Would you like to impress your guests with a delicious, delicious and nutritious meal? Then cook the lamb ribs in soy sauce. Young animal meat has a delicious taste and simply melts in your mouth, and a special marinade will add a piquant zest.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Lamb or young lamb is not a common sight on our tables. They are cooked and eaten with us not very often, in comparison with other types of meat. Although young lamb is considered a dietary and easily digestible product, because there is no cholesterol in it. In addition, regular consumption of lamb improves metabolism. Therefore, it is advisable to include it in the diet of those who want to get rid of extra pounds, while not impoverishing their diet.
Even a young lamb is distinguished by the absence of a characteristic smell, which often causes dislike for this type of meat. There is also an opinion that lamb is tough, but most often it is improperly cooked for this. You can determine the age of an animal by color: the brighter and redder the meat, the older it is. Although mature carcass meat can also be cooked deliciously. Then it will have to be pickled, which will additionally rid the semi-finished product of the smell.
It should also be borne in mind that during the cooking process the lamb is covered with a thin layer of juice. As it cooks, it thickens, retains its aroma, taste and the product appears under a natural film. But it must be consumed immediately after preparation, hot. After cooling, this film hardens and the meat becomes covered with fat.
- Caloric content per 100 g - 192 kcal.
- Servings - 2
- Cooking time - 30 minutes for marinating, 45-50 minutes for baking
Ingredients:
- Young lamb ribs - 1-1.5 kg
- Soy sauce - 4 tablespoons
- Cumin - 1 tsp
- Salt - 1 tsp or to taste
- Ground saffron - 0.5 tsp
- Dried basil - 1 tsp
- Ground black pepper - a pinch
Cooking lamb ribs in soy sauce step by step:
1. Pour the soy sauce into a small container and add all the spices and herbs. Also add salt, and then mix the contents well.
2. Wash the lamb ribs and cut into the bones. It is better not to cut off excess fat, it is he who will give juiciness and tenderness to the meat. But if there is a lot of it, then you can cut off some of it. But there should always be a fat layer on the meat. This affects the quality of the dish.
3. Spread the cooked marinade on all sides of the ribs.
4. Tear off a piece of foil and place the ribs on top of it. If there is a marinade left, then pour it there as well.
5. Wrap the meat tightly in foil to avoid tearing and empty spaces. Leave it to lie down at room temperature for half an hour to marinate and saturate with juices and aromas. Then transfer to a baking sheet and send to a preheated oven to 200 degrees for 45 minutes. If you want to get a baked crust, then 10 minutes before cooking, unwrap it from the package.
The baked lamb is consumed immediately after cooking, while it is juicy, hot and delicious. If you do not use it immediately, then do not unfold it from foil. It will keep warm for a long time.
See also the video recipe on how to cook lamb loin in soy-garlic marinade.
