Lamb is capricious meat, but the result will justify your efforts if you know all the intricacies of cooking and have a proven step-by-step recipe with a photo. How to cook lamb ribs over a fire, read this review. Video recipe.
The picnic season is not yet closed, the city still has excellent weather for outdoor recreation and it's time to go out with friends on an outing. Today I propose a recipe for very juicy and tender lamb ribs cooked over a fire. The meat turns out to be very tasty, juicy and tender, and it is served immediately after frying. Bone Loin - The ribs are the most common and most commercially available portion of a carcass. It is fried, having previously disassembled into separate pieces. Although other parts of the ram's body can be used for cooking on the grill. For example, the hind part, as it is customary to call the ham or hind leg of a ram. This part is usually used to make a lumpy kebab or kebab. It is also good to bake on coals the lumbar part (from the last rib to the sacrum) - the saddle of the lamb. This is the most tender and tasty part of a lamb with a small bone. In addition, the ram has an edible tenderloin, but it is not enough, about 100-200 g per carcass. Therefore, it is rarely found on the shelves. Fans of offal roast such a delicacy as mutton tongue over the fire.
Whether or not to marinate meat depends on the preferences of the cook and eaters. But this is not a prerequisite. Although if the meat is harsh, then it is better to marinate it. 3-5 hours will be enough. A mixture of adjika, paprika, cumin, black pepper, apple juice is well suited for the marinade. But vinegar, wine, lemon distort the natural taste of meat. If the meat is soft, then you can only do with a mixture of spices.
- Caloric content per 100 g - 205 kcal.
- Servings - 2
- Cooking time - 30 minutes of active work, 2 hours of marinating, 30-40 minutes of roasting over the fire
Ingredients:
- Lamb ribs - 1 kg
- Ground black pepper - 1 tsp
- Salt - 1-2 tsp
- Ground paprika - 1 tsp
- Onions - 3 pcs.
Step-by-step cooking of lamb ribs on a fire, recipe with photo:
1. Peel and wash onions. Grate it finely or use a food processor.
2. Wash the lamb, dry it with a paper towel and cut into the bones. The finished dish will not have a specific lamb flavor if all films, fat and veins are removed from the surface of the meat. Therefore, I recommend choosing young 3-4 month old lambs for cooking.
3. Place the ribs in a bowl of onions and stir. Sprinkle in black pepper and paprika.
4. Stir the food again, cover with cling film and let the mutton marinate at room temperature for 2 hours.
5. By this time, make a fire, wait until the wood is burned out and the coals are hot. Put the ribs on a wire rack, season them with salt and send them to the grill. Fry them on both sides until golden brown. Check readiness with a knife cut: clear juice should ooze. If it is bloody, then continue to cook the meat further and after 5-7 minutes take a sample again. If a fire appears on the coals, then extinguish it with water, preferably from a pultilizer, so as not to extinguish the heat of the coals.
Serve ready-made lamb ribs over a fire to the table immediately after cooking hot. They are usually served with red wine.
See also a video recipe on how to cook lamb on the grill.
