Tender lamb ribs are very quickly fried in a pan. In order not to dry them out, but to cook deliciously and quickly, use the proposed step-by-step recipe with photos and cooking secrets. Video recipe.
Lamb is a dietary product. It contains 2 times less fat than pork, and 2, 5 times less cholesterol than beef. At the same time, dishes from it are not often prepared. Since the housewives are frightened off by the unusual smell and fear of overdrying the meat, cooking it in a pan. But knowing some of the subtleties, these difficulties can be easily eliminated, and the aroma can be weakened. Lamb ribs can be pan-fried to keep them tender and juicy. The dish will turn out delicious, economical and can even decorate a festive table. The following tips from experienced chefs will help you keep your lamb ribs tender and juicy.
- In order not to overdry the lamb ribs in a pan, you should not use a frozen product. They are less juicy than fresh ones, since they lose some of the moisture during defrosting.
- If you still use frozen meat, then the only sure way to defrost it is in the refrigerator. Do not use a microwave oven or hot water for thawing.
- The meat of the old ram is tough, so it will take a long time to cook it, during which it can be overdried. Therefore, it is better to choose young lamb ribs for frying. Lamb ribs are smaller than an adult ram in size, and the fat on them is very light, almost white.
Using all the tips, you will get lamb ribs in a pan saturated with its own juice, fragrant and tender.
- Caloric content per 100 g - 285 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Young lamb ribs - 800 g
- Salt - 0.5 tsp or to taste
- Lamb fat cut from the ribs - for frying (can be replaced with refined vegetable oil)
- Ground black pepper - a pinch
Step by step cooking fried lamb ribs in a pan, recipe with photo:
1. Cut off excess fat from the lamb ribs and send it to the pan to melt. We will fry meat on it.
2. Melt the fat well and remove the melted greaves from the pan.
3. Wash the lamb ribs under running water and dry with a paper towel. You can chop them for each bone or make a layer of 3-4 bones.
Place the lamb ribs in a hot skillet with melted fat.
If desired, lamb ribs can be pre-marinated. Marinating will speed up the cooking process and make them more flavorful.
4. Turn on medium heat and fry them until golden brown, which "seals" the juice inside. Fry in a well-heated frying pan, while, if the lamb is low-fat, add vegetable oil or fat tail fat to the pan. Then turn them over and season with salt and black pepper. Lamb ribs can be salted only after frying. Because salt has the ability to "draw" moisture from the meat, and if the ribs are salted too early, they will come out dry. Continue frying the lamb ribs in the skillet until tender and golden brown on the other side. Check the readiness with a knife cut: the juice should ooze clear. If it is bloody, turn the temperature on and continue frying for another 5 minutes, then taste again.
See also the video recipe on how to cook rack of lamb in a pan.
