Did you know that cooking lamb ribs in a pan is as easy as shelling pears? Minimum effort and maximum taste! A step-by-step recipe with a photo with detailed cooking instructions. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Delicacy fried lamb ribs cannot be called low-calorie food. But when you feel an excellent taste and get the maximum pleasure from the finished dish, you just forget about it. Although there is not enough meat on the ribs, this does not prevent them from being tasty. The recipe for their preparation is so simple that even beginners in cooking can do it. This dish in general can become number one on the festive table! Therefore, I am telling you how to make lamb ribs in a frying pan! But first, let's get acquainted with the features of their preparation. These tips are especially useful for those who are starting to cook lamb ribs for the first time and do not know how to make them tender and juicy.
- First, there is a risk of overdrying the meat in the pan. Therefore, it is best not to use lamb ribs that have been frozen. They will certainly be less juicy than fresh ones, because when defrosting, they will lose some of the moisture. Especially if they are thawed in water or a microwave oven. In order to somehow preserve juiciness, the surest way to defrost ribs is in the refrigerator.
- Secondly, choose young lamb meat, because in an old animal, it is quite tough and takes a long time to cook. In addition, during the frying of old meat, it can be overdried. The ribs of a young lamb are smaller than those of an adult ram, the fat is light or completely white. The bones are thin and located at a great distance from each other. In the old animal, the ribs are large, closely spaced, and the fat is dark yellow.
- Thirdly, lamb ribs will cook faster if they are pre-marinated. This will speed up the cooking process and make it more flavorful.
- Caloric content per 100 g - 311 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Lamb ribs - 800 g
- Ground nutmeg - pinch
- Ground black pepper - large pinch
- Salt - 1 tsp or to taste
Step by step cooking lamb ribs in a pan, recipe with photo:
1. In this recipe, I propose to fry the ribs whole, without cutting them by the bones. Although this is the choice of every housewife. If you decide to make them whole, then cut a piece of such a size that it fits in the pan.
2. If there are pieces of fat on the ribs, cut off a small amount.
3. Place the fat in the skillet and place it on the stove.
4. Turn on high heat and melt the fat. Then remove it from the pan. If there is not enough fat on the bones for heating, brush the bottom of the pan with a thin layer of vegetable oil.
5. Place a piece of lamb ribs in a well-heated skillet.
6. Season with salt, pepper and sprinkle with ground nutmeg.
7. In high heat, fry it for 1-2 minutes until it becomes covered with a crust that seals all the juice inside. Then screw the temperature to medium and continue to fry for 5 minutes.
8. Turn the meat over and season it with salt, pepper and nutmeg. Cook quickly over high heat for 1-2 minutes and 5-7 minutes over medium heat.
9. Cover the pan with a lid, turn on the smallest heat and continue to fry the ribs for 15-20 minutes. Since they are prepared in one large layer, the nutria they can still be raw. Therefore, in order for them to reach the desired consistency, they must be kept on low heat under a lid. Check readiness as follows. Cut a piece of meat with a knife: if clear juice oozes, then the meat is ready. If bloody, continue frying and check again after 5 minutes.
See also the video recipe on how to cook fried lamb ribs.
