Rack of lamb: recipes

The content of the article

• How to cook a lamb rack
• In the oven
• In the pan
• Grilled
• On the grill
• In a slow cooker
• Lamb Rack Recipe
• In foil
• With vegetables
• Skewers of mutton ribs
• Up the sleeve
• Stuffed Lamb Rack
• With potatoes
• In pomegranate sauce
• In garlic sauce
• How to cook a lamb loin on a bone – chef’s advice

From lamb ribs you can cook a lot of interesting dishes. They go well with almost any sauces and side dishes: mashed potatoes, grilled vegetables or a light salad. Discover new recipes and secrets for cooking lamb dishes.

How to cook a lamb rack

First you need to choose the right meat. Focus on its color: in good mutton, the flesh is red (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 at all a sharp unpleasant odor, which many intuitively associate with lamb. Then look into the spice department. Here you will need to buy thyme, rosemary, zira, anise, marjoram, garlic, ginger and cumin.

After you bring the meat home, do not rush to start cooking, first you need to properly cut it. If you decide to grill meat or bake it beautifully in the oven, then you need to strip the bone from the meat by 2 centimeters. To cook a lamb loin in a slow cooker or a sleeve for baking, it is better to remove excess fat from the pulp. For any cooking method, lamb must be marinated. The simplest marinade of olive oil and spices that you bought will do. Find out which lamb marinade is better in the oven.

In the oven

In the oven, lamb can be prepared in different ways: bake in the sleeve, in foil, on a baking sheet or grill. Lamb baked in the oven is always baked at high temperatures – from 180 to 250 degrees. You can vary the cooking time on your own: 20 minutes of baking is enough for pink meat with blood, and to get Well Done roasting ribs, set the timer for 35-40 minutes.

In the pan

You can cook delicious lamb ribs in a regular pan with olive or sunflower oil. There are no special secrets here, so adhere to the general principles of frying. If you want to stew a rack of lamb in a pan, then first lightly fry the meat, then add the broth, water or wine, cover the roasting pan with a lid and bring the ribs to readiness. In the usual way of frying, cook the ribs in a frying pan without a lid for 8-10 minutes on each side.

Grilled

Grilled lamb loin looks very unusual, beautiful and delicious. The peculiarity of cooking meat in this way is that during frying the lamb must be well pressed to the pan. If instead of a grill pan in your kitchen there is a real grill machine with a lid, the dish will turn out even more fragrant. Put the meat with the bone up, and you can completely remove the ribs, leaving only the loin. Read about how to cook in a grill pan and choose the right one..

On the grill

In late spring or summer, when there is a period of going out and eating barbecue, a lamb loin on the grill will be an excellent option. To do this, the meat should be marinated in advance: the longer it lies in the marinade, the softer and juicier it will turn out. For marinade you can use any sauce based on wine or olive oil. Meat marinated in sour fruit sauce is very tasty..

In a slow cooker

With the help of modern kitchen appliances, you can easily and quickly cook not only pastries and soups. The dietary rack of a lamb in a slow cooker is also very tender. You can cook in various modes of “Frying”, “Stewing” or “Multipovar” – it all depends on what exactly you are going to serve for lunch. If you want to put out the lamb pulp in a slow cooker, it will take two hours, and the fried ribs will be ready in just 20 minutes.

Lamb Rack Recipe

Lamb is truly international meat. In Greece, the famous moussaka is prepared from it, in haggis (from offal) in Scotland, and the Irish like to make stew out of pulp. Each kitchen has its own specific sauces, spices and herbs. The most popular combination is with cranberry sauce and caraway seeds, rosemary and oregano marinade. If you miss the restaurant delicacies, choose the best recipe for making lamb rack to delight your family on holidays.

In foil

• Cooking time: 1 hour.
• Servings Per Container: for 3 people.
• Calorie content: 978.6 kcal.
• Purpose: main course.
• Cuisine: European.
• Difficulty: medium.

So that the meat in the baking process does not lose most of the juices, it is often wrapped in foil. You can crank up this culinary focus with the ribs of a young lamb. Well, in order for the meat to acquire an extraordinary citrus aroma and at the same time lose its specific smell, they suggest pickling it in orange juice mixed with various herbs. How to cook this marinade and dish is described in this step by step recipe with a photo.

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 -? kg.

Cooking method:

1. Mix orange juice, 2 slices of chopped garlic, grated ginger root, vinegar and oil.
2. Pour the washed and cut ribs into the orange marinade. Leave on for 15 minutes..
3. Cut foil in size and number of ribs, gently spread it on a baking sheet.
4. Lay the ribs with marinade on top, cover with the second part of the foil.
5. Remove the baking sheet in the oven, preheated to 220 degrees for 20 minutes.
6. Then reduce the temperature to 190 degrees and continue to bake rack of lamb in the oven in the foil for another 20 minutes.
7. While the ribs are baked, prepare the sauce. Add garlic, small greens, salt, sugar, pepper passed through the press to sour cream.
8. Before serving, pour meat with prepared sauce.

With vegetables

• Cooking time: 30 minutes.
• Servings Per Container: for 2 people.
• Calorie dishes: 765.3 kcal.
• Purpose: main course.
• Cuisine: European.
• Difficulty: medium.

More often than usual, lamb ribs are served with crumbly rice or grilled vegetables, and sweet and sour berries are chosen for the sauce. In this cooking recipe you need to make lingonberry sauce, which will delight you in the winter. If you do not really like lingonberries, then try cherry, currant sauce or one that is based on soy.

Ingredients:

• lingonberry – 1 tbsp .;
• sugar – 3 tbsp. l .;
• wine – 50 ml;
• cinnamon, anise, star anise – to taste;
• ginger root – 2 cm ?;
• loin on the bone – 500 g;
• Bulgarian pepper – 1 pc.;
• champignons – 3 pcs.;
• eggplant – 1 pc..

Cooking method:

1. First you need to grate ginger, then mix it with the rest of the spices.
2. Marinate processed meat in olive oil with spices for 5 minutes.
3. Slice washed vegetables.
4. Preheat the grill and fry vegetables on each side for 2-3 minutes.
5. Then in a frying pan we fry the meat, setting a container with water or any other press on top.
6. After 7 minutes we turn the lamb to the other side.
7. Transfer meat and vegetables to a baking sheet and put in the oven for 10 minutes at 180 degrees.
8. Cooking lingonberry sauce. To do this, mix the berries with wine, sugar, cinnamon, anise, star anise and grated ginger root.
9. Bring the liquid to a boil over medium heat, then reduce the power and cook until thickened for 7-10 minutes.
10. Let the sauce cool a little and then mashed with a blender to the desired consistency.
11. We spread on a plate a rack of lamb with grilled vegetables, pour over the finished lingonberry sauce on top.

Skewers of mutton ribs

• Cooking time: 1 hour.
• Servings Per Container: for 6 people.
• Calorie dishes: 698.9 kcal.
• Purpose: main course.
• Cuisine: Russian.
• Difficulty: medium.

How to cook kebab on the grill, the taste of which will be remembered for a long time, knows any man. Some make it only from pork, others from chicken. They choose their own marinade for each type of meat. Skewers of lamb ribs are no worse than usual, and pickling 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:

1. Wash lemon, squeeze juice.
2. Mix lemon juice with spices and butter.
3. We clean the ribs from the film, excess fat, cut in portions.
4. Pour the meat with marinade and put it in the cold for 5-6 hours, preferably at night.
5. Shrimp skewers of rack of lamb on coals from fruit trees to golden crust.

Up the sleeve

• Cooking time: 2 hours.
• Servings Per Container: for 4 people.
• Calorie dishes: 920.3 kcal.
• Purpose: main course.
• Cuisine: Russian.
• Difficulty making: easy.

Cooking lamb meat on the bone in the oven will not cause problems for an experienced chef. You do not have to peel the leg with a special sharp knife, you can just cut the ribs in portions. However, if the meat has a thick fat layer, then it is better to cut it off, and use fat for other purposes, for example, instead of margarine. For this dish you can cook any of the sauces you know: with nuts or mushroom.

Ingredients:

• lamb ribs – 1 kg;
• zira, rosemary, salt and pepper – to taste;
• garlic – 3 cloves.

Cooking method:

1. Rinse the ribs thoroughly, cutting off excess fat if necessary..
2. Cut the meat in portions, dry with napkins and transfer to a wide container.
3. Top each rib with spices and crushed garlic, leave to marinate for half an hour.
4. Then put the ribs in the sleeve, tightly close the bag on both sides.
5. Preheat the oven to 180 degrees.
6. We remove the pan on the middle rack of the oven.
7. Cooking rack of lamb in the baking sleeve for exactly 40 minutes.

Stuffed Lamb Rack

• Cooking time: 1.5 hours.
• Servings Per Container: 3-4 people.
• Calorie content: 960.3 kcal.
• Purpose: main course.
• Cuisine: Russian.
• Difficulty: medium.

So that the rack can be stuffed, the choice of meat should be approached thoroughly. Take a look at the market for those pieces that have a lot of meat on the ribs. Such a piece will be more convenient to cut 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 omelet at home. Serve the dish with new potatoes or vegetable salad.

Ingredients:

• eggs – 3 pcs.;
• milk – 1/3 st .;
• champignons – 100 g;
• bow – ? heads;
• soft cheese – 100 g;
• breading – 100 g;
• lamb ribs – 800 g;
• olive oil – 50 ml;
• spices (rosemary, basil) – 50 g each.

Cooking method:

1. Strip meat from streaks and excess fat, rinse, pat dry.
2. Grind fresh herbs with olive oil in a blender.
3. Marinate the ribs in the resulting sauce for half an hour.
4. Fry finely chopped mushrooms in a pan with onions.
5. Beat eggs with milk, wipe soft cheese through a sieve.
6. Add cheese to the egg mixture, mix.
7. Pour the cheese and egg mass into the pan to the mushrooms and fry on each side for 2 minutes.
8. On the pulp, make an incision in the shape of a pocket, put an omelet inside.
9. Bread rack in breadcrumbs, tie with culinary thread.
10. Put the meat in a non-stick form, put in the oven.
11. Preparing a rack of lamb stuffed with omelet will be about 40 minutes at a temperature of 190 degrees. If the top starts to burn, cover the meat with foil.

With potatoes

• Cooking time: 2 hours 30 minutes.
• Servings Per Container: 3-4 people.
• Calorie dishes: 930 kcal.
• Purpose: main course.
• Cuisine: Russian.
• Difficulty making: easy.

With the invention of new kitchen appliances, the preparation of restaurant dishes at home was simplified. So the multifunctional multicooker can, without much effort on your part, cook wonderful lamb ribs stewed with vegetables. To do this, use the “Extinguishing” program, and if there is no such function in your device, then select “Multipovar” with a temperature of heating the bowl to 160 degrees and a cooking time of 2 hours.

Ingredients:

• lamb on the 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:

1. Cut the lamb into slices, put in a slow cooker.
2. Between the ribs put the cloves of garlic, slices of carrots and onions.
3. Sprinkle with spices on top, pour water so that the liquid covers half of the contents.
4. Close the lid and set the “Extinguishing” mode on the display for 2 hours.
5. 40 minutes before the end of cooking put on top slices of peeled potatoes, do not mix.
6. 10 minutes before the beep, open the lid and mix the contents of the bowl.
7. After completion of work, sprinkle everything with cilantro and cook lamb ribs with potatoes in a slow cooker on the heating mode for another 10-15 minutes.

In pomegranate sauce

• Cooking time: 1 hour.
• Servings Per Container: for 4 people.
• Calorie dishes: 856 kcal.
• Purpose: main course.
• Cuisine: European.
• Difficulty making: easy.

Lamb rack with pomegranate sauce is a classic restaurant dish from the chef, but you can cook it in your own kitchen. For the sauce, buy a well-ripened sweet and sour pomegranate and dry red wine in the store. Although in some recipes chefs recommend using table semi-sweet wines, with a dry variety (cabernet or merlot), the rack is obtained with a special aftertaste.

Ingredients:

• bone cut – 400 g;
• garlic – 3 cloves;
• rosemary – 4 bundles;
• a little – 50 g;
• salt to taste;
• pomegranate – 1 pc.;
• onion – 1 pc.;
• dry red wine – 1 tbsp .;
• coriander -? tsp;
• ground pepper – 1 pinch.

Cooking method:

1. Peeled garlic through a press, finely chop the rosemary sprigs.
2. Strip the bones from the meat with a sharp knife at a distance of 2 centimeters from the edge.
3. Slice the ribs, grate with salt, garlic and rosemary.
4. After 20 minutes, put a frying pan with olive oil on the fire.
5. Once the oil has warmed up, put the ribs in the pan. Fry on each side until golden brown..
6. Transfer the roasted meat into a non-stick form covered with foil. Clean in the oven for 10 minutes..
7. Meanwhile, prepare the sauce. To do this, crush pomegranate seeds in a mortar, strain the juice through cheesecloth.
8. Fry finely chopped onions until golden in the same saucepan where the meat was cooked.
9. Pour pomegranate juice and wine into the finished onion, reducing the heat to a minimum. Once the sauce has thickened, add coriander, salt and pepper.

In garlic sauce

• Cooking time: 45 minutes.
• Servings Per Container: for 4 people.
• Calorie dishes: 891 kcal.
• Purpose: main course.
• Cuisine: European.
• Difficulty making: easy.

This recipe for rack of lamb in garlic sauce is the easiest. Since it is necessary to pickle meat with garlic, in its pure form, this product does not need to be added to the sauce. Just take the marinade leftovers, mix them with homemade yogurt and spices – that’s the perfect gravy for the baked meat. Sun-dried tomatoes, bell peppers or stewed eggplants can be served with garnish.

Ingredients:

• spice mix – 2 tsp;
• lamb on the 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:

1. Rinse the young lamb, dry, cut in portions.
2. Finely chop fresh thyme, squeeze juice from lime.
3. Mix thyme with juice, crushed garlic, honey and other ingredients.
4. Marinate the meat in the resulting sauce for half an hour.
5. Fry the ribs in a grill pan on both sides for 8-9 minutes.
6. For garlic sauce, mix 2 tablespoons of marinade, with yogurt and ground pepper.
7. Before serving, pour the baked ribs with ready-made creamy sauce.

How to cook a lamb loin on a bone – chef’s advice

If you want to get a tasty dish, consider the following nuances:

• Rinse lamb ribs with cold water before pickling..
• Before baking or frying in a pan, do not keep the lamb in the marinade for too long. Already after 10 minutes, the meat will lose an unpleasant specific smell, and it will be consumed by all the aromas of herbs during cooking.
• If you are not sure about the fried ribs, put them on a baking sheet and let stand for about 15 minutes in an oven preheated to 180 degrees.
• Sharp and sweet and sour berry sauces, with fresh herbs and mint, are traditionally served to the lamb. Even with this, meat is in harmony with a simple barbecue sauce.
• If you decide to cut a loin without bone, you don’t need to beat it: a piece of meat suitable for frying will become dry.