How to deliciously cook lamb ribs in the oven

Lamb is gaining increasing popularity among our compatriots. People who care about their health are attracted by its beneficial properties, because, saturating the body with essential amino acids, vitamins and microelements, it does not negatively affect cholesterol levels and is a product that does not have a high calorie content. Culinary experts value lamb for its delicate and completely unique taste. Lamb ribs are especially prized by chefs. They can be prepared in a variety of ways. Lamb ribs in the oven are prepared according to several unique recipes, but no matter which one is chosen, if the cooking technology is followed, the resulting dish will delight you with its delicate taste and unsurpassed aroma.

Cooking features

Lamb ribs are loved because they are tender, juicy and flavorful. However, they will not necessarily be so if you do not take into account several important points when preparing them.

Lamb has tender meat, but not old ram. Therefore, it is advisable to purchase ribs that belonged to a young animal. They are small, odorless, the fat on them is white or light yellow, without pronounced yellowness.
When meat is frozen and then thawed, it loses its juiciness. Therefore, if you want the lamb ribs to turn out juicy in the oven, you need to buy them fresh or chilled, that is, not frozen.
When baked, a thin film is formed on the ribs, allowing them to retain their juiciness and aroma. However, if you marinate the product before cooking, it will smell even more tempting. In addition, marinating allows you to slightly reduce the cooking time, which is considerable.
The cooking time for lamb ribs depends on their size and age of the meat. Lamb ribs are baked from an hour to an hour and a half, an adult lamb - from one and a half to two hours. Cooking time can be reduced if you first marinate the ribs for at least 3-4 hours or boil them until half cooked. True, pre-boiled and then baked ribs have a slightly different taste, so it is advisable to limit yourself to marinating.

You can bake lamb ribs in the oven in foil, in a sleeve, or on a wire rack. And each cooking method has its own characteristics, which are described in detail in the recipe.

Features of lamb

However, professional chefs believe that we simply do not know how to cook it. Therefore, we are depriving ourselves of the second dietary product after chicken, the nutritional benefits of which are enormous. Lamb is rich in amino acids, protein and microelements, and has no cholesterol. The special structure of its fibers activates the digestive system. When using spices (and in the Caucasus not a single dish is complete without them), it improves metabolism, so if you want to lose weight, eat lamb meat!

Baked lamb ribs in the oven are generally considered a delicacy in the Caucasus, just like lamajo in Armenian cuisine. They are usually prepared on holidays. The sweetish taste of meat on the bone goes perfectly with the sourness of dry wine, lemon and tomatoes. To add sophistication to the dish, it is enough to use herbs in the recipe - cumin, thyme, rosemary. More original combinations of ribs with grapes or sour berries are also possible. Hot spices: chili and mustard perfectly balance the taste.

An almost unique feature of lamb on the bone is that when cooked, it releases a jelly-like liquid that covers the ribs with a thin film. Therefore, all their juices, as well as the spicy aromas of spices, remain inside and delight with amazing facets of taste.

Today we will share several recipes on how to cook lamb ribs in the oven. And we will try to introduce you to the best examples of Central Asian cuisine.

Lamb ribs baked on the grill

lamb ribs – 1 kg;
honey – 10 ml;
sugar – 15 g;
olive oil – 40 ml;
dried thyme – 10 g;
oregano – 10 g;
pepper mixture – 10 g;
paprika – 10 g;
garlic – 2 cloves;
lemon – 1 pc.;
Tabasco sauce – 5 ml;
dry white wine – 20 ml;
butter – 100 g;
salt - to taste;
mustard – 20 ml.

Rinse the ribs, cut into portions and dry with a napkin.
In a small bowl, combine thyme, oregano and pepper mixture. Add garlic finely chopped with a knife or passed through a press. Dilute this mixture with olive oil. Brush the resulting sauce onto the ribs and place them in the refrigerator for an hour to marinate a little.
Pour water onto a baking sheet and place it in the oven. Place a wire rack over it and place the marinated ribs on it.
Turn on the oven, wait until the temperature reaches 190 degrees, and cook the ribs at this temperature, first 40 minutes on one side, then 30 minutes on the other.
In a small saucepan, combine wine, honey, sugar, salt, paprika, juice from one lemon, Tabasco sauce and mustard. Heat over low heat without letting it boil. Add butter and wait for it to dissolve.
Treat the ribs with the sauce and place them in the oven for another half hour.

Make sure there is water in the pan while cooking the ribs, otherwise the ribs may turn out too dry. When offering this dish to guests, keep in mind that it turns out to be very spicy.

What should you marinate lamb in?

The simplest marinade for meat is mayonnaise and mustard. Fast, inexpensive and quite tasty. However, it is not very interesting and banal, but for such meat as lamb, it is quite simple. What else is suitable for lamb or beef ribs in the oven?

Onions and garlic - lamb loves them very much.
Red or white wine, not necessarily expensive, regular table wine will do.
Natural yogurt and olive oil.
Coriander, mint, black allspice, oregano, sumac, hops-suneli.
Lemons, pomegranate juice, plum puree, adjika.

Those who like sweet and sour meat in the oven can experiment with honey, tomatoes and soy sauce. But this option is really not for everyone, and certainly not the best for beef ribs.

Helpful advice: the reason for the smell of lamb, which repels some cooks, is in lamb fat. When baked, it melts and has a specific smell.

In addition, it can cause indigestion, as it is quite difficult to digest. Therefore, even from young lamb ribs, before marinating and baking in the oven, it is recommended to cut off all the fat.

Lamb ribs baked in the oven in foil

lamb ribs – 1 kg;
fresh parsley – 100 g;
tomatoes – 0.3 kg;
hard cheese – 100 g;
dried basil – 10 g;
garlic – 2 cloves;
lemon – 1 pc.;
vegetable oil – 60 ml;
salt, pepper - to taste.

Rinse the ribs well and dry.
Wash the tomatoes, pat dry with a napkin, and cut into thin slices using a special vegetable knife.
Grind the cheese on a fine grater.
Wash the greens and chop them with a knife (separately).
Squeeze lemon juice into a small bowl, add finely chopped garlic, parsley and dried basil. Marinate the ribs in this sauce. You need to marinate for at least an hour, keeping the meat in the cold during this time.
Heat oil in a frying pan. Place the ribs in it and fry over high heat until golden brown.
Prepare the foil. Each rib will require a separate piece, but it is better to fold the foil in half.
Place a rib in the center of a piece of foil, salt and pepper it to taste. Cover with tomato slices and sprinkle with cheese. Wrap in foil and place on a baking sheet.
Do the same with the remaining ribs.
Preheat the oven to 200 degrees and place a baking sheet with ribs in it. Bake them for one and a half hours.

You can serve lamb ribs prepared according to this recipe in foil or unwrapped and placed on a plate. A side dish is not necessary for this appetizer, but it goes well with fresh vegetables. Therefore, pickled onions or a salad of fresh vegetables would be appropriate in this case.

Lamb ribs in the oven with potatoes (rack of lamb) - step-by-step recipe

You took some lamb ribs, and now you’re wondering how to cook them deliciously, quickly enough and without much hassle? If so, bake them! And just here you will learn how to cook lamb ribs in the oven so that they are as juicy as possible!

This is one of the most delicious meat dishes, which also stands out for its impressiveness and unusual appearance. Therefore, ribs are often baked for some holiday, a special occasion when you want to pleasantly surprise guests or family members.

There are a lot of cooking options, but almost all are based on the same principles. The ribs are coated with marinade, rubbed with spices, and then simply baked until an appetizing crust forms. A typical baked ribs looks like this.

Below you will find a delicious and extremely simple recipe for lamb ribs baked in the oven. We will not only cook the meat, but also serve it with a side dish, which will be represented by aromatic new potatoes.

After the recipe there is a block with different notes and other options for marinades. With these tips, you can greatly diversify the taste and appearance of such a dish without any hassle. You could say, learn to create your own individual recipes.

Lamb ribs with potatoes in the oven

The final taste of the dish, the final impressions, largely depend on the main ingredient - ribs. This recipe uses young lamb ribs. They are small in size, with soft meat without any foreign smell.

These ribs are the easiest to cook, juicy and tender. You can see this by looking at the photo below. Look how deliciously beautiful it is!

Yes, you will definitely need foil for baking. Of course, you can cook without it, but then there is an increased risk that the ribs will burn on the outside, while the inside will still remain quite damp. With foil we will save both the product and our nerves.

The marinade consists of hot spices; if desired, you can reduce their quantity, replace them with some other spices, aromatic herbs, etc.

Ingredients:

Rack of lamb (ribs) – 1 pc. (weight at your discretion);
Ground coriander – 1 tbsp. spoon;
Garlic powder – 1 tbsp. spoon (or fresh garlic);
Paprika (sweet) – 2 teaspoons;
Chili powder – 1 teaspoon;
Black pepper – 1 teaspoon;
Cumin (powder) – 1 teaspoon;
Salt – 1.5 teaspoons;
Yogurt (tasteless) – 2-3 tbsp. spoons (or sour cream, mayonnaise);
Potatoes – 0.7-1 kg.
Vegetable oil;

Cooking process

Marinade for lamb ribs

Pour all the above spices into a bowl and mix them. Set aside one spoon of this mixture somewhere, it will come in handy later.

If you don't have dried garlic, you can grate a few cloves of fresh garlic.

Now add a couple of tablespoons of natural yogurt (unflavored) to the spices. Some people use tomato sauce, ketchup, sour cream, mayonnaise or mustard instead of yogurt. It's all up to you.

Stir with a fork or whisk until you get a homogeneous paste. The consistency should not be too liquid. That's it, the fragrant and slightly spicy marinade is ready.

Moving on to the ribs

Rinse the rack of lamb, dry it, trim off excess fat, remove the membranes between the bones. Ideally, the bones should be just as smooth and clean. This will make the dish more aesthetically pleasing.

Now generously coat the meat with marinade. We do not touch the bones.

Turn the rack of lamb over and coat the back and sides well.

Place the ribs in the refrigerator for 1 hour. It will be tastier if the meat is marinated for 4-6 hours. There is no need for haste here; it is important for us that the spices penetrate the meat through and through.

Prepare a baking dish, cover it with a layer of foil, and decorate the sides so that the juice does not leak anywhere. Place the lamb ribs in the center.

Rinse the potatoes thoroughly, then dry. You can peel it, you can leave it in its skin (if the potato is young).

Take a rectangle of foil, fold it slightly, then cover the exposed ends of the pits in it. This is to prevent them from darkening during the baking process. Distribute the potatoes along the edges of the pan.

Sprinkle the seasoning mixture you left on top, then drizzle the meat and potatoes with vegetable oil.

Cover the top of the pan with a “lid” of foil and preheat the oven to 200 degrees. Bake the pan with the meat for about 45 minutes.

Time is up, remove the pan and carefully remove the top layer of foil. As you can see, a lot of juice has formed. Return to oven for another 25-30 minutes.

The meat was covered with a dark, appetizing crust. The aroma is simply wonderful! Pour the juice from the bottom of the pan over the potatoes.

Now carefully turn the ribs over so that they are browned on that side as well. Return to oven for another 5-7 minutes. This item is for those who like crispy crust.

That's it, the dish is ready. When serving, decorate with fresh herbs, add potatoes, and pour over the resulting juice. The ribs look like they were cooked over an open fire. Very appetizing and aromatic!

Carefully trim one rib. Let's see how juicy and tender the meat turned out inside.

Not entirely on topic, but I still advise you to try beef with prunes. A very famous and loved dish by many. The article contains several step-by-step recipes.

How else can you bake lamb ribs in the oven (tips)

Actually, as mentioned at the beginning, based on this recipe you can come up with many variations that suit personal preferences. Below are some cooking tips, as well as general tips for choosing lamb ribs.

You can try this marinade. Mix 1 tbsp. spoon of honey, 2 tbsp. spoons of soy sauce, 1 teaspoon of mustard. Add to them 0.5 teaspoons of garlic powder and black pepper.
Mix 2 tbsp. spoons of lemon juice, 3-4 tbsp. spoons of tomato paste or ketchup. Add 1-2 teaspoons of paprika and 1 teaspoon of ground coriander to them.
If you want a smoky dish with the aroma of smoked meats, but don’t have the desire or ability to cook over an open fire? In this case, add 1-2 tablespoons of liquid smoke to the marinade. It will turn out no less tasty.
In addition to potatoes, you can use other vegetables. Add bell peppers, green beans, tomato slices, etc.
Stewed eggplant with vegetables can serve as an excellent flavor addition, a kind of side dish for such a meat dish. Follow the link, there are several delicious combinations.
Instead of foil, you can use a sleeve (bag) for baking. The meaning will be the same. We bake it first by closing it in a bag, then we cut the bag and let the crust appear.
Don't cook ribs ahead of time. The next day they won't taste so good.
Try to choose only chilled ribs. Ribs that are too large indicate that they are from an old sheep, so their meat may be tough and smelly.
The fat on fresh ribs should be light in color, not dark yellow. The meat is lightish; old lamb has dark, burgundy color.

Here is the article for today, if you liked the material, share it with your friends on social networks by clicking on the appropriate buttons. Bon appetit and good mood!

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Lamb ribs baked in a sleeve

lamb ribs – 1 kg;
garlic – 1 head;
fresh dill – 100 g;
fresh cilantro – 50 g;
thyme – 5 g;
salt, pepper - to taste.

Prepare the ribs by rinsing them well and pat dry with a towel.
Finely chop the cilantro and dill with a knife.
Peel the garlic and cut into small pieces.
Place the herbs, thyme and garlic in a mortar. Add pepper and salt and mash well with a pestle.
Rub the spicy mixture over the ribs and leave in a cool place for an hour.
Place the ribs in a roasting bag. Tie the sleeve on both sides or secure its edges tightly with special clips. Make several small holes in the film to allow steam to escape. Holes are easily made with a toothpick.
Preheat the oven to 180 degrees and place a baking sheet with ribs in it.
Bake the ribs in the sleeve for one and a half hours.

Tender and flavorful ribs prepared according to this recipe are unlikely to leave anyone indifferent. You can serve them with potatoes or separately. It’s a good idea to offer tomato sauce with the ribs.

Preparation:

All ingredients are combined in a deep bowl; the wine must first be heated.
In this marinade, lamb ribs are soaked for 5-6 hours, and if necessary, they can be baked in it - this will enhance the concentration of taste.

The next option is ideal for summer; in addition, it is multifunctional: this marinade can be used as a topping for meat.

Lamb ribs in honey glaze

lamb ribs – 1 kg;
honey – 20 ml;
ketchup – 20 ml;
mustard – 20 ml;
sesame (optional) – 20 g;
salt - to taste.

Melt honey until liquid, mix with mustard and ketchup. Stir until the sauce is completely smooth.
Brush the sauce onto the ribs, which have been previously washed and dried with a towel. Leave to soak in the refrigerator for 2 hours.
Place foil on a baking sheet and place ribs on it. Cover them with a layer of foil.
Place the baking sheet with the ribs in an oven preheated to 190 degrees.
After half an hour, turn the ribs over, cover again with foil and place back in the oven.
After another half hour, remove the ribs again, brush them with the remaining sauce, and sprinkle with sesame seeds. Return to the oven, but this time without covering with foil. Bake for half an hour.

Lamb ribs baked in honey mustard glaze look very appetizing. Their taste will not disappoint you either.

BBQ ribs recipe in the oven

Place the ribs in the oven, preheated to 200 °C, directly on a wire rack or baking sheet, pour over the sauce, cover with foil and bake for 20 minutes, then remove the foil and cook for another 20 minutes. This is done so that the meat is first stewed well and only then browned. If everything is the other way around, the ribs inside will remain raw. It’s good if the oven has a grill mode, then at the very end you can leave the meat under the grill for 10 minutes. Using the same principle, the dish is prepared on the grill. There is another cooking method - fry the ribs in hot oil in a cast-iron frying pan until golden brown, then add onions, garlic and spices, pour in wine, water and simmer for an hour. The finished ribs are allowed to dry, brushed with barbecue sauce and baked in the oven for 5–10 minutes until a delicious caramel-colored crust forms. This method is a bit reminiscent of ancient recipes, where the ribs were first boiled and then fried over a fire; it was believed that meat prepared in this way became more tender. Many modern chefs consider this method unacceptable, claiming that it spoils the taste of the ribs. Interestingly, the British bake ribs for 6-8 hours at a temperature of 80-90 ° C so that they melt in the mouth.

Lamb ribs with potatoes in pots

lamb ribs – 1 kg;
potatoes – 0.5 kg;
celery root – 100 g;
onions – 100 g;
tomatoes – 0.5 kg;
cheese – 100 g;
hot capsicum – 1 pc.;
salt, seasonings - to taste;
vegetable oil - how much will be needed.

Wash the pepper, cut it, remove the seeds. Grind the pulp in a blender. Mix with 40–50 ml olive oil and seasonings.
Rub the ribs washed and dried with napkins with the spicy mixture and marinate in the refrigerator for an hour.
Peel the potatoes and cut into small cubes.
Cut the peeled celery root into small cubes.
Cut the peeled onion into small pieces.
Heat oil in a deep frying pan and add diced potatoes, celery and onions. Sauté over medium heat until the vegetables are lightly browned.
Arrange the vegetables in the pots.
Remove the ribs from the refrigerator and shake off any excess pepper. Place on potatoes. Pour half a glass of warm water into each pot.
Cut the washed tomatoes into cubes and place on the ribs.
Grate the cheese and sprinkle it on the dish.
Place the pots in the oven. Turn it on and wait until the temperature reaches 180 degrees. After this, cook the dish for an hour and a half at the specified temperature.
Let the pots stand for 15 minutes in the switched off oven, after which they are ready to be served.

Almost everyone likes roast lamb ribs. This recipe is worth adding to your personal cookbook.

Cooking lamb ribs in the oven is a good idea. A variety of recipes allows you to choose the one that suits your taste. At the same time, the dish will certainly turn out to be aromatic, juicy, and satisfying.

Lamb ribs on the grill

How to choose the right ribs?
Preparing for cooking and marinating
Cooking technique
BBQ Sauce Recipe

This is undoubtedly a tasty and unusually masculine dish - an indispensable attribute of every real meat restaurant.
As a rule, lamb ribs are cooked on the grill, over an open fire and served to the table along with fresh bread, herbs, all kinds of sauces, and red wine. They will decorate any feast and bring a lot of pleasure to all lovers of crispy meat with an appetizing crust.

How to choose the right ribs?

Any product, in particular lamb ribs, is a so-called brisket. This combination of ribs, fat and muscle layers represents the juiciest and potentially most delicious part of the lamb carcass, of course, when properly prepared.

There will be more pleasant “fussing” with the meat of an adult sheep. Its smell, as well as excessive hardness, require longer marinating.

The smallest ribs from the vertebral part are considered the best among meat gourmets.

Preparing for cooking and marinating

First of all, the film on the back of the ribs is removed from the thoroughly washed ribs. Otherwise, it is impossible to avoid the rigidity of the finished product, even “rubbery.”

Then the ribs are cut, and the standard is the presence of four bones in one fragment.

Frozen meat must be defrosted naturally in the refrigerator. You should not be tempted by quick defrosting in the microwave: in this case, the product loses many valuable properties.

In general, the essence of marinating comes down to two aspects:

First, it is important to soften the texture of tough meat at all costs to achieve an acceptable end result.
Secondly, the unique taste of lamb is further enriched with a variety of aromas. Here the imagination of the cooks has no limits: a variety of spices, fruit and vegetable juices, fermented milk products, wine materials, etc. are used.

The simplest marinade for young meat requires only salt, crushed black pepper, and vegetable oil. Simply rub the finished rib fragments with these spices and leave to cool for a couple of hours. The recipe can be enhanced with sweet paprika, chili peppers, Mexican habanero peppers, dried onions, garlic, and small herbs. The result will be much more unusual and piquant.

Other classic basic lamb marinades:

dry white or red wine;
citrus juice (lemon, lime);
soy sauce;
fermented milk products (kefir, fermented baked milk);
apple, pomegranate, pineapple juices.

These are just the main ingredients, based on which it’s easy to “invent” your own signature marinade. The most important thing to remember is that the ribs should be marinated for as long as possible (preferably overnight).

Cooking technique

So, how to cook lamb ribs on the grill so that it will be remembered for a long time? It is important to consider several basic nuances:

The rib pieces are grilled using a grill or on skewers as a shish kebab.
It is better to cook lamb ribs on low heat for at least an hour. Rapid frying over high coals will lead to a disastrous result: a rib fragment prepared in this way will have a “rubbery” taste. There is no need to rush in this matter.
To achieve maximum juiciness, the ribs can be topped with barbecue sauce, the recipe for which is given below. Uniform cooking is achieved by regularly turning the cooked pieces.
A good smoky aroma can be achieved by adding natural wood chips soaked in water to the coals.
If you really want to eat, but you can’t bear to wait, then you can fry the ribs over direct heat for about thirty minutes, after wrapping them in foil.
Before starting cooking, it is better to trim off excess fat, if any, from the ribs. This excess will prevent even, thorough cooking.
To obtain a crispy crust at the final stage of cooking, you need to fry the meat over high heat for several minutes.
Along with the ribs, you can place summer berries (raspberries, currants or cranberries) on the grill. They will enrich the taste of meat with interesting nuances.
Experienced grillers prefer, after cooking the ribs, to bring them to full “condition” by wrapping them in foil for a few minutes.
Serve ready-made ribs with fresh herbs, vegetables, and your favorite alcoholic or non-alcoholic drinks.

BBQ Sauce Recipe

To baste your charcoal-grilled ribs, it's a good idea to make the standard barbecue sauce found in most meat-centric restaurants.

Its base is a couple of teaspoons of sweet and sour Worcestershire sauce. To it you need to add half a glass of tomato sauce (ketchup), a little fruit vinegar, soy sauce, half a glass of cane sugar.

An impressive glaze can also be achieved by mixing barbecue sauce with a small amount of dark beer.

Preparation:

Lingonberries are ground in a mortar, olive oil, nutmeg and cumin are added. The washed lamb ribs are rubbed with salt and laid out in a baking dish, after which they are filled with the resulting mixture.
The oranges are cut into thick layers and distributed over the lamb ribs to completely cover the meat. Use any flat object to gently press on them so that the citrus fruits release juice, and put the bowl of meat in the cold for 1-1.5 hours.
The onion is chopped into rings, which must be fried in hot oil in a frying pan until translucent. When the indicated 1.5 hours have passed, the cauldron with meat is removed from the refrigerator, onion rings are laid out on the oranges, and the bowl, covered with foil, is placed in a cold (!) oven.

From the moment the oven warms up to 170 degrees, 45 minutes are counted, then the foil is removed and the meat is baked for another 30 minutes. It is recommended to serve lamb ribs with orange hot; the finished dish can be decorated with sesame seeds.

As you can see, you can cook lamb ribs not only on a fire or grill, but also at home, in the oven. Seasoned with delicious sauces, served with fresh vegetables and herbs, the meat will make you feel like you’re at a picnic in your home kitchen.

Preparation:

Green onion feathers must be torn or chopped with a knife, combined with sour cream and ground seasonings, and let the marinade steep for 15-20 minutes.
The meat is kept in the resulting mixture for 30-40 minutes, after which it is recommended to pour it over the lamb ribs before putting them in the oven.

Those with a sweet tooth will definitely love the marinade based on fresh kiwi, which goes well with any side dish.