Grilled lamb ribs with green salad

Name: Grilled lamb ribs with green salad - Steliana D.
Ingredients: lamb ribs olive oil soy sauce wine; water garlic salt; pepper; curry; mint 2 heads of green lettuce Salad dressing:; 100 ml. water; 3 teaspoons honey; 4 tablespoons lemon juice; 2; 3 tablespoons olive oil; salt and pepper

Meat - Grilled lamb ribs with green salad by Steliana D. - Recipia

I have grilled lamb ribs several times, most often when I find good meat at the market. I usually prepare them using this simple recipe, with a quick marinade and few spices, without complicating things. A green salad with a tangy dressing and honey balances the richness of the lamb. There’s not much to say at the beginning; it goes quickly once you have the ingredients. Quick Info Total time: approximately 1 hour and 30 minutes (minimum marinade included) Preparation time: 15-20 minutes active, the rest marinade and grilling Cooking time: 10-15 minutes on the grill (depending on the thickness of the ribs) Servings: 4 people Difficulty: easy to medium, no special techniques required Recipe type: main course, seasonal grill, or weekend meal Ingredients Lamb ribs – about 1 kg, cut into pieces 1 lemon (for rubbing the meat) 3-4 tablespoons olive oil Salt and pepper to taste 1 teaspoon curry powder (optional, to taste) 1 tablespoon dried mint (or a few fresh leaves, chopped) 100 ml white wine 100 ml water 2-3 tablespoons soy sauce 3-4 garlic cloves, crushed For the salad: 2 heads of green lettuce For the dressing: 100 ml water 3 teaspoons honey 4 tablespoons lemon juice 2-3 tablespoons olive oil Salt and pepper to taste Preparation Method 1. Rinse the lamb ribs in cold water and pat them dry. Rub all sides with the cut lemon, not just for flavor but also to help reduce the specific smell. 2. Coat the ribs with 2-3 tablespoons of olive oil, then season with salt, pepper, curry powder, and mint. I massage them well to evenly distribute the flavors. 3. Prepare the marinade in a large bowl: mix the wine with the water, soy sauce, and crushed garlic. Place the ribs in this mixture, cover, and let them marinate for at least one hour in the fridge. If I have time, I sometimes leave them for two hours, but one hour is sufficient to absorb the flavor. 4. Meanwhile, prepare the salad: wash the leaves one by one under running water, drain, and tear them into pieces by hand, then place them in a bowl. 5. For the dressing: in another bowl, dissolve the honey in water, add the lemon juice, olive oil, salt, and pepper. Mix vigorously to combine. Pour the dressing over the salad and toss well just before serving. 6. After marinating, remove the ribs and drain off the liquid. Place them on a well-heated grill without adding any additional fats. Turn them on both sides until they develop a nice crust and are cooked through, about 10-15 minutes depending on their thickness. I don’t turn them too often to keep them juicy. 7. Serve immediately alongside the green salad. Why I Make This Recipe Often Grilled lamb ribs don’t require much effort, the marinade helps tenderize the meat, and the salad balances everything out. I find it suitable for when I crave red meat but don’t want something heavy. It’s a dish that works well when I have guests because it’s uncomplicated and doesn’t require standing by the grill for too long. Tips and Variations Tips - For a stronger flavor, I sometimes let the meat marinate overnight. - If a grill isn’t handy, I’ve also cooked the ribs on a grill pan; it’s not identical, but it still turns out well. - The garlic can be coarsely crushed; it doesn’t need to be very fine. Substitutions - You can use lamb chops or leg of lamb if you don’t have ribs, but adjust the cooking time. - Fresh mint is more intense, but dried mint is more commonly found in the pantry. - Instead of white wine, rosé works too; I don’t recommend red. Variations - Sometimes, I add fresh parsley at the end instead of mint for a more neutral flavor. - A bit of dried chili can be added if you want some heat, directly into the marinade. Serving Ideas - Besides the green salad, I’ve also added coarsely chopped cucumbers or radishes. - It pairs well with homemade bread or simple flatbread. - For a heartier side, some plain baked potatoes complement the meal nicely. Frequently Asked Questions 1. How long should the ribs marinate at a minimum? One hour is the minimum time, but if I can, I leave them for 2-3 hours. Usually, one hour is enough for them to absorb flavor. 2. Can the ribs be cooked in the oven if I don’t have a grill? Yes, you can bake them in the oven at high heat (200°C) on a baking sheet lined with parchment paper. However, the crust won’t be as browned as on the grill. 3. What type of wine is suitable for the marinade? A dry white wine, something simple. There’s no need to use an expensive wine since the flavor is only subtly present. 4. Can lamb be replaced with other meat? The recipe is for lamb, but in its absence, you can adapt it to use mutton chops, rabbit, or even pork, with different spices if you wish. 5. What if I don’t like mint? You can skip it or use parsley or rosemary, depending on your taste. Nutritional Values The values are estimates for one serving of ribs (approximately 250g of cooked meat) plus salad. Calories: 500-600 kcal per serving Protein: 30-35 g Fat: 40-45 g (depending on how fatty the lamb is) Carbohydrates: 10-15 g (from the salad and dressing) These are estimates and depend on the proportion of meat and how much dressing you actually use. The salad is very light. Storage and Reheating Grilled lamb ribs are best enjoyed immediately after cooking. If there are leftovers, they can be stored in the fridge in a covered container for up to 2 days, but the meat tends to dry out when reheated. The best way to reheat them is in a pan, covered with a lid, over low heat. The salad doesn’t keep well – it wilts quickly, so it’s better to make just as much as you’ll consume right away.

Grilled lamb ribs with green salad

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