How to fry a rack of lamb in a frying pan. Rack of lamb: recipe for cooking in the oven, useful tips
You can prepare a lot of interesting dishes from lamb ribs. They go well with almost any sauces and side dishes: mashed potatoes, grilled vegetables or light salad. Discover new recipes and secrets of cooking lamb dishes.
How to cook rack of lamb
First, you need to choose the right meat. Focus on its color: good lamb has red flesh (lighter or darker, depending on the age of the animal), and the bone is white. Then pay attention to the smell: there should be a light specific aroma, but not a strong unpleasant smell, which many intuitively associate with lamb. Then check out the spice department. Here you will need to buy thyme, rosemary, cumin, anise, marjoram, garlic, ginger and cumin.
In the oven
In the oven, lamb can be cooked in different ways: baked in a sleeve, in foil, on a baking sheet or on a grill grate. Bakedlamb loin in the ovenalways at high temperatures - from 180 to 250 degrees. You can vary the cooking time yourself: for pink rare meat, 20 minutes of baking is enough, and to get Well Done ribs, set the timer for 35-40 minutes.
In a frying pan
You can cook delicious lamb ribs in a regular frying pan with olive or sunflower oil. There are no special secrets here, so you should adhere to the general principles of frying. If you want to put it outrack of lamb in a frying pan, then first lightly fry the meat, then add broth, water or wine, cover the roasting pan with a lid and cook the ribs until cooked. With the usual frying method, cook the ribs in a frying pan without a lid for 8-10 minutes on each side.
Grilled
Fried food looks very unusual, beautiful and tasty.grilled lamb loin.The peculiarity of cooking meat in this way is that during frying the lamb must be pressed firmly into the pan. If instead of a grill pan you have a real grill machine with a lid in your kitchen, the dish will turn out even more flavorful. Place the meat bone side up, or you can remove the ribs altogether, leaving only the loin. Read about it and choose it correctly.
On the grill
In late spring or summer, when it’s time to go out into nature and eat barbecue,lamb loin on the grillwould be a great option. To do this, the meat should be marinated in advance: the longer it sits in the marinade, the softer and juicier it will be. For the marinade, you can use any wine or olive oil based sauce. Meat marinated in sour fruit sauce turns out very tasty.
In a slow cooker
With the help of modern kitchen appliances, you can easily and quickly prepare not only pastries and soups. Dietaryrack of lamb in a slow cookerIt also turns out very tender. You can cook in various modes: “Frying”, “Stewing” or “Multi-cook” - it all depends on what exactly you are going to serve for lunch. If you want to braise the lamb in a slow cooker, it will take two hours, but the roasted ribs will be ready in just 20 minutes.
Rack of lamb recipe
Lamb is truly an international meat. In Greece, the famous moussaka is prepared from it, in Scotland, haggis (from offal), and the Irish love to make stew from the pulp. Each cuisine has its own specific sauces, spices and herbs. The most popular combination is with lingonberry sauce and a marinade of cumin, rosemary and oregano. If you miss restaurant delicacies, choose the best onerecipe for rack of lambto make your family happy during the holidays.
In foil
- Cooking time: 1 hour.
- Number of servings: for 3 people.
- Calorie content of the dish: 978.6 kcal.
- Cuisine: European.
To prevent the meat from losing most of its juices during baking, it is often wrapped in foil. You can also perform this culinary trick with young lamb ribs. Well, in order for the meat to acquire an extraordinary citrus aroma and at the same time lose its specific smell, they suggest marinating it in orange juice mixed with various herbs. How to prepare this marinade and dish is described in this step-by-step recipe with photos.
Ingredients:
- orange – 1 pc.;
- garlic – 4 cloves;
- grated ginger root – 1 tsp;
- balsamic vinegar - 1 tbsp. l.;
- olive oil – 1 tbsp. l.;
- mustard – 1 tsp;
- sugar, black pepper, salt - to taste;
- sour cream – 150 g;
- greens - to taste;
- ribs – ½ kg.
Cooking method:
- Mix orange juice, 2 cloves of minced garlic, grated ginger root, vinegar and oil.
- Pour the orange marinade over the washed and cut ribs. Leave for 15 minutes.
- Cut the foil according to the size and number of ribs and carefully place it on a baking sheet.
- Place the ribs with the marinade on top and cover with the second piece of foil.
- Place the pan in the oven preheated to 220 degrees for 20 minutes.
- Then reduce the temperature to 190 degrees and continue bakingrack of lamb in the oven in foil another 20 minutes.
- While the ribs are baking, prepare the sauce. Add pressed garlic, small herbs, salt, sugar, pepper to the sour cream.
- Before serving, pour the prepared sauce over the meat.
With vegetables
- Cooking time: 30 minutes.
- Number of servings: for 2 people.
- Calorie content of the dish: 765.3 kcal.
- Purpose: main dish.
- Cuisine: European.
- Difficulty of preparation: medium.
More often than not, lamb ribs are served with fluffy rice or grilled vegetables, and sweet and sour berries are chosen for the sauce. In this cooking recipe you need to make lingonberry sauce that will delight you in winter. If you don’t really like lingonberries, then try cherry, currant sauce or one made with soy.
Ingredients:
- lingonberries - 1 tbsp.;
- sugar – 3 tbsp. l.;
- wine – 50 ml;
- cinnamon, anise, star anise - to taste;
- ginger root – 2 cm²;
- loin on the bone – 500 g;
- bell pepper – 1 pc.;
- champignons – 3 pcs.;
- eggplant – 1 pc.
Cooking method:
- First you need to grate the ginger, then mix it with the rest of the spices.
- Marinate the processed meat in olive oil and spices for 5 minutes.
- Slice the washed vegetables.
- Preheat the grill and fry the vegetables on each side for 2-3 minutes.
- Then fry the meat in a grill pan, placing a container of water or any other press on top.
- After 7 minutes, turn the lamb over to the other side.
- Transfer the meat and vegetables to a baking sheet and place in the oven for 10 minutes at 180 degrees.
- Prepare lingonberry sauce. To do this, mix the berries with wine, sugar, cinnamon, anise, star anise and grated ginger root.
- Bring the liquid to a boil over medium heat, then reduce power and cook until thickened for 7-10 minutes.
- Let the sauce cool slightly and then puree in a blender to the desired consistency.
- Place on a platerack of lamb with grilled vegetables, pour the prepared lingonberry sauce on top.
Lamb ribs shashlik
- Cooking time: 1 hour.
- Number of servings: for 6 people.
- Calorie content of the dish: 698.9 kcal.
- Purpose: main dish.
- Cuisine: Russian.
- Difficulty of preparation: medium.
Every man knows how to properly cook shish kebab on the grill, the taste of which will be remembered for a long time. Some make it only from pork, others from chicken. They choose their own marinade for each type of meat. Lamb ribs kebab turns out no worse than usual, and marinating it is very simple - in lemon and sunflower oil.
Ingredients:
- lamb – 1 kg;
- lemon – 1 pc.;
- sunflower oil – 50 ml;
- coriander, mint, tarragon, basil - 3 g each.
Cooking method:
- Wash the lemon and squeeze out the juice.
- Mix lemon juice with spices and oil.
- We clean the ribs from film and excess fat, and cut them into portions.
- Pour the marinade over the meat and refrigerate for 5-6 hours, preferably overnight.
- Sharim kebab of rack of lambon coals from fruit trees until golden brown.
Up your sleeve
- Cooking time: 2 hours.
- Calorie content of the dish: 920.3 kcal.
- Purpose: main dish.
- Cuisine: Russian.
Cooking lamb meat on the bone in the oven will not cause problems for an experienced cook. You don’t have to clean the leg with a special sharp knife; you can simply cut the ribs into portions. However, if there is a thick layer of fat on the meat, then it is better to cut it off and use the fat for other purposes, for example, instead of margarine. For this dish, you can prepare any of the sauces you know: with nuts or mushroom.
Ingredients:
- lamb ribs – 1 kg;
- cumin, rosemary, salt and pepper - to taste;
- garlic – 3 cloves.
Cooking method:
- Wash the ribs thoroughly, trimming off excess fat if necessary.
- Cut the meat into portions, dry with napkins and transfer to a wide container.
- Lubricate each rib with spices and crushed garlic on top and leave to marinate for half an hour.
- Then place the ribs in the sleeve and seal the bag tightly on both sides.
- Preheat the oven to 180 degrees.
- Place the pan on the middle rack of the oven.
- Cooking rack lamb in a roasting sleeve exactly 40 minutes.
Stuffed rack of lamb
- Cooking time: 1.5 hours.
- Calorie content of the dish: 960.3 kcal.
- Purpose: main dish.
- Cuisine: Russian.
- Difficulty of preparation: medium.
In order for the rack to be stuffed, you should approach the choice of meat thoroughly. Look at the market for those cuts that have a lot of meat on the ribs. It will be more convenient to cut such a piece into the shape of a pocket. For the filling, you can choose anything you like - tomatoes, porcini mushrooms or champignons, grated cheese, or make an omelette at home. You can serve the dish with new potatoes or vegetable salad.
Ingredients:
- eggs – 3 pcs.;
- milk – 1/3 cup;
- champignons – 100 g;
- onion – ½ head;
- soft cheese – 100 g;
- breading – 100 g;
- lamb ribs – 800 g;
- olive oil – 50 ml;
- spices (rosemary, basil) – 50 g each.
Cooking method:
- Strip the meat of veins and excess fat, rinse, and dry with napkins.
- Grind fresh herbs with olive oil in a blender.
- Marinate the ribs in the resulting sauce for half an hour.
- Fry finely chopped mushrooms in a frying pan with onions.
- Beat eggs with milk, rub soft cheese through a sieve.
- Add cheese to egg mixture and stir.
- Pour the cheese and egg mixture into the pan with the mushrooms and fry on each side for 2 minutes.
- Make a pocket-shaped cut in the flesh and place the omelette inside.
- Roll the rack in breadcrumbs and tie with kitchen string.
- Transfer the meat to a non-stick pan and place in the oven.
- Prepare to lamb arena stuffed with omelettewill be about 40 minutes at 190 degrees. If the top starts to burn, cover the meat with foil.
With potatoes
- Cooking time: 2 hours 30 minutes.
- Number of servings: for 3-4 people.
- Calorie content of the dish: 930 kcal.
- Purpose: main dish.
- Cuisine: Russian.
- Difficulty of preparation: easy.
With the invention of new kitchen appliances, preparing restaurant meals at home has become easier. This way, a multifunctional multicooker can cook excellent lamb ribs stewed with vegetables without much effort on your part. To do this, use the “Stew” program, and if your device does not have such a function, then select “Multi-cook” with a bowl heating temperature of up to 160 degrees and a cooking time of 2 hours.
Ingredients:
- lamb on ribs – 500 g;
- garlic – 5 cloves;
- carrots – 1 pc.;
- Crimean onion – 1 pc.;
- cilantro - a bunch;
- bay leaf -2 pcs.;
- potatoes – 7-8 pcs.;
- spices - to taste.
Cooking method:
- Cut the lamb into pieces and place in a slow cooker.
- Place cloves of garlic, slices of carrots and onions between the ribs.
- Sprinkle spices on top, add water so that the liquid covers half the contents.
- Close the lid and set the display to “Extinguishing” mode for 2 hours.
- 40 minutes before the end of cooking, place pieces of peeled potatoes on top, do not stir.
- 10 minutes before the beep, open the lid and stir the contents of the bowl.
- After completing the work, sprinkle everything with cilantro and finish cooking.lamb ribs with potatoes in a slow cookeron the heating mode for another 10-15 minutes.
In pomegranate sauce
- Cooking time: 1 hour.
- Number of servings: for 4 people.
- Calorie content of the dish: 856 kcal.
- Purpose: main dish.
- Cuisine: European.
- Difficulty of preparation: easy.
Rack of lamb with pomegranate sauce– a classic restaurant dish from a chef, but you can prepare it in your own kitchen. For the sauce, buy well-ripened sweet and sour pomegranate and dry red wine at the store. Although in some recipes chefs recommend using semi-sweet table wines, with a dry variety (cabernet or merlot) the rack produces a special aftertaste.
Ingredients:
- tenderloin on the bone – 400 g;
- garlic – 3 cloves;
- rosemary – 4 bunches;
- small – 50 g;
- salt - to taste;
- pomegranate – 1 pc.;
- onion – 1 pc.;
- dry red wine – 1 tbsp.;
- coriander – ¼ tsp;
- ground pepper – 1 pinch.
Cooking method:
- Pass the peeled garlic through a press, finely chop the rosemary sprigs.
- Remove meat from bones with a sharp knife at a distance of 2 centimeters from the edge.
- Cut the ribs into pieces, rub with salt, garlic and rosemary.
- After 20 minutes, put a frying pan on the fire with olive oil.
- Once the oil is hot, add the ribs to the pan. Fry on each side until golden brown.
- Place the browned meat in a non-stick pan lined with foil. Place in the oven for 10 minutes.
- Meanwhile, start preparing the sauce. To do this, crush the pomegranate seeds in a mortar and strain the juice through cheesecloth.
- Fry finely chopped onion until golden brown in the same saucepan where you cooked the meat.
- Pour pomegranate juice and wine into the prepared onion, reducing the heat to low. Once the sauce thickens, add coriander, salt and pepper.
In garlic sauce
- Cooking time: 45 minutes.
- Number of servings: for 4 people.
- Calorie content of the dish: 891 kcal.
- Purpose: main dish.
- Cuisine: European.
- Difficulty of preparation: easy.
This recipe for rack of lamb in garlic saucesimplest. Since it is necessary to marinate meat with garlic, this product does not need to be added to the sauce in its pure form. Just take the leftover marinade, mix it with homemade yogurt and spices - and you have an excellent gravy for baked meat. You can serve sun-dried tomatoes, bell peppers or stewed eggplants as a side dish.
Ingredients:
- spice mixture – 2 tsp;
- lamb on ribs – 1 kg;
- natural yogurt – 100 ml;
- lime – 1 pc.;
- olive oil – 1 tbsp. l.;
- garlic – 3 cloves;
- fresh thyme – 20 g;
- honey - 1 tbsp. l.;
- mustard – 1 tsp.
Cooking method:
- Rinse the young lamb ribs, dry them, and cut into portions.
- Finely chop the fresh thyme and squeeze the juice out of the lime.
- Mix thyme with juice, crushed garlic, honey and other ingredients.
- Marinate the meat in the resulting sauce for half an hour.
- Fry the ribs in a grill pan on both sides for 8-9 minutes.
- For the garlic sauce, mix 2 tablespoons of marinade, yogurt and ground pepper.
- Before serving, pour the prepared cream sauce over the baked ribs.
If you want to get a delicious dish, consider the following nuances:
- Before marinatinglamb ribs,rinse them with cold water.
- Before baking or pan-frying, do not marinate the lamb for too long. After just 10 minutes, the meat will lose its unpleasant specific smell, and will be saturated with all the aromas of herbs during the cooking process.
- If you are not sure whether the fried ribs are ready, transfer them to a baking sheet and let them stand for about 15 minutes in an oven preheated to 180 degrees.
- Lamb is traditionally served with spicy and sweet and sour berry sauces, with fresh herbs and mint. A simple barbecue sauce also goes harmoniously with this meat.
- If you decide to cut a boneless loin, there is no need to beat it: a piece of meat suitable for frying will become dry.
Video
To cook rack of lamb on the grill or in the oven, you don't need to take a lot of ingredients. The main thing is that all ingredients are of the best quality. The meat had to be the freshest, and the marinating spices were perfect for the tender rack of lamb.
How to cook rack of lamb in the oven according to a step-by-step recipe
Kitchen tools: sharp short knife; board or silicone mat; baking parchment; baking tray; Grill pan.
Ingredients
Step-by-step preparation
- Inspect 1.5 kg of rack of lamb, remove membranes, excess fat and any fragments that may interfere with beautiful presentation.
- Clean the costal part from intercostal films. The result should be a clean loin with meat and cleaned ribs. After this, the rack of lamb can be marinated.
- To marinate tender rack, it is better not to take ground pepper, but to grind it in a special mill immediately before marinating. Salt should be chosen with large crystals. Salt and pepper the meat to taste, but only a little.
- Pick 4 sprigs of thyme and 3 sprigs of rosemary and place the leaves on top of the meat. Drizzle olive oil over everything on top (about 2 tablespoons) and leave to marinate for a few minutes right on the board. While the meat is marinating, put the frying pan on the fire so that it warms up well. Turn on the oven at 180 degrees.
- When the pan is hot enough, take the cooked rack of lamb and remove all the spice leaves and excess oil onto a baking sheet - this is where the meat will be cooked until cooked. In the oven, spices will give the meat a new aroma, but in a frying pan they will simply burn. Place the rack of lamb in a frying pan and fry it until golden brown on both sides. This will take 2-3 minutes. The grate of the frying pan should be well imprinted on the meat.
- Crush 4 cloves of garlic with the flat side of a knife and place on a baking sheet with the spices. Transfer the fried rack to a baking sheet and place in the oven for 10-12 minutes. During this time, the meat will be cooked, but will remain juicy.
- Transfer the finished lamb to a serving board and place a few rosemary leaves on top. Let the meat rest for 10 minutes so that the juices are evenly distributed. If you cut the meat right away, the liquid juice will simply flow out of it. Cut the rack into portions. Serve directly on the cutting board.
Video
How to serve this dish
- Rack of lamb is a festive dish. Both the additions and the beauty of the presentation should be the very best. A restaurant serving board is ideal for serving. Serving boards are impregnated with special oil, which prevents food from coming into contact with the wood. Impregnation protects the wood from deformation and prevents stains from sauces or vegetables from appearing on the surface.
- Before serving, the rack of lamb should be cut into portions and laid beautifully on a board. Place vegetables and herbs nearby and place gravy boats. Oven-cooked meat pairs perfectly with creamy textures. It will be accompanied by spicy puree of green peas or new potatoes.
- Experienced chefs consider vegetables an ideal side dish for meat. While the rack of lamb is cooking in the oven, you can grill the vegetables. Pre-marinate bell peppers, tomatoes, and broccoli cut into large pieces in a mixture of pepper, salt and oil. Grill everything and serve along with the meat.
- Pomegranate seeds, mustard seeds and orange or lime juice will add piquancy to meat and vegetables.
You can serve cranberry sauce in a separate gravy boat.
Cranberry sauce for meat
- For the sauce you will need
- Cranberries (fresh or frozen) – 300 g;
- Orange – 1 pc.;
- Sugar – 100 g;
Pomegranate juice – 100 ml.
- Step-by-step preparation
- Grate the orange zest and squeeze out the juice;
- Place berries, sugar, zest in a thick-bottomed saucepan, add orange and pomegranate juice;
- Simmer everything over low heat for 15 minutes;
If desired, puree the sauce with an immersion blender until smooth.
Serve hot or cold.
- You always want to add something special to your holiday table.
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- Pike caviar is one of the most exquisite delicacies. and the advice of experienced fishermen and chefs will help you not to spoil its taste.
How to cook rack of lamb on fire
What a delicious picture, isn’t it? I want to talk about ways to cook rack of lamb.
Not every one of us loves lamb for its strong, specific taste, but in vain. Of all the meat products that we are used to eating, lamb is the most dietary (chicken and fish don’t count). Let's try to cook a young lamb, or rather, a part of it called the loin.
First, let's define the terms. I will call the loin the back part of the carcass of a young sheep, the most tender meat on the ribs. Rack - one portion of loin, a piece of meat or a chop on the bone. Do you think this is correct? I would like to know your opinion about this terminology.
First, let's go buy groceries at the nearest supermarket or market. What do you prefer? Where do you go most often? I love the market. In stores, lamb meat is usually sold frozen. It’s not surprising, because we get lamb from Australia or New Zealand. How else to get her there?
The market is another matter. There is always fresh food there. What about communication and the opportunity to bargain? Only there you can hear: “Daragaya! Bary, nepajalaish! As a bonus with your purchase, you will be given plenty of cooking tips. The recipe I offer you is taken from the bustle of the market.
It turns out that you can cook smoked meat at home, right in your high-rise apartment! To do this, you will need simple equipment - thick-walled cast iron cookware, a wire rack and foil. Never use stainless steel or Teflon-coated utensils for home smoking meat.
I called this recipe: “Lamb in a nut shell.” This is the best smoked meat I've ever tasted. Probably, it seemed unusually tasty to me because I prepared it myself. In our family, the best cooks are men. But they also highly appreciated my dish.
When we start cooking, let’s decide what we will make the shell out of. What kind of nuts do you like? I like pistachios. They have a very delicate, slightly sweet taste and stimulating aroma. Generally speaking, pistachios are not exactly nuts in the botanical sense of the word. Botanists believe that what we eat is just the seed of a drupe fruit. You and I won’t bother with this, we’ll just remember that the greener the pistachios, the riper and tastier they are.
Pistachios can be replaced with any other nuts of your choice: walnuts, hazelnuts, peanuts, cashews or almonds. You can also replace sea salt with regular table salt. Only the young lamb loin will remain unchanged. Let's take a piece of meat on seven to nine ribs and marinate it.
For the marinade we will need:
- A quarter cup of fresh mint leaves;
- Half a head (about 6 cloves) of garlic;
- 2 tablespoons of vegetable oil (preferably olive);
- 1 tablespoon of sea salt (regular table salt is fine);
- 1 teaspoon ground black pepper;
- 1 teaspoon fennel seeds;
- 1 teaspoon whole coriander seeds;
- A third of a cup of nuts of your choice (40-50 grams).
Preparation of the “walnut shell”:
- Combine garlic, mint, olive oil, salt, cumin, fennel, coriander and black pepper in a food processor or blender until smooth.
- Add the nuts of your choice and grind until you have a mass of coarse texture;
- Apply the mixture to the loin, cover with a lid and place in the refrigerator overnight.
- Line a thick-walled cast iron pan with aluminum foil. Place 2 tablespoons of loose leaf aromatic tea and 2 teaspoons of sugar on the foil. Place a wire rack on top to prevent the lamb from touching the tea and sugar.
- Place the makeshift smokehouse on the fire. Sugar will be the starter here. Starting to burn, it will make the tea leaves smoke, and they, in turn, will begin to emit a charming aroma.
- Is there smoke? Open the lid of the roasting pan and quickly place the piece of lamb in it. Smoke for 10 minutes.
- Then remove the lid (there will be a lot of smoke, don't be alarmed) and place the dish in the oven preheated to 60°C for 20-25 minutes, let the lamb ripen.
- Remove the broiler from the oven. Transfer the loin to a cutting board and let it rest for 10 minutes.
- Cut into portions.
- Before serving, drizzle with pomegranate or cranberry juice.
The meat of young lamb will be juicy, with a rich, bright taste. Serve fresh herbs, vegetable sauté and rice as a side dish.
If you are a real gourmet or just a lover of delicious food, then be sure to try the rack of lamb. But first, figure out how to prepare and select ribs, and how to cook them properly.
What kind of dish is this?
Rack of lamb is a piece of loin with young lamb ribs, which is usually served in one piece, consisting of 7-8 ribs. The loin itself can be classified as part of a high-grade lamb carcass, so dishes made from it are very tasty and appetizing.
And if we take into account that lamb meat is used, we can conclude that the finished flesh will be devoid of all the disadvantages of classic lamb, including an abundance of fat and dense veins, an unpleasant odor and increased rigidity. Lamb meat is tender, odorless and practically dietary.
Rack of bread is prepared in different ways and with a wide variety of ingredients, but most often it is baked in the oven or fried with vegetables and various seasonings. It is difficult to spoil a rack, but it will be tasty and tender only if you choose the right meat, prepare it and know the cooking features.
How to make a choice?
How to choose meat for a rack? A few basic rules:
- As a rule, whole parts of the carcass with loin and ribs are sold in stores and markets, but you can also find ready-made racks with stripped bones. If you do not want to waste time on processing, then choose the second option, it is more convenient. If you are purchasing a whole part, ask the seller to cut off the so-called “brush” - part of the spine. Only the ribs and loin should remain.
- As for the origin of the meat, it is better to choose the loin and ribs of local lamb, Australian or New Zealand. The last two options are more expensive, but are of high quality.
- Pay attention to the color of the pulp. The darker the shade, the older the slaughtered ram was. Since you are going to cook a rack of lamb, choose the lightest meat, it will be tender and young.
- The lamb fed almost exclusively on mother's milk, so the meat has no fatty layers. If the lamb was quite old (up to 5-6 months), then it probably had time to try other food products, so there may be fat in the pulp. But there should be a little of it, and it should be white, soft and elastic.
- If the flesh has an unpleasant odor, this indicates that the ram was quite old or was not castrated. To fully appreciate the smell, burn the fat.
- Press down on the pulp. After pressing, it should quickly return to its original shape.
- It is best to choose fresh or chilled meat, since after freezing it loses some of its properties and becomes less tender and healthy. How can you tell if the pulp has been frozen? Press it with your finger. If the remaining dent was filled with blood or liquid, then the meat was frozen, several times. If the hole is dry but takes a long time to disappear, then most likely the meat was frozen once. And if the dent does not disappear completely, the meat is probably spoiled.
- The surface of the meat should be moist and slightly shiny, but not slippery or sticky.
- Lamb bones are white with a bluish-pink tint. The bones of an adult ram will be white, while the bones of an old ram will be yellow or gray.
- Estimate the size of the ribs and the distance between them. If they are large and the distance between them is significant, then the ram was an adult. The lamb ribs are small and spaced close together.
How to prepare?
Main stages of preparation:
- First you need to cut off all the fat layers, as well as the tendons located under the ribs. Only the pulp should remain, everything else is removed.
- If there is a fairly thick layer of meat on the outside of the ribs, then first make a cut at a distance of 5-6 centimeters from the ends of the ribs. Using a knife, separate the edge of the flesh from the bones, then grab it with your other hand, pull it up and cut it off with the knife at the same time.
- Now you need to clean the bone. To do this, step back about 5-7 centimeters from the edges of the ribs and cut all the films between the ribs with a knife. Do this on both sides. Now use a knife to cut out all the excess, starting from the edge of the bone. First make one cut to the cut on the film, then another. Do the same with the remaining ribs.
- Scrape off the remaining meat and membranes with a sharp knife so that the bones remain completely clean.
How to cook?
How to cook rack of lamb? Some prefer traditional frying in a pan, others prefer grilling, and others prefer baking. We offer you several cooking options.
Option one
The rack cooked with vegetables in the oven turns out juicy, tasty and low-fat. You will need the following ingredients:
- rack of lamb;
- 3-4 potatoes;
- 200 grams of cherry tomatoes;
- 2 bell peppers;
- 3 cloves of garlic;
- 1 lemon;
- 1 onion;
- 10 fresh basil leaves;
- ½ teaspoon dried thyme;
- 100 ml olive oil;
- salt and pepper to taste.
Cooking method:
- First prepare the square. For convenience, divide it into several parts (one or two ribs in each).
- Prepare the marinade. To do this, mix olive oil (not all of it, leave 3-5 tablespoons for greasing the pan) with lemon juice, salt, pepper, chopped basil and thyme. Pour the marinade over the rack and leave for half an hour.
- Tackle your vegetables. Peel the onion and cut into half rings. Peel the garlic too and chop it using a garlic press. Peel the potatoes and cut into slices. Peel the pepper from seeds and stalks, cut into any convenient way. You can simply cut cherry tomatoes in half.
- Take a baking dish and generously grease the bottom with olive oil to prevent anything from burning. Rub the rack with chopped garlic and place in the mold.
- Place vegetables between the pieces. Place the potatoes first, then the onions, then the peppers, and then the cherry tomatoes. You can sprinkle everything on top with olive oil.
- Place the mold in the oven, preheated to 180-120 degrees, for 40 minutes. Do not overdry the rack, otherwise it will be tough and not at all juicy.
This recipe allows you to prepare both the rack and the side dish at once.
Option two
You can fry the rack and serve it with a delicious and piquant pomegranate sauce. To prepare you will need:
- 400 grams of rack of lamb;
- 3 cloves of garlic;
- 3 sprigs of rosemary;
- salt to taste;
- oil.
For the sauce:
- 1 pomegranate;
- 1 onion;
- 200 ml red wine (it is better to use dry);
- ¼ teaspoon ground coriander;
- 1 pinch of black pepper;
- salt to taste.
Cooking method:
- First, peel and crush the garlic using a garlic press. Chop the rosemary.
- Cut the rack into several portions, rub each with garlic, rosemary and salt.
- It is better to fry the rack in olive oil. Heat it in a frying pan and fry each piece until golden brown, pressing it to cook the flesh. Then place the rack in the oven for literally 10 minutes.
- Now prepare the sauce. To do this, squeeze the juice from the pomegranate seeds. First crush them in a mortar, and then squeeze them through cloth or gauze. If all this seems difficult for you, use ready-made natural pomegranate juice (about 100 ml).
- Peel the onion, cut it into half rings and place in the frying pan in which the rack was fried. When the onions acquire a pleasant golden hue and softness, pour wine and pomegranate juice into the pan. Reduce heat to low. As you cook, the wine and juice will evaporate and the sauce will thicken. When it becomes thick enough (assess the thickness yourself, taking into account personal preferences), add coriander, pepper and salt, and after a minute turn off the stove.
- Pour the sauce over the rack and serve with any side dish.
Be sure to prepare the rack of bread; everyone in the household and guests will love this dish!