Lamb ribs with onions and garlic are a delicious dish that is perfect for daily meals and important guests. The appetizing and tempting smell of roast lamb will delight every eater.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Fragrant ribs on the table are a reason for joy. Everyone will be happy with such a meal, regardless of the day of the week and the date on the calendar. Give the household a belly feast and cook fried lamb ribs. This exquisite dish can be prepared very tasty at home yourself. If you are a real gourmet and a lover of delicious food, then take note of this recipe for yourself.
Ribs are prepared in different ways and with a wide variety of ingredients. In this recipe, they were simply fried with onions. But if desired, they can be supplemented with other vegetables: tomatoes, garlic, potatoes, herbs. The dish is prepared very simply, and even a novice culinary specialist can cope with it. In addition, ribs can be pre-marinated in spices and sauces for extra flavor. It is difficult to spoil this type of meat, but it will turn out tasty and tender only if you choose and prepare it correctly.
- It is better to choose the ribs of local lambs, New Zealand or Australian. The latter are more expensive, but of high quality.
- The dark shade of the flesh indicates that the animal is more mature or a ram was hacked to death. Mainly to buy the lightest meat, it will be young and tender.
- If there were no fat layers, the lamb ate only mother's milk. If the animal is an adult (up to 5-6 months), then he tried other products, which means there will be fat in the pulp. But it should be small, white, soft and elastic.
- If the meat has an unpleasant odor, the ram is old or not neutered. Appreciate the smell - by scorching fat.
- Quality meat - by pressing on the pulp, it quickly returns to its original shape.
- The surface of the meat is moist, shiny, not slippery or sticky - a good lump.
- Buy fresh or chilled meat, after freezing it loses its usefulness and is not so tender.
- Frozen meat - pressing on it with your finger leaves a dent and collects blood or liquid in it.
- Caloric content per 100 g - 192 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Lamb ribs - 800 g
- Onions - 1 pc.
- Garlic - 2 cloves
- Soy sauce - 2 tablespoons
- Vegetable oil - for frying
- Salt - 1 tsp without top
- Ground black pepper - a pinch
Cooking lamb ribs with onions and garlic step by step:
1. Place the pan on the stove, add oil and heat it up. If you like fatty and hearty foods, then use mutton fat. Place the bite in a skillet and melt over medium heat. When a lot of fat has been melted, remove any remaining greaves from the pan.
2. Finely chop the garlic and place in the pan. Pierce it to give the aroma and flavor to the fat. When it darkens, remove from the pan.
3. Wash the meat and dry well. It must be completely dry. If you are confident in the buyer, then you can not wash the ribs at all, but only wipe it with a paper napkin. Cut the ribs into bones.
4. Peel the onions, wash and chop into strips.
5. Place the ribs in a skillet, turn on high heat and fry them until they are golden brown.
6. Stir after 5 minutes to avoid burning.
7. Add prepared onions to the pan.
8. Season with salt and pepper. Stir, turn the temperature to medium and fry until almost cooked. For 5-7 minutes, pour in the soy sauce, stir, cover and simmer to soften the meat. Serve the lamb hot. After cooling, the fat quickly solidifies, and the meat will have to be reheated, which will affect the taste of the finished dish.
See also the video recipe on how to cook Mediterranean lamb ribs with olives. Julia Vysotskaya's recipe.
