the heat of the grill. Serve the baked rack of lamb with satsibeli sauce or homemade tomato sauce.

• Calorie content per 100 g - 191 kcal.
• Number of servings - 3
• Cooking time - 30 minutes

Ingredients:

• Rack of lamb - 1 kg
• Fresh rosemary - 3 stems
• Fresh thyme - 3 stems
• Salt - 1 tsp. without top or to taste
• Garlic - 4 cloves
• Freshly ground pepper - to taste
• Olive oil - 100 ml

Step-by-step preparation of rack of lamb baked on the grill:

1. Remove film and excess fat from the rack of lamb.
2. Cut it into portions of 2-3 ribs.
3. Pour olive oil into a bowl, add the garlic cloves, thyme, rosemary and marinate the meat for 15 minutes.
4. Heat the coals in the grill, place the grate and fry the rack of lamb for 5 minutes on each side.

The most common option for preparing racks of lamb is to bake them in the oven. In addition, it is very simple, fast and with minimal labor costs.

Ingredients:

• Lamb ribs - 1 kg
• Vegetable oil - 3 tbsp.
• Salt - 1 tsp. or to taste
• Lemon juice - 2 tbsp.
• Thyme - a pinch
• Thyme - a pinch
• Rosemary - a few sprigs

Step-by-step preparation of baked rack of lamb in the oven:

1. Prepare the ribs by cleaning and washing them. If desired, cut into stones or leave whole.
2. Combine vegetable oil, lemon juice, salt, ground black pepper and spices.
3. Coat the ribs with marinade and place on a baking sheet.
4. Leave them to sit for half an hour to marinate.
5. Heat the oven to 240 degrees and bake the loaf for 15 minutes.

In the absence of an oven, rack of lamb in a frying pan is no less tasty. The time spent on cooking is the same as with other cooking methods.

Ingredients:

• Ribs - 1 kg
• Mustard - 1 tsp.
• Tomato sauce - 1 tbsp.
• Olive oil - 2 tbsp.
• Salt - 1 tsp.
• Ground black pepper - a pinch

Step-by-step preparation of rack of lamb in a frying pan:

1. Cut the rack into portions.
2. Combine mustard, olive oil, tomato sauce, salt and pepper.
3. Coat the lamb with the sauce on all sides and let sit for 15-30 minutes.
4. Grease the frying pan with oil and heat it well.
5. Place the rack and fry over high heat for 2 minutes. Then turn the temperature down to medium and continue cooking for another 3-4 minutes.