Lamb ribs with Yemeni flavors

When I cook home lamb ribs with Yemeni flavors, the impression is always the same: it's worth making the marinade the night before and letting the meat absorb all the flavors. It's not a dish that requires complicated techniques or hard-to-find ingredients, just patience for marinating and a little organization with the sauces and sides. Quick Info Total time: about 12-14 hours (includes overnight marinating) Preparation time: 20 minutes (plus marinating time) Cooking time: 8-10 minutes on the grill for the ribs, 5-7 minutes for the rest Servings: 2 people Difficulty: easy-medium (requires grill or grill pan) Recipe type: main, suitable for a dinner or family barbecue Ingredients Lamb ribs 400 g lamb ribs, cut individually For the marinade: 2 garlic cloves 1 chili pepper 1/2 teaspoon turmeric 1 teaspoon cumin 1 teaspoon coriander salt and pepper, to taste oil Yogurt sauce: 50 ml Greek yogurt juice from 1/4 lemon 1/3 cucumber, grated 3 sprigs of fresh mint, chopped salt and pepper Tomato sauce: 1 grated tomato 1/2 chili pepper, chopped juice from 1/4 lemon 1 teaspoon Feta cheese salt and pepper 1/2 teaspoon chopped parsley Asparagus and topping: 1 bunch of asparagus juice from 1/2 lemon 1 handful of hazelnuts 1 teaspoon cumin salt Preparation method 1. Marinade for ribs Put the garlic, chili pepper, turmeric, cumin, coriander, salt, pepper, and a little olive oil in a mortar. Grind until a uniform paste forms; it doesn't need to be very fine. Rub the ribs all over with this paste, then leave them in the fridge to marinate overnight, in a covered dish or bag. 2. Yogurt sauce In a small bowl, mix the Greek yogurt with the lemon juice, grated cucumber, mint, salt, and pepper. Set aside in the fridge until serving. 3. Tomato sauce Grate the tomato. Mix it in a bowl with the chopped chili, lemon juice, crumbled Feta cheese, salt, pepper, and parsley. Keep in the fridge. 4. Roasted hazelnuts with cumin In a dry skillet, add the hazelnuts with a little salt and the teaspoon of cumin. Roast for 2-3 minutes, stirring often, just until they release their aroma. Let them cool slightly, then chop them coarsely with a knife. 5. Grilled asparagus Heat the grill or grill pan over high heat. Place the cleaned asparagus directly on the grill. Cook for 3-4 minutes, turning regularly until lightly browned. Remove the asparagus from the heat, drizzle with lemon juice, and toss until glossy. 6. Cooking the ribs Take the ribs out of the fridge at least 20-30 minutes before cooking to reach room temperature. Heat the grill very well. Place the ribs on the hot grill and cook for 4 minutes on each side. They will brown slightly and remain juicy on the inside. 7. Assembly and serving Arrange the ribs on a large platter along with the cooked asparagus. Sprinkle the roasted and chopped hazelnuts on top. Serve with the yogurt sauce and the tomato sauce. Why I make the recipe often It's a simple recipe in process, but the flavors are clearly highlighted. There aren't many dishes to wash, and the ingredients for the marinade and sauces are easy to adapt. If I have lamb ribs on hand, the rest comes naturally. Tips and variations Tips 1. If you don't have a mortar, use the flat side of a knife for the garlic and chili, then mix with the rest of the ingredients. 2. For a quicker marinade, let the meat sit in the fridge for at least 2-3 hours, but overnight helps the most. 3. Take the meat out of the fridge before cooking so it isn't cold inside when you put it on the grill. Substitutions 1. If you don't have fresh chili pepper, dried or chili flakes will work. 2. You can replace Greek yogurt with any creamier yogurt. 3. Feta cheese can be omitted from the tomato sauce if you want a vegan sauce. Variations 1. Instead of asparagus, you can use green beans or sliced zucchini. 2. Hazelnuts can be replaced with almonds or walnuts. 3. If you don't have a grill, cook the ribs in a heavy-bottomed pan. Serving ideas You can place the ribs and asparagus garnish directly on a large platter and leave the sauces in small bowls for everyone to choose. It pairs well with a simple salad on the side or with warm flatbread. Frequently asked questions 1. Can I marinate the ribs for more than one night? Yes, they can marinate for 24 hours. However, do not exceed 2 days, as the texture may become excessively soft. 2. Can I make the recipe with another type of meat? You can also use pork or beef chops, but adjust the cooking time. Lamb absorbs the flavors of this marinade very well. 3. What if I don't have a grill or grill pan? Cook the ribs in a thick pan without additional oil. They won't have the same appearance, but the taste will remain similar. 4. Can the hazelnuts be omitted? Yes, they can be left out. However, add a little salt and cumin over the asparagus for extra flavor. 5. Can the quantity be doubled for more guests? Yes, feel free to double the ingredients, but cook the ribs in batches so the grill isn't overcrowded. Nutritional values Approximately, one serving (200 g of meat with garnish and sauces) has between 550 and 600 kcal. Of these, about 32 g come from protein, 40-45 g from fats (mostly from meat, yogurt, and oil), and 15-18 g from carbohydrates (tomatoes, cucumber, hazelnuts). Values are indicative and may vary based on exact quantities and type of meat. Storage and reheating Cooked ribs do not retain their taste and texture perfectly if reheated, but you can keep them in the fridge for up to 2 days and reheat on low heat or in the oven. The sauces can be kept in the fridge for a maximum of 24 hours. Cooked asparagus is best fresh but can also be consumed cold in a salad.

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