How to deliciously fry delicious lamb meat, ribs in a pan? This is a great festive instant meal. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking of fried lamb ribs in a pan
- Video recipe
Caucasian cuisine is rich in meat delicacies. One of these is fried lamb ribs in a pan. But many refuse them because of the specific lamb smell. But the famous treat can be prepared so deliciously that the aroma of the food will certainly make you want to taste it. The main secret of the inhabitants of the Caucasus in cooking lamb is to use the meat of a young animal. Then the dish will not only smell good, but also be especially tender and juicy. You can distinguish the meat of an old ram by its large bone size, yellow fat and a specific smell. Young lamb has smaller ribs, white fat and no unpleasant aroma.
Another secret is fresh meat that has not been frozen. The frozen product will certainly be less juicy, because part of the moisture is lost during defrosting. But if you still had to use frozen meat, then you should defrost it correctly - on the bottom shelf of the refrigerator. In addition, the lamb should be salted only after roasting. Since salt "draws" moisture out of the meat, salting the ribs too early will make them dry.
It should be noted that lamb is considered a dietary product. It is 2 times inferior in fat content to pork, and its cholesterol is 2.5 times less than in beef.
- Caloric content per 100 g - 310 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Fresh lamb ribs - 500 g
- Ground black pepper - 0.5 tsp or to taste
- Salt - 0.5 tsp or to taste
- Ground ginger powder - 0.5 tsp (optional)
- Lamb fat - for frying
Step by step cooking fried lamb ribs in a pan, recipe with photo:
1. Wash the meat and pat dry with a paper towel. Cut off the film and a small amount of fat, on which you will fry the lamb. Chop the lamb by the bones.
2. Place the cut fat in a thick-bottomed skillet, melt and remove from the skillet.
3. When the pan is well heated, place the lamb ribs in the pan so that they line up. Otherwise, if you put them in a mountain, then they will be stewed, from which they will lose some of the juice.
4. Fry them in high heat until golden brown on all sides. This will allow the juiciness to remain in the pieces. Then reduce the temperature to medium and continue frying.
5. When the ribs are almost done, season them with ground pepper.
6. Then salt to taste.
7. And flavor with ground ginger powder. But for this dish, you can also use other Caucasian spices and herbs. For example, suneli hops, saffron, cinnamon, dried cilantro, basil, etc. Bring the dish to readiness, which can be checked by cutting a piece of meat: clear juice should ooze from it. Then serve the treat to the table. Roasted lamb ribs go well with mashed potatoes and fresh vegetable salad.
See also a video recipe on how to cook lamb ribs in a pan.
