Lamb ribs stewed in the oven
For this recipe, we took the whole side of lamb. Rack and rib part. The main thing is that it fits in your oven. As you can see in the photo, the lamb is young, the carcass weighed only 33 lbs.
Well, let’s get started. We clean the meat from excess fat, remove the filmy part on the ribs, and, most importantly, find the lymph nodes. It is they who give the unpleasant smell of lamb. They hide in fat, small peas of a grayish color. We are preparing a separate article on the removal of lymph nodes in lamb, follow our news.
- Lamb side (rack and ribs) – 1 pc.
- Salt – 1 tablespoon
- Coriander – 1 tablespoon
- Black pepper – 1 teaspoon
- Garlic – 5-6 cloves
- Sunflower oil – 2-3 tablespoons
The lamb side was cleaned. Now crush the garlic and mix it with spices. With the resulting mass, rub the meat well. We let it lie down for half an hour and then pour it with sunflower oil, and put it in the refrigerator for a couple of hours.
Preheat the oven to 400 °F (mode bottom + top + convection)
Take the meat out of the fridge and wrap it in a double layer of foil.
We put in the oven for 10-15 minutes at 400 °F.
Then we reduce the temperature to 300 °F and leave the meat to stew for 80 minutes.
After 80 minutes the meat is ready. Very tender.
But, you can still do this: pull out the meat (we don’t remove the foil yet), switch the oven to the grill mode and add the temperature to 430 °F.
As soon as the oven has warmed up, remove the foil from above, pour the meat with the resulting sauce and set it for another 7-10 minutes.
All! Bon appetit!
Cook with pleasure!