Lamb ribs, the recipe for which is discussed below, are especially tasty if they are not fried in a pan, but in the open air, on the grill. It should also be noted that in order to give such meat an aroma, it is recommended to soak it in advance in a hand-made sauce.
Lamb ribs: a
recipe for grillingEssential Ingredients:
- apple cider vinegar 6% - 1/3 of a glass;
- high-calorie mayonnaise - 150 g;
- fresh lamb ribs - 4-5 kg (depending on the number of family members and guests);
- fresh greens (dill and parsley) - the more the better;
- large lemon - 1 ripe fruit;
- large bulbs - 3-4 pcs.;
- spices for barbecue or meat - to taste;
- salt, pepper - at the discretion;
- tomato paste - optional.
The process of processing a meat product
Lamb ribs, the recipe of which we are considering in this article, must be purchased fresh or frozen. They should be washed well, divided into portions (on the bones), then cleaned of unnecessary elements, films and rinsed again under a cold stream.
Lamb ribs: marinade recipe
In order to make barbecue from such meat more aromatic, juicy and tasty, it is recommended to soak it in advance in a spicy sauce. To do this, put onion, chopped dill and parsley, tomato paste, mayonnaise, add meat spices, salt, pepper, squeezed juice from large ripe lemon and pour 6% apple cider vinegar into a small enameled bowl. All of these products must be mixed with a spoon, and then coat them with processed and cut lamb ribs.
In order for the meat to soak well and absorb the taste of the added sauce, mix the slices thoroughly, place a plate of cargo on them, close the lid and leave to marinate at room temperature for 12-14 hours. It should be noted that if after this time you are not yet ready to heat the lamb, it is better to place it in a refrigerator.
Juicy and fragrant lamb ribs: recipe on the grill
It is advisable to light a bonfire for such a dinner with oak or birch firewood. However, if you do not have time for such a long procedure, then the recipe for preparing lamb ribs on the grill allows you to use ordinary finished coals that are sold in every store.
After the coals give the first heat, put on the barbecue grill, on which you want to put all the pickled meat on the bone. If it does not fit on the grid, you will have to make a second batch. Regularly turning the lamb ribs with cooking tongs or a fork, you should ensure that the meat is completely covered with a delicious crust and becomes as soft as possible.
Proper serving
Grilled ribs should be served hot for dinner. As a side dish, it is recommended to bring fresh chopped vegetables, as well as leaves of green salad and any other greens to such a dish.