Lamb on our tables is a rather rare occurrence. We will leave aside the unpopularity of this product in butcher shops. But many culinary experts, in principle, avoid cooking at least something from lamb, fearing the notorious meat spirit, which they carefully scare us with.
Meanwhile, lamb ribs with potatoes in the oven are devoid of all the shortcomings and have a lot of advantages: softness, original taste, a variety of ways that they can be prepared, a wide experimental culinary field ... And with the right approach, there is no unpleasant flavoring!
Choose meat
Best of all, lamb ribs with potatoes in the oven are obtained if you can buy a piece of the carcass of a young animal. It’s quite simple to distinguish it from the old one: the meat is light, and the smell frightening everyone is practically absent. The more saturated the red color the ribs have, the thicker the bones in them, the older the animal whose carcass is intended for the preparation of delicacy.
Due to the scarcity of choice, one often has to settle for a not-too-young lamb. Do not be upset: perfectly cook lamb ribs with potatoes in the oven and it is easy. Just before the process you need to either marinate the meat for a day, or if you want to get dinner early, cut off all the fat from it, which is the main source of smell, and grate the pulp with nutmeg.
Oven ribs with potatoes in the oven: a recipe for spicy lovers
Even if you come across slices of lamb, you can’t do without marinating at all: lamb is still somewhat harsh initially. It will be very tasty if for a marinade mix one and a half tablespoons of thyme, white pepper and oregano, three tablespoons of paprika and two crushed cloves of garlic. Olive oil is slowly poured into this mixture, until, by its consistency, it starts to resemble sour cream. A kilo of ribs is washed, dried, spread with marinade and left alone for an hour. Next, the pieces are placed on a wire rack, it is placed on a baking sheet, where water has already been poured (a little less than half a liter), and all together goes to the oven. An hour they are baked on one side. Then they turn over, halves of medium-sized tubers are laid out on the grate, and lamb ribs with potatoes in the oven are left for another 20-30 minutes.
All that remains is to prepare the sauce: mix half a spoonful of natural honey and white wine, three full - sugar, five - Tabasco sauce, a little salt, squeeze the same lemon (or half, you need to focus on your taste) and 100 grams of melted oils. Mustard is also laid at the discretion of the hostess: you can take spicy, you can - Dijon, in the amount that suits her.
Ready baked lamb ribs with potatoes in the oven are extracted from it, poured with sauce and returned a few minutes ago. A little patience, and you can savor.
Puff cake
French meat is yesterday. A healthy competition for him today is lamb ribs with potatoes in the oven, which no one can resist. Two kilos of meat should be washed, wiped and spread with a composition that includes crushed garlic, lemon zest and the juice of the same citrus, olive oil, salt and Italian herbs. An hour of aging will be enough.
Pieces Six large potatoes are peeled, cut into thin plates and laid out on a baking sheet covered with parchment and coated with oil. On top are the same thin circles of half a lemon that are sprinkled with rosemary. Salt, pepper, on top of the ribs - and into the oven for at least half an hour. Eat immediately, lamb does not tolerate procrastination.
Cooking lamb ribs in the oven with potatoes in foil
A kilogram of portioned meat is rubbed with a mixture of thyme, thyme and rosemary. Two hours are allowed for pickling, as seasonings without a liquid base penetrate the pulp more slowly. Ribs are laid out in the form, on top of them are plates of potatoes, followed by onion rings. The last layer will be slices of tomatoes sprinkled with chopped parsley and cilantro. This whole structure is covered with a sheet of foil; its edges are tightly wrapped under the sides of the pan. At a standard temperature of +180 ... +190 ° C, lamb ribs with potatoes will be in the oven for about two hours. Those who wish can grind the dish with grated cheese before being removed from the oven, but, in the opinion of Caucasian authors, this step is superfluous. Cheese is best served in parallel with the main dish, sliced.
For a change
Lamb ribs with potatoes in the oven may well be supplemented with something interesting. For example, mushrooms - and the taste will become more interesting if it is forest mushrooms. Eggplants sound very good in the company of the main ingredients, both baked side by side and put into the main dish. Zucchini will have to be more careful, they have a delicate structure, and therefore vegetables can fall apart during cooking. You can experiment with olives or olives.
Appropriate marinades
Oven ribs with potatoes in the oven will always have a new taste if you soak the meat each time in something new. Gourmets advise the following compounds:
- A couple of spoons of mustard and honey plus half a glass of orange juice. The most relish - if the juice is just squeezed. Honey, of course, is natural. It is advisable to take mustard from burning options - sweet will only increase sugaryness.
- Puree of five kiwi peeled peels, combined with a spoonful of ground red pepper, four tablespoons of peanut butter and a full teaspoon of cardamom. If there is difficulty with peanut butter, it is replaced with olive oil, in which a quarter of lemon is squeezed.
- Simple and tasteful: chopped cilantro, parsley and onion are mixed in a glass of sour cream, seasoned with paprika and preferred seasonings.
- Wine classics: half a glass of dry red, a spoonful of ground ginger and herbs (for example, Italian). This is a long marinade, lamb must be aged in it for at least six hours.
- Original and elegant: a glass of pomegranate juice, almost the same amount of soy sauce, a spoon or two sugars, five full spoons of vegetable oil. Marinade should be poured already peppered and sprinkled with onion meat. Again, for a long time: half a day is the recommended period.
In general, do not be afraid to experiment, and you will understand why half of the world loves mutton so much.