Lamb ribs with potatoes in the oven recipe with photos. Lamb ribs in the oven in the sleeve: preparing juicy and flavorful meat Lamb ribs with potatoes in the oven

24.03.2018

Smart people invented a baking sleeve. This simple device has made life easier for millions of housewives. You don’t have to worry that the meat will burn and char, and there’s no need to wash the baking sheet for an hour either. Today we will discuss how to prepare lamb ribs in the oven in the sleeve.

Lamb ribs with potatoes in the sleeve turn out juicy and flavorful. This method of cooking makes life much easier for housewives. You can add your favorite sauces or cook the meat in its own juices.

Ingredients:

• lamb ribs – 1 kg;
• ground paprika, finely ground salt, a mixture of ground peppers;
• onion – 2 heads;
• refined olive oil;
• potato tubers - 7 pieces.

Preparation:

Juicy and incredibly tasty!

Inexperienced housewives are wondering how to cook lamb ribs in the sleeve so that they do not turn out dry and tough. The marinade plays a huge role, and not only that. Let's reveal the secrets of preparing such a treat.

Ingredients:

• chilled lamb ribs – 1 kg;
• soy sauce – 60 ml;
• liquid honey – 60-70 ml;
• coarse salt;
• a mixture of ground peppers;
• garlic cloves – 3-4 pieces.

Preparation:

Even the most fastidious gourmet will be delighted with such deliciousness. The baked meat is aromatic, juicy and has a unique taste. It is better to serve ribs with fresh vegetables and herbs.

Ingredients:

• chilled lamb ribs – 600 g;
• adjika – 1 table. spoon;
• mustard – 1 teaspoon. spoon;
• coarse salt – ½ teaspoon. spoons;
• garlic cloves – 3-4 pieces;
• set of universal spices for meat.

Preparation:

1. Rinse thoroughly running water chilled lamb ribs.
2. Cut them into portions. It is better to separate the meat by the bone.
3. Rub the cut lamb ribs thoroughly with coarse salt.
4. Place the meat on the bones in a deep bowl. Add adjika, mustard, and a set of spices for meat.
5. We peel the garlic cloves and pass them through a press.
6. Add to meat. Now mix everything well and transfer it to a baking bag.
7. We secure the edges with clips. We need to marinate the meat, so we move it to the refrigerator for a couple of hours.
8. We will bake for an hour and a half at a temperature of 180-200°.

Original recipe

You can cook lamb ribs with fresh tomatoes and potatoes. Spices will add a special taste and unique aroma to such a treat. It is important to properly marinate the meat product.

Ingredients:

• lamb ribs – 8 pieces;
• dried Provençal herbs;
• coarse salt;
• lemon – 1 piece;
• potato tubers – 6 pieces;
• fresh tomatoes – 2-3 pieces;
• rosemary sprig;
• garlic cloves – 2-3 pieces;
• refined olive oil – 5 tbsp. spoons

Preparation:

1. While the lamb ribs are defrosting, peel the potato tubers and rinse thoroughly.
2. We make cuts on ripe tomatoes and scald them with boiling water. After a couple of minutes pour it over cold water and carefully remove the skin.
3. Cut the tomato pulp into cubes.
4. Cut the lamb ribs bone by bone and rub with coarse salt mixed with dried Provençal herbs.
5. Cut the peeled potatoes into four parts.
6. Salt the potatoes, pour in refined olive oil and add dried Provençal herbs.
7. Squeeze the juice out of the lemon and pour it over the lamb ribs. Marinate them for at least one hour.
8. Place all the ingredients in a baking sleeve.
9. Cut the peeled garlic cloves into slices and add to the meat.
10. We secure the edges with clips.
11. We will bake for at least an hour and a half at a temperature of 190°.

Most housewives have festive table there is the usual set of dishes. We suggest cooking lamb ribs in the oven, which can easily replace the main dish and help impress your guests. This is also a great option for barbecue and regular family dinner.

Lamb ribs baked in the oven in foil

Ribs cook especially well in foil. Thanks to spices and marinade, the meat turns out juicy and aromatic.

Ingredients:

• lamb ribs – 2.7 kg;
• garlic – 7 cloves;
• Provençal herbs – 8 g;
• curry – 5 g;
• mayonnaise – 280 ml;
• salt.

Preparation:

1. Pass the garlic cloves through a press. Stir in curry and Provençal herbs. Sprinkle salt and coat the chopped ribs.
2. Place the prepared lamb on foil and fold the edges. Cover with another layer of foil. Place in the refrigerator for 10 hours.
3. Transfer to a baking sheet and place in the oven. Mode 190°C. Cook for 1.5 hours.

Cooking in the sleeve

Lamb ribs in the oven with vegetables turn out tasty and tender. The sleeve will help the food bake evenly.

Ingredients:

• lamb ribs – 1.7 kg;
• garlic – 3 cloves;
• sweet pepper – 650 g;
• mayonnaise – 100 ml;
• potatoes – 750 g;
• zucchini – 350 g;
• olive oil;
• pepper;
• onion – 160 g;
• salt;
• carrots – 160 g.

Preparation:

1. First you need to prepare a sauce that will help give the ribs a special taste. To do this, pass the garlic cloves through a press and mix with mayonnaise. Add salt and pepper. Stir and coat the ribs. Leave for four hours.
2. Chop the onion. Grate the carrots on a coarse grater. Place in hot olive oil and fry.
3. Chop the potatoes. Make identical circles. Chop the pepper. You will need the zucchini in cubes.
4. Combine raw vegetables. Sprinkle with salt. Stir. Send to sleeve. Cover with frying. Place ribs on top. Pour the remaining sauce over the vegetables.
5. Tie the edges and make several punctures with a toothpick to allow air to escape.
6. Place in the oven. Bake for an hour and a half. Mode 170°C.

Ribs in the oven with potatoes

The spicy potatoes perfectly complement the delicate flavor of the ribs.

Ingredients:

• ribs – 850 g;
• olive oil – 70 ml;
• garlic – 2 cloves;
• potatoes – 950 g;
• pepper;
• rosemary – 2 sprigs;
• Provencal herbs;
• salt;
• lemon – 130 g.

Preparation:

1. Place the oven on preheat. Select mode 180°C.
2. Trim film and fat from ribs. Cut into portions, but you can leave them whole.
3. Tear the rosemary with your hands. Add lemon zest. Sprinkle with herbs, pepper and salt. Stir in finely chopped garlic cloves. Crush with a spoon.
4. Pour in juice squeezed from lemon and oil. Mix. Rub the ribs and set aside for a quarter of an hour.
5. You will need potatoes in rings. Place on a baking sheet. Sprinkle with Provençal herbs. Add salt and mix. Cover with ribs.
6. Send to bake. Time 47 minutes.

Braised ribs with potatoes in the oven

Lamb ribs in the oven are especially tasty with potatoes. A complete dinner is prepared very easily and quickly, so the recipe is suitable for busy housewives.

Ingredients:

• ribs – 2.3 kg;
• pepper;
• potatoes – 750 g;
• salt;
• garlic – 4 cloves;
• Provençal herbs – 7 g;
• rosemary – 2 branches;
• olive oil – 80 ml;
• lemon – 130 g.

Preparation:

1. Add pepper and salt to the herbs. Mix.
2. Cut the lemon in half. Squeeze the juice from one part and grate the zest. Mix the prepared ingredients with the dry mixture. Pour in the oil. Add chopped garlic. Stir.
3. Rub the resulting mixture over the ribs cut into portions.
4. Cut the peeled potatoes into thin rings. The remaining lemon will need the same shape.
5. Grease a baking sheet with any fat. Lay out the potatoes. Place lemon and rosemary sprigs on top. Sprinkle with salt and pepper. Cover with ribs.
6. Preheat the oven. The mode will need 180°C. Cook for 37 minutes.

Spicy ribs

Chili pepper gives the dish a spicy taste. Fans of spicy dishes will especially like these ribs.

Ingredients:

• ribs – 1.3 kg;
• potatoes – 1.2 kg;
• salt;
• chili pepper – 1 pod;
• zucchini – 650 g;
• basil – 4 g dry.

Preparation:

1. Grate the chili. You can grind it in a mortar. Coat the ribs. Leave for half an hour. Add some salt.
2. Cut the peeled potato tubers in half. Place in the form. Add some salt.
3. Cut the zucchini into pieces and spread into the next layer. Add some salt. Place basil and cover with ribs.
4. Preheat the oven. Temperature 150°C. Simmer for 2 hours.
5. Switch the mode to 250°C. Hold for 8 minutes.

Delicious in honey mustard sauce

In the proposed variation, you will learn how to cook lamb ribs so that they turn out tasty and aromatic. The main secret lies in a properly prepared sauce, which helps make the dish special and unique.

Ingredients:

• breadcrumbs – 230 g;
• ribs – 2.5 kg;
• salt;
• mustard – 80 ml;
• pepper;
• honey – 50 ml.

Preparation:

1. You will need liquid honey. If the product is candied, then it should be heated in a microwave oven using pulse mode. You cannot allow it to boil, otherwise all the beneficial qualities will disappear.
2. Mix mustard with honey and coat ribs cut into portions.
3. Cover a baking sheet with foil. Place the ribs.
4. Place in the oven to bake. Time 40 minutes. Recommended mode 180°C.

For cooking, it is best to use ribs that have not been frozen. Pay attention to the smell. It must be fresh, without foreign impurities.

In the oven with potatoes in pots

Tender, juicy, well-marinated meat will appeal to all gourmets. Place the pots only in a cold oven, otherwise they will crack due to temperature changes.

Ingredients:

• spices;
• lamb ribs – 1.7 kg;
• potatoes – 1.2 kg;
• onion – 750 g;
• water;
• garlic – 7 cloves.

Preparation:

1. Chop the onion. Pass the garlic through a press. Chop the ribs. Mix the prepared ingredients and sprinkle with spices. Add salt and stir. Leave for 6 hours.
2. Chop the potatoes. Add salt and mix. Place the ribs in the pots, cover with onions and potatoes on top. Pour some water.
3. Place in the oven. Bake for 2 hours. Mode 160°C.

Lamb on our tables is a rather rare occurrence. Let's leave aside the unpopularity of this product in meat stores. But many cooks, in principle, avoid cooking anything from lamb, fearing the notorious meat spirit with which they diligently intimidate us.

Meanwhile, lamb ribs with potatoes in the oven are free of all disadvantages and have a lot of advantages: softness, original taste, a variety of ways in which they can be prepared, a wide experimental culinary field... And with the right approach no unpleasant aromatization!

Choosing meat

The best way to get lamb ribs with potatoes in the oven is if you can buy a piece of the carcass of a young animal. It is quite easy to distinguish it from the old one: the meat is light, and the smell that frightens everyone is practically absent. The more saturated red the ribs have, the thicker the bones, the older the animal whose carcass is intended for preparing the delicacy.

Due to the paucity of choice, one often has to settle for a lamb that is not too young. Don't be upset: it's easy to cook lamb ribs with potatoes in the oven and it's easy to cook. 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 the smell, and grate the flesh with nutmeg.

Lamb ribs with potatoes in the oven: a recipe for spicy lovers

Even if you come across pieces of lamb, you can’t do without marinating at all: the lamb is still initially somewhat tough. It will be very tasty if you mix one and a half spoons of thyme, white pepper and oregano, three spoons of paprika and two crushed cloves of garlic for the marinade. Olive oil is slowly poured into this mixture until it begins to resemble sour cream in consistency. 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, into which water has already been poured (a little less than half a liter), and everything goes into the oven together. They bake for an hour on one side. Then they are turned over, halves of medium-sized tubers are laid out on the grill, and the lamb ribs with potatoes are left in the oven for another 20-30 minutes.

All that remains is to prepare the sauce: mix half a spoon of natural honey and white wine, three full of sugar, five of Tabasco sauce, a little salt, squeeze in a lemon (or half, here you need to focus on your taste) and 100 grams of melted oils The mustard is also added at the discretion of the hostess: you can take spicy, you can use Dijon, in an amount that suits her.

The finished baked lamb ribs with potatoes in the oven are removed from the oven, poured over with sauce and returned for a few minutes. A little patience and you can savor it.

Layer cake

Meat in French is yesterday. Its healthy competition now comes from lamb ribs with potatoes in the oven, which no one can resist. Two kilos of meat need to be washed, wiped and spread with a mixture that includes crushed garlic, lemon zest and juice of the same citrus, olive oil, salt and Italian herbs. Waiting for an hour will be enough.

About six large potatoes are peeled, cut into thin slices and laid out on a baking sheet covered with parchment and coated with oil. The same thin slices of half a lemon are placed on top, sprinkled with rosemary. Salt, pepper, top the ribs - and into the oven for at least half an hour. Eat immediately, lamb does not tolerate delaying.

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. Allow two hours for marinating, since seasonings without a liquid base penetrate into the pulp more slowly. The ribs are laid out in the form, potato slices are placed on top of them, followed by onion rings. The last layer will be tomato slices, sprinkled with chopped parsley and cilantro. This entire structure is covered with a sheet of foil; its edges are tightly wrapped under the sides of the baking sheet. 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 crush the dish with grated cheese before removing it from the oven, but, in the opinion of Caucasian authors, this step is unnecessary. Cheese is best served in parallel with the main dish, sliced.

For a change

Lamb ribs with potatoes in the oven may well be complemented with something interesting. For example, mushrooms - and the taste will become more interesting if they are wild mushrooms. Eggplants sound very good in the company of the main ingredients, both baked side by side and included in the main dish. You will have to be careful with zucchini; they have a delicate structure, and therefore the vegetables may fall apart during cooking. You can experiment with olives or black olives.

Appropriate marinades

Lamb ribs with potatoes in the oven will always have a new taste if you soak the meat in something new each time. Gourmets recommend the following compositions:

• A couple of spoons of mustard and honey, plus half a glass of orange juice. The most relish is if the juice has just been squeezed out. Honey, of course, is natural. It is advisable to take mustard from hot varieties - sweet mustard will only increase the cloying effect.
• Puree five kiwis, peeled, combined with a spoonful of ground red pepper, four spoonfuls of nut butter and a full teaspoon of cardamom. If there are difficulties with nut oil, it is replaced with olive oil, into which a quarter of a lemon is squeezed.
• Simple and tasteful: chopped cilantro, parsley and onions are mixed in a glass of sour cream, flavored with paprika and your favorite seasonings.
• Wine classic: half a glass of dry red wine, a spoonful of ground ginger and herbs(for example, Italian). This is a long marinade; the lamb must sit in it for at least six hours.
• Original and refined: a glass of pomegranate juice, almost the same amount soy sauce, a spoon or two of sugar, five full tablespoons of vegetable oil. The marinade should be poured over meat that has already been peppered and sprinkled with onions. Again, for a long time: half a day is the recommended period.

In general, don’t be afraid to experiment, and you will understand why half the world loves lamb so much.

Hello dear culinary friends!

So we need:
1. Lamb ribs - 1 kg.
2. Potatoes - optional, about 7 pieces.
3. Onions - 2 pcs.
4. Olive oil
5. Seasonings: paprika, salt, black pepper, chili pepper.

Preparation:

Wash the ribs and cut them into convenient portions. And sprinkle with a mixture of seasonings - salt, black pepper and chili, and be sure to spare no paprika.

While the ribs are marinating, peel the potatoes and onions.

Next, cut the potatoes into large pieces and the onion into half rings.

Then we also take the same seasoning mixture and sprinkle the potatoes and olive oil and mix everything well.

Then we take the sleeve and begin to carefully place our ribs and potatoes there. We tie the sleeve and send our future deliciousness to the oven, preheated to 180 degrees for 2 hours! Don't forget to make several punctures in the sleeve to allow steam to escape.

During this time, the ribs, potatoes, and onions will give each other all their juices and permeate your entire apartment with the smell. In order for the potatoes to brown on top at the end, you will need to cut the sleeve a little.

Lamb is a healthy meat for the body, primarily because it is rich in iron, which cannot be said about beef, and despite its fat content, it contains little cholesterol, which is a very important factor in our time when cardiovascular diseases are flourishing. It’s not for nothing that there are many long-livers in the Caucasus, and they prefer lamb to all other types of meat. Many different dishes are prepared from lamb, the main of which is, of course, shish kebab and its varieties, beshbarmak, etc. Lamb is fried, boiled, stewed, baked, cooked whole - the so-called. barbecue, grind into mince. Lamb fat has medicinal properties, it hardens quickly and does not melt at normal temperatures.

Lamb goes well with herbs and spices; I really like the combination of basil and thyme, so I always add them to lamb. So, let's prepare lamb ribs, salt, spices, onions, you can bake them with vegetables - as I suggest, you can take one meat. We will bake the lamb ribs in the oven in a bag.

Rinse the meat, pat dry with a napkin and rub with salt, dry herbs and pepper. Leave for at least half an hour to marinate.

Add coarsely chopped onion.

While the meat is marinating, prepare the vegetables - peel and chop them coarsely, peel only the top outer scales of the garlic.

Put everything in a baking bag.

We seal it, pierce it in several places and put it in a hot oven (180 degrees, then 160 degrees, after 20 minutes).

About 10 minutes before the end of baking, cut the bag and put it in the oven to brown.

Bake and serve immediately. Very tasty, the cooking time for lamb ribs with potatoes in the oven depends on the age of the meat.

Serve with herbs and pickles.