Cook lamb ribs with vegetables in the oven. Lamb chops stewed with vegetables

We suggest you cook juicy lamb ribs stewed with vegetables and spices. This self-contained hot dish will captivate you with the unique taste of young lamb, which matches perfectly with baked vegetables. Lamb is considered the lightest meat available in our countries. Thus, lamb dishes are perfect for those who seek to lose weight, limiting the use of fatty meat in favor of dietary ones.
To prepare this flavorful and healthy dish you will need:
Ribs of a young lamb 1 kg;
Potatoes - 600 gr;
Tomatoes - 5 pcs;
Onion - 1 pc;
Carrots - 2 pcs;
Red chili peppers - 2 pcs;
Rosemary - 3 sprigs;
Oregano - 1 tsp;
Vegetable oil;
Water - 2 glasses;
Garlic - 4 cloves;
Salt;
Ground black pepper;
Greens.


1. Lamb ribs rinse thoroughly under cold water and pat dry on a paper towel.
2. Cut the ribs into portioned pieces, salt and pepper to taste.
3. Pour vegetable oil into a cast-iron pot or cauldron and heat it thoroughly.
4. Place the lamb ribs in a saucepan and fry until golden brown over high heat.


5. Peel and cut the garlic into slices.
6. Peel the onions and cut them into half rings.
7. Wash and grate carrots.
8. Add garlic, onions and carrots to the meat. Fry over medium heat for 3 minutes.


9. Peel, wash and cut the potatoes into small pieces. Add to vegetables with meat.


10. Wash red chili peppers, cut into 2 parts and remove all seeds. Cut the peppers into small pieces.
11. Put rosemary leaves, oregano, some salt and pieces in a saucepan. hot pepper... Stir and cover with water.
12. Wash the tomatoes and cut into slices. Place them on top of the lamb and vegetables.


13. Cover the saucepan with a lid and place in an oven preheated to 180 degrees for 1.5 hours.
14. Put ready-made lamb ribs with vegetables on a beautiful dish, sprinkle with fresh herbs and serve.


Bon Appetit!

This dish is suitable for those who like to gnaw bones and for those who love lamb. Braised lamb ribs perfect for a home lunch when true lovers of lamb gather at the table. Fragrant, moderately spicy, juicy and delicious ribs able to warm and delight anyone in cold winter weather.

Ingredients

To prepare stewed lamb ribs you will need:

lamb ribs - 1 kg;

carrots - 1 pc.;

onions - 2 pcs.;

garlic - 2 cloves;

bay leaf - 1 pc .;

hot dried pepper - 1 pc .;

salt, spices - to taste;

water - to cover the ribs completely.

Cooking steps

Fry until golden brown.

Add whole bay leaves and garlic. Add hot dried peppers whole and be careful not to break, otherwise the dish will be too spicy and bitter. At the end of stewing the lamb ribs, discard the bay leaf and hot pepper.

Add hot water so that the contents of the patch are completely covered with water.

Bring to a boil, then reduce the heat to the smallest, cover the patch and simmer for 1 hour. Then turn off the fire. During this time, the lamb ribs will stew well, there will be almost no water left, instead of it there will be a little thick, fragrant gravy. The ribs will acquire a soft, almost creamy taste.

Bon Appetit!

Step 1: prepare the onion.

Using a knife, peel the onion from the husk and then thoroughly rinse the ingredient under the running warm water... We spread the vegetable on a cutting board and, using the same sharp equipment, chop the onion the way you like best. You can cut the component into rings, half rings or squares, or you can even cut it into thin straws. Transfer the chopped ingredient to a free plate.

Step 2: prepare the lamb ribs.

To begin with, we wash the lamb ribs well under running warm water and then transfer the component to a cutting board. Using a sharp knife or a kitchen hatchet for meat, we cut main ingredient across the bones into small pieces. Attention: how to cut the ribs depends on their size and the amount of meat on the bones. If there is not a lot of meat, then you can cut the ingredient along the ribs into pieces. After that, once again rinse the meat under running water and transfer to a free plate.

Step 3: prepare lamb ribs, stewed in their own juice.

Pour a small amount into a saucepan with a thick bottom vegetable oil and then - put ribs and chopped onions in a container. We put the pan on medium heat, cover it with a lid and simmer the dish for 15 minutes... During this period of time, these two components produce juice, and this is what we need. After the allotted time, remove the lid from the container and add salt and black pepper to taste. Attention: at the first stage of cooking, it is better to undersalt onions with ribs. Therefore, we salt the ingredients 1/4 part less from your usual rate. Mix everything well using a wooden spatula. We again cover the pan with a lid and continue to simmer the dish in own juice already on low heat for 1.5-2 hours. Important: you do not need to open the lid from time to time and stir everything with a spatula, since the lamb ribs should be stewed in the concentration of their juices. As soon as the specified cooking time has elapsed, remove the lid from the pan, use a tablespoon to taste the liquid in which the meat was stewed for salt and add salt if necessary. Now you can mix the dish well with the handy tools and turn off the burner. You can not insist the ribs, but serve them immediately to the table.

Step 4: Serve the lamb ribs, stewed in our own juice.

With the same wooden spatula, transfer the ribs to the serving dish, and pour the remaining juice on top of the meat. The dish turns out to be not only very tasty and aromatic, but also very tender. Such ribs are served with such side dishes as potatoes, rice, any cereals of your choice, as well as vegetable salads. Enjoy your meal!

- - It is better to serve the dish hot, because after the ribs cool down, a greasy film appears on their surface, but this is as you like.

- - The finer we cut the onion, the better it will dissolve in the dish and we will hardly feel it.

- - You can use a goose maker instead of a thick-bottomed saucepan.

- - To prepare such delicious food you can add not only lamb ribs, but also pork and beef.

- - If you did not have a special kitchen hatchet at hand, do not be discouraged, because if you buy meat on the market in butcher shop, then you can ask the seller to immediately chop your ribs into such pieces that you like most.

Ribs, of course, are not the best and most valuable part of any pet carcass. However, ribs (pork, beef, veal, lamb, goat) can be used to prepare delicious and interesting dishes. In such dishes, of course, it is good to combine ribs with other ingredients, namely, with various vegetables.

We will tell you how you can cook stewed ribs with vegetables. When choosing ribs, try to find fresh meat from young animals, then the dish that you cook will definitely turn out to be tastier.

Lamb ribs stewed with vegetables

Ingredients:

• lamb ribs - 1 kg;
• eggplant - 2 pcs.;
• onion- 1-2 pcs.;
• tomatoes - 2 pcs.;
• sweet red pepper - 2 pcs.;
• garlic - 2-3 cloves;
• lemon - 1 pc.;
• dry ground spices (for example, a mixture of hops-suneli or the like);
• greens (parsley, basil, cilantro, marjoram, tarragon, etc.).
• vegetable oil.

Preparation

Cut the ribs into pieces that are convenient for eating. Let's prepare a marinade from lemon juice, crushed garlic and dry ground spices, let it stand for 20 minutes and strain through a strainer. Pour the ribs with marinade, add a little salt and leave for 1-4 hours.

Cut the onion into half rings, - into strips, and the eggplants and tomatoes - into cubes (the eggplants should be held in a bowl of cold water for 10 minutes, then we will salt the water).

Remove the ribs from the marinade and dry with a clean napkin. Heat a deep frying pan well and pour in the oil. Fry the ribs over high heat to form a beautiful ruddy golden crust... Now put in the pan all the chopped vegetables except tomatoes and fry for 5-8 minutes, stirring, then add the chopped tomatoes, pour in a little water, reduce the heat and stir gently.

Cover with a lid and simmer, stirring occasionally, for about 40-50 minutes. Serve ready-made lamb ribs with vegetables with beans, peas or chickpeas and herbs, pita bread or flat cakes. You can submit any spicy sauce, red table wine, grape brandy or brandy.

Approximately following the same recipe, you can cook pork or veal ribs with vegetables - the cooking time for these types of meat is about the same.

Recipe for beef ribs stewed with vegetables

Ingredients:

• beef ribs - about 800 g;
• onions - 1-2 pcs.;
• carrots - 1 pc.;
• potatoes - 8 pcs. medium size;
• dry spices (lavrushka, peppercorns, cloves, cumin and coriander seeds);
• tomato paste - 1-2 tbsp. spoons;
• vegetable oil or pork fat;
• fresh greens are different;
• garlic - 2-4 cloves;
• ground black pepper;
• salt.

Preparation

Chop the ribs, cut into pieces, convenient for eating. Finely chop the peeled onions and carrots. Heat the oil well in a frying pan and fry the ribs along with the addition of onions and carrots. Reduce the heat to the lowest and add some water. We extinguish everything under the lid stirring occasionally, for 1-2 hours (depending on the softness of the meat and the age of the animal). About 20 minutes before the final readiness, lay the potatoes cut into large slices. Add the desired amount of water, add spices, add a little and simmer until tender (20-25 minutes). You can, if you want, add a little tomato paste diluted with water (it is, however, an optional component).

Before serving, sprinkle a little with ground black pepper, as well as chopped herbs and garlic. It is good to serve vegetable pickles with this dish: sauerkraut, pickles, mushrooms, vodka, strong bitters or berry liqueurs and rye bread.

Among the lamb dishes, stewed lamb ribs are the most popular. Prepared in this way, they are soft and tender. In addition, in order to extinguish them correctly, you do not need to have an outstanding culinary talent, but it is enough to know only a few important rules.

Cooking features

Lamb dishes are eaten in different countries world, this meat is considered tasty and healthy, even dietary. Lamb ribs can be fried on the grill, baked, stewed. In any case, the dish will have a seductive aroma, will be able to satisfy hunger and give pleasure. unique taste... However, not all housewives know how to make lamb ribs juicy, tender and soft. They will be so if several points are taken into account when choosing, preparing and extinguishing them.

• Lamb ribs cook faster and are more tender. Therefore, preference when buying should be given to the brisket of a young ram, even if it costs a little more. The bones in it are smaller, its color is lighter and brighter, and the fat is white or almost white, without pronounced yellowness.
• You can also stew frozen ribs, but gourmets claim that fresh or chilled ones come out more juicy. The difference will be almost completely imperceptible if you defrost the ribs correctly, that is, let them thaw in the refrigerator without speeding up this process with water or a microwave.
• The ribs will cook faster, softer and more flavorful if you marinate them beforehand. It is enough to marinate the ribs of a young lamb for 3-4 hours, but the ribs of an old ram are marinated for 6-12 hours, otherwise it will have little effect on the result.
• Before you start stewing the ribs, it is recommended to fry them over medium or even high heat. This will "seal" the juices inside, lightly "brown" the meat. However, even if you do not do this, as a result of prolonged stewing, the ribs should turn out to be quite soft.
• To make the ribs more tender and acquire spicy taste, when stewing, you can add not water, but marinade to them. Also, ribs are often stewed in wine, tomato sauce, broth.
• The saucepan in which the ribs are stewed should have a thick bottom and thick walls, preferably with non-stick coating... If you don't have such a pan, you can replace it with a thick-bottomed pan or cauldron. You can also put them out in a slow cooker.

The technology for stewing lamb ribs partly depends on the recipe used as the basis. Therefore, the recommendations that are found in it, it is better not to ignore.

Lamb ribs in tomato sauce

• lamb ribs - 1 kg;
• tomato paste - 100 g;
• water - 100 ml;
• wine vinegar (3%) - 20 ml;
• sugar - 5 g;
• hops-suneli - 10 g;
• salt to taste;
• vegetable oil - how much will it take.

Cooking method:

• Wash the lamb ribs, dry with paper towels, cut into pieces, leaving one rib in each. Cut each rib in half with a kitchen hatchet. If you don't have one, you can use a heavy knife to cut the center of the ribs and then break the ribs against the edge of the table. Rinse the pieces again to remove the broken bones. Pat dry again.
• Mix tomato paste with a tablespoon of vinegar and the same amount of vegetable oil. Add suneli hops, salt and sugar to this mixture. Spread the sauce over the ribs and set them in the cold for a few hours to marinate.
• Sprinkle butter on the bottom of the cauldron, put it on medium heat. A short time later, transfer the marinade ribs to the cauldron and fry on all sides for a few minutes over high heat.
• Dissolve the remaining marinade in a bowl with water and pour over the ribs.
• Cover the cauldron with a lid, reduce the heat under it. Simmer the ribs for an hour and a half. Make sure that the water does not boil away.

Video recipe for the occasion:

While the ribs are stewed in tomato sauce, you can prepare a side dish for them. Lamb ribs go well with potatoes, legumes, vegetable stew... They are always served hot, so they can be left to simmer over very low heat until lunchtime.

Lamb ribs stewed with potatoes in a slow cooker

• lamb ribs - 0.5 kg;
• potatoes - 0.5 kg;
• onions - 100 g;
• hot peppers - 1/4 of the pod;
• black and white pepper to taste;
• rosemary - 3 sprigs;
• vegetable oil - 100 ml;
• salt to taste;
• water - 180 ml.

Cooking method:

• Chop the ribs into small pieces, wash them well and place on paper napkins, let the water drain.
• Measure out four tablespoons of vegetable oil. Pound the rosemary in a mortar, add to the oil along with the pepper mixture, stir it.
• Grind a quarter of a hot pepper pod. It can be very finely chopped with a knife, but it is better to grind it with a blender. Pepper is also mixed with oil.
• Coat the lamb ribs with the resulting mixture and refrigerate for 3 hours.
• Peel the potatoes and cut them into round slices.
• Lubricate the multicooker bowl with the remaining oil. Put onions, cut into thin rings or half rings, into it. Top with pieces of potatoes, salt and season the potatoes to taste.
• Place the marinated ribs on top of the potatoes. Add a multi-glass of boiled water.
• Run the unit in the simmering mode for 60 minutes, then leave the dish in the heating mode for half an hour.

Garnish for lamb ribs, stewed with potatoes in a slow cooker, is not required - this is already a full-fledged dish in itself.

Lamb ribs stewed in its own juice

• lamb ribs - 0.5 kg;
• onions - 0.4 kg;
• vegetable oil - 50 ml;
• salt, pepper - to taste.

Cooking method:

• Prepare the lamb ribs by cutting them into pieces one rib at a time and chopping each in half. Wash the ribs and pat dry with a tea towel.
• Peel the onion and cut it into small pieces. The smaller the pieces, the better. During the stewing process, they should become so soft that they almost dissolve into the sauce and become part of it.
• Pour oil into a deep frying pan. Preheat a skillet and add the ribs one at a time. Saute them lightly over medium heat.
• Season the ribs with salt and pepper. At this stage, it is better to undersalt them than oversalt them - the missing salt can be added at the last step of cooking.
• Pour chopped onion over the ribs and reduce heat to low. It should be so weak that the ribs simmer rather than stew.
• Cover the pan with a lid, pour in 1 tbsp. hot water and leave for 2 hours. During this time, the ribs will be stewed, enveloping in the aroma released from the onion.

Ribs according to this recipe are very soft and juicy at the same time. Despite the fact that there are no spices in the recipe, the dish will be very aromatic and appetizing.

You can stew the ribs by different recipes, for example, in dry red wine, in white yoghurt with curry, in sour cream with mustard. The technology of cooking them in this case will be about the same as when stewing ribs with tomato sauce. If you want to stew the ribs in your own juice, along with the onions, you can add a little grated carrots to them. Condiments and spices can also be combined and added to your liking.