Oven-baked lamb ribs

Name: Oven-baked lamb ribs - Leopoldina J.
Ingredients: about 500 g lamb ribs spices for lamb green garlic

Meat - Oven-baked lamb ribs by Leopoldina J. - Recipia

I had some lamb ribs set aside after Easter, which I kept in the freezer for an occasion when I could cook just for myself. The guys in the family aren't really fans of lamb, so I took advantage of the moment when I had the house to myself and made them in the oven, simply, with spices, oil, water, and green garlic. I didn't complicate things; the recipe is effortless and works perfectly when you want a hearty meal without much hassle. Quick Info Total Time: approx. 2 hours and 20 minutes Preparation Time: 10 minutes Cooking Time: 2 hours Servings: 2 Difficulty: easy Recipe Type: oven-baked lamb ribs, suitable for a relaxed meal without a special occasion Ingredients 500 g lamb ribs (I used frozen ones, thawed beforehand) lamb spices (to taste, I used salt, pepper, and dried spices for lamb) 50 ml oil 1 cup of water (approx. 200 ml) green garlic (finely chopped, added at the end) Preparation Method 1. I took the ribs out of the freezer and let them thaw completely. I gently patted them dry with paper towels to avoid excess moisture. 2. I sprinkled spices on all sides of the ribs. I used a ready-made lamb spice mix, plus salt and pepper. 3. I placed the ribs in a heat-resistant dish (like a Pyrex), wide enough for them to lie in a single layer so they can brown evenly. 4. I poured the oil over the ribs, then added a cup of water directly into the dish alongside the meat. 5. The dish went into the oven at moderate heat (about 180°C) for two hours. Every 20 minutes, I took the tray out, basted the meat with the sauce that formed, and flipped the ribs to the other side. This prevents them from drying out and helps them develop a nice crust. 6. If the liquid reduces too much, you can add a little water or wine. I only added water to prevent the sauce from burning. 7. About 20 minutes before they were done, I sprinkled the finely chopped green garlic over the ribs and put the tray back in the oven. 8. In the end, the meat is browned, tender, and covered in a flavorful sauce from the spices and garlic. Why I Make This Recipe Often It's one of the few ways I cook lamb just for myself, without much preparation. The ribs marinate easily from the spices applied directly, requiring no complicated steps and not dirtying many dishes. The meat turns out tender without needing to marinate. Plus, you can adjust the quantities and spices according to your preferences, and the green garlic adds a fresh flavor at the end. Tips and Variations Tips Use younger lamb ribs if you have them for a more tender texture. Check the liquid level during cooking; add more if needed to prevent the sauce from burning. If using thawed meat, dry it well before seasoning to avoid excess water. Substitutions If you don't have green garlic, you can use dried garlic, but add it towards the end to prevent bitterness. You can replace the oil with lard if you prefer a stronger flavor. Instead of water, you can use dry white wine, but only if you like the flavor of wine in meat. Variations You can add a few sprigs of thyme or rosemary to the dish for flavor. If you want a thicker sauce, you can remove the meat at the end and boil the sauce on the stove for a few minutes. Serving Ideas The ribs are best served with a green salad or steamed vegetables. Boiled potatoes or a simple mash pair well alongside. The sauce from the dish can be poured over the meat or the side dish. Frequently Asked Questions 1. Can I make the recipe with another type of meat? Yes, the recipe can be adapted with young sheep meat or even pork ribs, but cooking times and spices may vary. 2. Is it necessary to use green garlic? It's not mandatory, but green garlic adds freshness. You can also use dried garlic, but add it later in the cooking process. 3. If I don't have a Pyrex dish, what can I use? A ceramic dish or a metal tray lined with baking paper will work, but it should be deep enough for the liquid. 4. Can I use other spices? Yes, you can adjust the spices to your taste: thyme, rosemary, hot or sweet paprika. 5. How can I tell if the ribs are done? The meat should be tender and easily pull away from the bone. If a fork goes in easily, they are done. Nutritional Values Estimate for one serving (approx. 250 g meat with sauce): Calories: approx. 600 kcal Protein: 28 g Fat: 52 g Carbohydrates: 2-3 g (mostly from garlic and spices) Values depend on the type of lamb and the amount of oil used. It's a recipe with moderate to high fat, sufficient protein, and almost no carbohydrates. Storage and Reheating Oven-baked lamb ribs can be stored in the fridge in a sealed container for up to 2 days. To reheat, you can put them in the oven or microwave, but it's good to add a tablespoon of water or sauce to prevent them from drying out. If kept longer than 2 days, texture and flavor may suffer. I prefer to eat them fresh or the next day at the latest.

Oven-baked lamb ribs

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