Bake lamb ribs. Lamb ribs with potatoes in the oven recipe with photos

Skillfully prepared lamb ribs, the recipe for which is very much appreciated by housewives, is not only a healthy and dietary dish, but also a very aromatic, appetite-stimulating dish. This dish is ideal for a holiday; it can be impressively served at the table and delight your loved ones and guests.

How to cook lamb ribs?

To make the dish juicy and aromatic, you should consider some nuances:

To avoid an unpleasant odor, you should choose young lamb ribs. They are not large, the meat on them has a lighter color, and the fat is not yellow, but also light.
The meat can be stewed or baked in the oven, fried in a frying pan or on the grill.
Dishes made from lamb ribs are combined with many types of sauces: spicy, sweet and sour, spicy, containing mayonnaise, wine, lemon juice, olive oil, soy sauce, spices.
Ribs go well with many vegetables: potatoes, onions, carrots, zucchini, peppers, tomatoes.

Lamb ribs in the oven - recipe

There is a version of a dish that is very simple to prepare, but turns out incredibly tasty - lamb ribs in the oven with potatoes. It will be a wonderful table decoration for any family holiday. Rich aroma, tender lamb, favorite potatoes and crispy cheese crust - this is what baked lamb ribs will be remembered for at a festive celebration.

Ingredients:

ribs – 1 kg;
potatoes – 1 kg;
cheese – 100 g;
tomatoes – 4 pcs.;
onion – 1 pc.;
hot pepper – 1 pc.;
olive oil – 4 tbsp. l.;
salt – 4 tsp.

Preparation

Grind the pepper pod, mix with oil and salt. Rub on the ribs.
Chop and fry vegetables.
Pour water over the ribs and place vegetables and cheese on top.
Bake for 1 hour.

Lamb ribs soup

Any dishes created using broth are distinguished by their rich taste and aroma. Pea soup with lamb ribs will be no exception in this regard and will become a favorite treat for the whole family. In addition to its excellent taste, the dish will bring tangible benefits, since the broth prepared from this type of meat has a lot of nutrients.

Ingredients:

ribs – 0.5 kg;
dry peas – 150 g;
onion – 1 pc.;
carrots – 1 pc.;
potatoes – 4 pcs.;
bay leaf – 1 pc.;
greens - to taste.

Preparation

Cook the ribs for 2 hours.
Leave the peas to soak.
Place peas, bay leaves and potatoes, cut into strips, into the broth.
Make a fry of onions and carrots and add to the rest of the products.
After 10 minutes, add spices and herbs, cook for another 5 minutes.

Lamb ribs in a frying pan

To deliciously cook fried lamb ribs, you need to use young lamb meat. In this case, it will be sweetish-spicy, without unnecessary specific odors. Its meat is lighter and more tender, the layer of white fat should be thin. Before you start cooking, rinse the ribs well, dry them and marinate in mixed spices.

Ingredients:

ribs – 1 kg;
onions – 2 pcs.;
olive oil – 3 tbsp. l.;
soy sauce – 1 tbsp. l.;
balsamic sauce - 2 tbsp. l.;
garlic – 3 cloves;
lemon juice – 1.5 tbsp. l.

Preparation

Mix oil, sauces, lemon juice, garlic and onion. Coat the ribs with the marinade and leave in the cold for 6 hours.
Fry in a preheated frying pan for 20 minutes.
Brush with marinade, cover and let stand for another 20 minutes.

Lamb ribs stewed with potatoes

At the end of summer, when all the vegetables at the dacha have already grown, you can make stewed lamb ribs with potatoes in a cauldron over an open fire. Smoking aromas will favorably highlight the taste of tender lamb with young vegetables. It is important to remember that any dish cannot do without aromatic seasonings: black pepper, thyme, basil, cilantro and others, which will add piquancy to the dish.

Ingredients:

ribs – 1 kg;
potatoes – 1 kg;
onions – 3 pcs.;
tomatoes – 2 pcs.;
carrots – 1 pc.;
bell pepper – 1 pc.;
hot pepper – 1 pc.;
garlic – 4 cloves;
greens - a bunch.

Chop the ribs, onion, hot pepper and mix, let it brew for 20 minutes.
Fry the ribs for 10 minutes. Add carrots and onions to them. Fry for 10 minutes.
Add the remaining vegetables. Simmer lamb ribs with potatoes for 15 minutes.

Lamb ribs pilaf

One of the most popular recipes with which housewives like to cook lamb ribs is pilaf, which is considered a real Caucasian dish. To make it a success, you need to choose paired lamb ribs and long-grain rice. To cook lamb ribs, the correct recipe suggests that the carrots must be cut into strips and not grated.

Ingredients:

ribs – 1 kg;
rice – 1 kg;
onions – 2 pcs.;
carrots – 4;
vegetable oil – 1 cup;
garlic – 2 heads;
hot pepper – 1 pc.;
spices;
salt – 3 tsp.

Preparation

Pour cool water over the rice.
Place ribs in oil and fry for 10 minutes.
Add onion to the meat, stir, fry for 5 minutes and add carrots, fry for another 5 minutes.
Pour boiling water over everything, add salt, spices, garlic.
Add rice, pour boiling water. Cook until done.

Lamb ribs stew

There is a bright and aromatic dish that will create an atmosphere of celebration on the most ordinary day - a stew of lamb ribs with vegetables. The dish has a pronounced taste and amazing aroma. In addition, it is truly a storehouse of vitamins and nutrients, thanks to the presence of a large variety of vegetables.

Ingredients:

ribs – 1 kg;
potatoes – 6 pcs.;
bell pepper – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
tomato – 2 pcs.;
garlic – 4 cloves;
bay leaf – 1 pc.;
spices;
greenery.

Preparation

Fry the ribs for about 10 minutes. Chop the vegetables, except potatoes, send to the ribs, fry for 5 minutes.
Send the potatoes to the ribs, cover with water. Simmer for 45 minutes.
Add spices, simmer for another 10 minutes.

Lamb ribs on the grill

A dish cooked on the grill will be an excellent appetizer for any picnic. You can add piquancy and emphasize the rich taste if you use marinade for lamb ribs. It is made using various variations of recipes: housewives take a variety of sauces based on mayonnaise or tomato paste. The ribs are soaked, becoming softer and more tender.

Ingredients:

ribs – 1 kg;
onions – 2 pcs.;
cilantro – 1 bunch;
paprika – 1 sachet;
tomato – 4 tbsp. l.

Preparation

Season the ribs with salt and pepper. After that, rub them with a mixture of paprika and dried tomato.
Cut the onion into rings, chop the greens, mix with the ribs.
Simmer the ribs on a grill over coals. To cook lamb ribs well, the recipe calls for cooking them for 1 hour.

Lamb ribs in a slow cooker

To reduce the time you spend in the kitchen, you can use a multicooker. This will not affect the incredible taste of lamb ribs with vegetables. At the same time, the aroma, juiciness, and color of Caucasian cuisine will be preserved. Using this household appliance, you can quickly create a holiday treat with much less effort.

Ingredients:

ribs – 1 kg;
garlic – 3 cloves;
onion – 1 pc.;
carrots – 1 pc.;
bell pepper – 1 pc.;
zucchini – 1 pc.;
rosemary – 1 tbsp. l.;
pepper – 1 tsp;
salt – 2 tsp;
olive oil – 4 tbsp. l.

Preparation

Mix half the oil with salt, pepper, rosemary. Squeeze garlic into marinade. Rub the mixture over the ribs and leave for 45 minutes.
Turn on the “Frying” program and fry the ribs for 3-6 minutes on each side.
Place vegetables in bowl. Fry for 3-4 minutes.
Pour some water into the bowl and switch to the “Stew” program. To cook the lamb ribs, the recipe calls for simmering them for 1 hour.

Lamb ribs with potatoes in a cauldron

One of the most memorable and delicious dishes is lamb ribs in a cauldron with vegetables. To prepare this delicacy, in addition to vegetables and ribs, you need to stock up on a cauldron, a fire and a great mood. The dish can be prepared not only while traveling in nature, but also at home. This will help you make lamb ribs, a simple recipe that guests and family will love.

Ingredients:

ribs – 1.5 kg;
potatoes – 0.5 kg;
tomatoes – 3 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
hot pepper – 0.5 pods.

Preparation

Place the chopped ribs on the bottom of the cauldron. Fry for 20 minutes.
Add onion, carrots, fry for 5 minutes.
Pour boiling water over the ribs and place other vegetables on top.
To cook lamb ribs, the recipe calls for simmering them for 1.5 hours.

Cattle meat is considered less affordable in cost than poultry, so most recipes are created based on inexpensive parts. Lamb ribs are a good example of a budget-friendly but almost universal meat product. However, how to prepare dishes using them and what rules cannot be neglected?

How to bake ribs in the oven

Cattle meat always requires pre-processing. This is especially true for lamb, which takes more than an hour to cook. Often, professionals advise marinating it 2-3 hours before starting work, otherwise the product will be very dry. Baked ribs in the oven can be cooked alone or with vegetables, stewed in pots or grilled. A few rules:

It is better to cook lamb on low power. High temperatures in the oven are set only for the last minutes.
If possible, try to first boil the ribs until half cooked, and only after that send them for baking: this will make the lamb meat more tender.
You should not cook ribs for future use - they only last 1-2 days.

How to choose the right lamb

The taste of the finished dish is influenced by the quality of the product that was used for it, so it is very important to choose good lamb. Professionals recommend looking for it at the market, where the meat is always chilled and not frozen, which is the sin of large stores. If there is no way to find out how the product was transported and how it was stored, study the following points:

Ribs size. If they are too large, then they were taken from an old sheep, so the meat may be too stringy, dry, and will require long-term marinating. Small sizes are preferable because the meat of a young ram is more tender. Professionals call the lamb the most valuable.
Smell. Good, fresh meat does not have a strong aroma (unless you bring the piece directly to your nose). Any sour or spicy notes should make you think the ribs have gone bad.
Fat color. The younger the animal, the lighter this layer. It is advisable to choose ribs that have light yellow or almost white fat.
Shade of meat. In old lamb it is dark red, almost burgundy, in young lamb it has a clear pink tint.

Features of cooking lamb

In addition to the above-mentioned nuances of choosing this product and working with it, you need to know a few more points related to how to cook lamb ribs in the oven tasty and correctly. Professionals give the following advice:

Choose ceramic or glassware. It is advisable that it comes with a lid.
The classic way to cook ribs in the oven is on a wire rack. You definitely need to place a deep baking tray under it and pour water into it: increased humidity will allow the meat to bake evenly.
The approximate duration of baking lamb ribs in the oven, which have already been boiled, is half an hour. Recommended temperature is 190-200 °C.
If you are cooking raw meat, the cooking time increases to 1.5 hours. Did you manage to marinate the product well? You can reduce this parameter to an hour.

How to cook lamb ribs in the oven - recipe with photos

This meat, despite its high nutritional value, is dietary: its consumption does not have a negative effect on cholesterol levels, the pancreas also accepts this product well. The calorie content of raw lamb ribs is about 200-205 kcal, so most dishes with them will not harm your figure. Among the recipes offered below you can find options for very light but satisfying lunches, and the photos will help you find an idea for a beautiful presentation.

Ribs with potatoes in the oven

This traditional Russian table combination of meat and tuber vegetables available to everyone always finds its place in a cookbook. Lamb with potatoes looks and feels no worse than the more familiar pork/beef or poultry. The general recipe looks simple, the set of ingredients is basic. For lamb ribs in the oven with potatoes, it is recommended to choose the simplest marinade: olive oil with dry herbs or sour cream with fresh herbs. The same sauce can be served with a ready-made dish.

lamb ribs – 8 pcs.;
lemon;
potatoes – 6 pcs.;
olive oil – 5 tbsp. l.;
garlic cloves – 3 pcs.;
sprig of rosemary;
coarse salt;
dried Italian herbs.

Grind the rosemary in your fingers, combine with salt, chopped garlic, and olive oil. Add a spoonful of lemon zest.
Wash the lamb ribs and dry with a napkin.
Combine lemon juice with the herbal mixture, marinate the meat in it (an hour and a half).
Cut the potatoes into quarters and place on a baking sheet. Drizzle with olive oil and salt.
Distribute the marinated ribs over the potatoes and cover with foil.
It is very easy to bake the dish: keep it at medium level for 20 minutes at 190 degrees, then remove the foil and cook for another 25 minutes at 180 degrees.

Lamb ribs in the oven in the sleeve

This cooking method is suitable for girls who are worried about every calorie. Thanks to the moisture created by a special sleeve, the meat always turns out juicy and tender, even without fatty components in the marinade. You can cook lamb ribs in the oven in a sleeve as an independent dish, when serving, complement them with fresh vegetable salad with lemon dressing.

lamb ribs – 4-5 pcs.;
salt;
garlic cloves – 4 pcs.;
thyme – 1/2 tsp;
sprigs of dill.

Wash the ribs and remove excess fat (if any).
Rub with salt and garlic pieces.
Sprinkle with thyme and torn dill.
Fold it into a sleeve, tie it, shake the ribs several times.
Preheat the oven to 185 °C. Bake the dish for 45 minutes.

Ribs in the oven in foil

This recipe is also considered dietary, although there is a sweet component here - honey, which is an important part of the marinade. How to cook tender ribs in the oven in foil? It’s as easy as a sleeve, and the meat doesn’t require extra fat for juiciness. It is recommended to serve the dish made according to this recipe with Basmati rice, which has been boiled using turmeric and butter.

Mix honey and mustard very well, achieving homogeneity.
Rub it over the washed ribs and wrap tightly in foil for an hour.
Uncover, add salt and sprinkle with sesame seeds.
Wrap again and place on a baking sheet. Cook for 40 minutes at 190 degrees.
Remove the foil and distribute the ribs on a wire rack over the same baking sheet. Bake for another 10 minutes at 210 degrees.
When beautifully presented, the finished dish in the photo and in real life looks like something from a restaurant.

Braised ribs with potatoes in the oven

Tender meat, crumbly potatoes, juicy tomatoes, sweet onions - this dish has the perfect flavor balance. The cheese crust is like its apogee. The absence of a large number of spices allows the individual tastes of each product to fully develop. Professionals advise cooking delicious stewed ribs with potatoes in the oven in portioned forms or ceramic pots. Remember that the latter must be placed in a cold oven.

ribs – 1.4 kg;
potatoes – 5-6 pcs.;
celery root;
bulb;
tomatoes – 3 pcs.;
hot pepper - pod;
olive oil;
salt;
semi-hard cheese – 110 g.

Cut off only the tip of the hot pepper and chop it. Mix with olive oil and salt. Treat the ribs with this mixture.
Cut the onion into rings, tomatoes into circles. Grate the cheese.
Peel the potatoes and cut into cubes along with the celery root. Fry in olive oil until the surface is golden brown.
Place the ribs among the pots and add half a glass of water to each pot.
Distribute fried vegetables, onion rings, tomatoes, and grated cheese on top.
It is recommended to cook these delicious ribs in the oven for 50 minutes at 180 degrees, and then let them stand for another quarter of an hour.

Marinade for ribs in the oven

Professionals assure that sauces of any flavor are suitable for lamb - it goes well with honey and hot pepper. A large amount of spices will not spoil the marinade for lamb ribs in the oven either. However, there are several “golden” combinations:

Provencal version: white wine and cream are combined 2:3. The ribs are soaked in this sauce for about an hour.
Greek marinade: olive oil and lemon juice 2:1, a pinch of ground pepper with marjoram. You need to marinate the lamb ribs for 1-1.5 hours.
A tandem of pomegranate juice and white wine (1:4), to which juice and chopped fresh herbs are added, will give the meat an exotic taste. You need to marinate the lamb for 3-4 hours.

Tastyly cooked lamb ribs will be a suitable dish for both a summer picnic and a winter feast. However, when preparing this dish, it is necessary to take into account all the flavor nuances of lamb, so as not to spoil the meat, but, on the contrary, to emphasize its specific taste as best as possible.

List of recipes in the article:

Summer lamb ribs

You will need:

1.5 kg lamb ribs
1 bunch each of green onions, cilantro and parsley
5–6 cloves of garlic
200 ml dry white wine
50 ml pomegranate juice without sugar
salt and pepper

This dish will be a good addition to a barbecue or the basis for your picnic. Start cooking with the marinade. Squeeze the peeled garlic into a deep dish and add finely chopped herbs. Pour in wine and pomegranate juice, add salt and pepper. Divide the ribs into pieces of 2-3 ribs and place them in the marinade. Place the dish in the refrigerator for 2-3 hours. In the meantime, start preparing the grill - light the charcoal and place a grate on top of the grill. Fry the finished ribs for 10–15 minutes on each side.

If you don't have pomegranate juice, marinate the meat in red wine

Summer lamb is best served with thin pita bread, as well as homemade sauce, such as tomato. Take 3 medium tomatoes, scald them with boiling water, peel them and chop them finely. Peel one bell pepper and a quarter of a hot pepper pod. Finely chop the vegetables and mix. Place them in a saucepan, add 1-2 tablespoons of olive oil and cook over medium heat for 10-15 minutes. At the end, add salt and finely chopped garlic clove. Cool the sauce and serve over the ribs.

Braised lamb ribs

This lamb ribs recipe is more suitable for the cold season.

You will need:

1.5 kg lamb ribs
200 g dry beans
200 g green lentils
2 medium onions
70 g butter
bunch of greens to taste
pepper

Leave the dried beans in warm water for 4-5 hours to swell. At this time, take care of the meat. Rinse the ribs in running water, divide them into sections of 2-3 bones. Remove excess fat. Then peel and finely chop the onion. Heat the butter in a deep frying pan and fry the onion in it for 3-4 minutes. Then place the ribs and add enough water to cover the meat. Season with salt and pepper. Simmer over low heat for 40 minutes.

Add lentils and beans to the pan, as well as half of the finely chopped greens. Add water if necessary. Cook for another 20 minutes until the lentils are soft. Separately, as a side dish, boil long-grain rice or prepare couscous cereal. When serving, sprinkle the dish with the remaining herbs.

Lamb ribs in the oven

Baking is another way to cook lamb ribs.

You will need:

1 kg lamb ribs
3 oranges
2 lemons
vegetable oil
1/2 hot red pepper

Prepare the marinade. Squeeze the juice from oranges and lemons and pour it into a deep bowl. Add vegetable oil, finely chopped hot pepper and grated zest of one lemon. Salt the marinade and place the meat in it. Place the dish in the refrigerator for 2 hours.

If you wish, you can add 1 tablespoon of curry powder to the marinade, it will give the dish an Indian flavor

Then preheat the oven to 180 degrees. Bake the meat on the grill for 20 minutes on each side. Check the degree of readiness by piercing the piece with a fork; Clear juice should flow from it.

Serve ribs with fresh and roasted vegetables. For example, take 2 eggplants and 2 bell peppers. Cut the eggplants into slices and rub them on both sides with garlic. Remove the seeds from the pepper and cut it into strips. Salt the vegetables and sprinkle with vegetable oil. Bake them in the oven for 10 minutes.

Lamb ribs in dough

You will need:

600 g lamb (neck with ribs)
1 onion
2 tablespoons olive oil
50 g butter
ground black pepper
50 g bread crumbs
a bunch of fresh herbs (parsley, rosemary, thyme)
1 egg
puff pastry packaging
0.5 lemon

Prepare the meat - wash it, dry it, trim off excess fat. Clean the top

Lamb ribs baked in a sleeve in the oven turn out incredibly tender, juicy and aromatic. The dish is very easy to prepare and does not require constant presence in the kitchen. As a side dish for the most delicious baked lamb ribs, you can serve porridge, potatoes or salad. Very good recipe, try it!

Ingredients

To cook lamb ribs in a sleeve in the oven you will need:

lamb ribs - 1 kg;

onions - 300 g;

soy sauce - 70 ml;

garlic - 3 cloves;

French mustard (you can use other mustard) - 2 tbsp. l.;

rosemary - 2-3 sprigs;

salt - 1/2 tsp;

bay leaf - 2 pcs.;

spice mixture (cumin, coriander, basil, ground black pepper) - 1 tbsp. l.

Cooking steps

Prepare the necessary ingredients.

Add salt and carefully rub the onion with your hands to squeeze out as much juice as possible.

Peel the garlic, cut each clove into 2-3 parts and add it to the onion.

Add French mustard to the onions and garlic (you can also use regular mustard).

Wash the lamb ribs, remove membranes and cut into small portions. There is no need to cut off the fat; it will render out during baking.

Place lamb ribs in marinade.

Place the lamb ribs along with the marinade in a baking bag, add sprigs of rosemary. If you don't have fresh rosemary, you can use dried, crushed rosemary. Tie the sleeve on both sides and place it in the refrigerator for at least 5 hours, turning it over periodically.

Bake the lamb ribs in the sleeve for 1 hour in an oven preheated to 180 degrees.

At the end of cooking, carefully cut the sleeve and place the meat on a plate.

Tender, juicy, soft and very aromatic lamb ribs, baked in a sleeve in the oven, serve hot.

Bon appetit! Cook with love!

Many housewives refuse to cook lamb because they do not like the smell of this meat, while the delicate taste in comparison with beef is quite satisfactory. Lamb, among other things, is very healthy and is considered a delicacy. Oven-baked young lamb ribs are especially good. This is a delicacy for real gourmets and especially important occasions; there is no shame in treating even the most whimsical and honored guests to such a dish.

The secret to an unforgettable taste and spicy aroma is the marinade for lamb ribs. This is the key to a successful oven roast every time. If you don't mind lamb but just can't find it, this recipe works just as well for beef ribs.

The simplest marinade for meat is mayonnaise and mustard. Fast, inexpensive and quite tasty. However, it is not very interesting and banal, but for such meat as lamb, it is quite simple. What else is suitable for lamb or beef ribs in the oven?

Onions and garlic - lamb loves them very much.
Red or white wine, not necessarily expensive, regular table wine will do.
Natural yogurt and olive oil.
Coriander, mint, black allspice, oregano, sumac, hops-suneli.
Lemons, pomegranate juice, plum puree, adjika.

Those who like sweet and sour meat in the oven can experiment with honey, tomatoes and soy sauce. But this option is really not for everyone, and certainly not the best for beef ribs.

Helpful advice: the reason for the smell of lamb, which repels some cooks, is in lamb fat. When baked, it melts and has a specific smell.

In addition, it can cause indigestion, as it is quite difficult to digest. Therefore, even from young lamb ribs, before marinating and baking in the oven, it is recommended to cut off all the fat.

Marinade recipe for beef or lamb ribs

We are used to the fact that the marinade should be liquid and completely cover the meat. With lamb or beef ribs that you are going to cook in the oven or on the grill, the situation is somewhat different. The marinade will be thick, more like a paste than a liquid seasoning.

What you will need:

Lemon – 1 piece;
Garlic – 6-7 cloves;
Olive oil – 2 tablespoons;
Oregano – a tablespoon of dry or two fresh;
Thyme – a teaspoon of dry or one teaspoon of fresh;
Coriander - half a teaspoon.
Salt and black allspice - a quarter teaspoon each.

Preparing the marinade is very simple and quick. First you need to peel the garlic. Each clove is first crushed on the board with the flat side of the knife, then chopped very finely. Place the garlic in a bowl and grind with the rest of the seasonings. Then add olive oil little by little and grind further to form a thick paste.

Lastly, lemon is added. You need to pour hot water over it, then grate the zest - you will need one tablespoon. Squeeze the juice out of the lemon - you will need 2-3 tablespoons. Lemon juice and lemon zest are added to a paste of olive oil, spices, aromatic herbs, everything is mixed well. Marinade for lamb or beef ribs in the oven is ready!

How to use the marinade

If the ribs will be baked in the oven, then they must first be cut bone by bone into portioned pieces, rinsed and thoroughly cleaned of films and fat. Then the ribs are dried with a paper towel - this is important, since the marinade will slide off the wet meat.

Next, each piece is thickly coated with marinade paste with a brush, then the meat is placed in a baking sleeve and tightly closed. You need to marinate it for at least half an hour, it is better if you can let the lamb soak in the aromas of spices, lemon juice and olive oil for 1.5-2 hours.

To bake in the oven, you don’t have to remove the ribs from the bag - just put them in the oven as is for half an hour, then carefully cut the bag and leave them to bake for another 10-15 minutes to form an appetizing, golden brown crust.

If the roast is to be cooked on the grill, then the ribs are removed from the bag and placed on a hot grill - there is no need to wipe off the marinade. To get meat that is fried on top and pink with blood inside, cook the ribs for 3-4 minutes on each side. If you need to fry the lamb well, bake it for 7-10 minutes on both sides.

Some, trying to save time, cook the ribs in this way immediately with potatoes. But the potatoes don’t always have time to bake and end up soggy inside. Therefore, it is better not to combine the main meat dish and a side dish; you can ruin both.

Of course, this recipe is just a recommendation for cooking lamb ribs. It is permissible to replace the herbs in it with others, those that you like better or have in stock. Instead of lemon, you can take dry white or red wine. But it’s better not to exclude garlic - lamb goes great with it.

They say that those who don't like lamb have simply never tried it properly cooked. This recipe is proof of that. If you are not a vegetarian, then the result will certainly please you.