Rack of lamb recipes in a frying pan. Rack of lamb: recipes. Meet: lamb meat and racks of it

03.01.2019

Meat on ribs or rack is one of the best dishes that true gourmets will not pass by. Some people prefer to fry it, while others like the crust that appears when grilled. And the healthiest and easiest option is, of course, baking in the oven. But how to properly and tasty cook a rack of lamb in it in order to preserve the best qualities of this meat?

First of all, you need to choose a good piece that will be free from stains on the surface and heterogeneity (try to feel the meat with your finger). A good bob has a red color, which in an old animal is very dark, almost brown. Ideally, take a lighter piece: lamb has softer meat. In addition, be sure to check the smell - it should not contain harsh or sour notes. Once the meat has been selected, there are a few more points to pay attention to:

• Rack of lamb is always baked with spices: cumin, thyme, ginger, anise, marjoram, and garlic are suitable for it.
• Before baking, the bones must be cleaned from above to a length of about 2-4 cm, especially if the rack is baked not in a sleeve, but on a wire rack.
• If the rack will languish in a sleeve, pot or foil, be sure to cut off the excess fat, since here no additional tricks are needed to increase the juiciness of the meat.
• Lamb itself is not as fatty as pork, especially lamb, so the rack must be marinated before baking. The simplest mixture is olive oil with spices.

Directly baking a rack of lamb can be done in absolutely any way: in foil, on a baking sheet, in a sleeve, in a bag, in a large pot, or only on a wire rack under the “grill” mode. The most important thing to remember is that such meat needs very high temperatures, the recommended range is 190-250 degrees. Full frying is achieved only after 40 minutes, and lovers of rare steaks will love the dish, which will turn out in 20 minutes.

Rosy rack of lamb: basic oven recipe in foil

If the most popular marinade for fish is olive oil and lemon juice, then for lamb it is lingonberry or pomegranate sauce, as well as cumin, oregano and rosemary. It is in this form that it is recommended to cook a rack of lamb if a side dish is not added to it immediately in the oven. And so that he doesn’t draw attention to himself afterwards, serve boiled brown rice with the meat.

Ingredients:

• rack of lamb – 500 g;
• pomegranate sauce – 200 ml;
• ginger root – 2 cm;
• garlic cloves – 3 pcs.;
• salt - teaspoon heaped spoon;
• cumin – 1/2 tsp. spoons;
• oregano – 1 teaspoon. spoon;
• rosemary – 1 teaspoon. spoon.

Cooking method:

Juicy rack of lamb with vegetables in the oven: step-by-step recipe

Most experts agree that meat is best served with vegetables, so if you're looking for the perfect side dish for rack of lamb, it's tomatoes, peppers and onions. It is recommended to serve the finished dish not in a plate, but on wooden boards, placing vegetables next to the meat. If desired, add fresh bunches of herbs and lingonberry sauce in a small bowl.

Ingredients:

• rack of lamb – 700 g;
• cherry tomatoes – 300 g;
• bell peppers – 2 pcs.;
• onion;
• large orange;
• olive oil – 3 tbsp. spoons;
• thyme – 1/2 tsp. spoons;
• salt;
• basil leaves (fresh) – 7-9 pcs.

Cooking method:

Hearty rack of lamb with potatoes in the oven in the sleeve

The highlight of this dish is the sauce, part of which is used to marinate the meat, and part of which is served with the already prepared lamb. If desired, potatoes can also be prepared before baking by rubbing them with salt and herbs, but in small quantities, since the side dish here should highlight the taste of the meat, and not argue with it.

Ingredients:

• rack of lamb – 450 g;
• potatoes – 400 g;
• rosemary (sprigs) – 3 pcs.;
• sour cream - 2 table. spoons;
• salt;
• dry red wine - glass;
• large pomegranates - 2 pcs.;
• large onion;
• olive oil;
• ground coriander - a pinch;
• ground white pepper – 1 teaspoon. spoon.

Cooking method:

If you are interested in how to cook rack of lamb quickly and tasty, then this simple recipe with photos is for you!

Let's not spoil the tender, juicy taste and softness of young lamb meat by long baking in the oven or on a grill, or waste time on marinades for already delicious meat, but fry the rack of lamb, just like in a frying pan with a grill effect or a regular surface.

The main secret of an attractive and aromatic dish is the freshness of young meat, spices and seasonings. You will not need any experience or specific skills, just a few minutes of preparation and an appetizing dish on the table.

1. How to prepare lamb meat for cooking:

• We wash the loin and dry it with a napkin.

• Remove excess fat, if any.

• Cut the rack of lamb along the ribs into several portioned cutlets.

• Heat a generous amount of olive oil in a frying pan and add the pieces of meat.

• Fry the rack of lamb over high heat until golden brown, then use tongs to turn the meat over to the other side. Keep over moderate heat until desired degree of doneness, but do not overcook.

• Pierce with a knife and remove from heat when the meat releases pale pink juice. Place on a plate and let stand for a while. The heated bone of a rack of lamb will give off heat to the meat for a long time, it will “reach” and will not be dry and tough.

3. Spices and seasonings for rack of lamb:

The dish is almost ready, but the aroma of spices and herbs is missing. Salt the portioned cutlets in a common dish, sprinkle generously with ground black or red pepper and add a couple of pinches of the spice mixture.

Rosemary, garlic, parsley, coriander, thyme, saffron, ginger, mint, paprika, oregano and dill perfectly highlight the delicate taste of young lamb meat.

Arrange the cutlets beautifully on plates and serve with or with sweet peppers and grilled eggplant. In a separate bowl, serve the sauce of chopped cilantro, crushed garlic, olive oil and oregano.

Bon appetit!

If you are a real gourmet or just a lover of delicious food, then be sure to try the rack of lamb. But first, figure out how to prepare and select ribs, and how to cook them properly.

What kind of dish is this?

Rack of lamb is a piece of loin with young lamb ribs, which is usually served in one piece, consisting of 7-8 ribs. The loin itself can be classified as part of a high-grade lamb carcass, so dishes made from it are very tasty and appetizing.

And if we take into account that lamb meat is used, we can conclude that the finished flesh will be devoid of all the disadvantages of classic lamb, including an abundance of fat and dense veins, an unpleasant odor and increased rigidity. Lamb meat is tender, odorless and practically dietary.

Rack of bread is prepared in different ways and with a wide variety of ingredients, but most often it is baked in the oven or fried with vegetables and various seasonings. It is difficult to spoil a rack, but it will be tasty and tender only if you choose the right meat, prepare it and know the cooking features.

How to make a choice?

How to choose meat for a rack? A few basic rules:

• As a rule, whole parts of the carcass with loin and ribs are sold in stores and markets, but you can also find ready-made processed racks with the bones removed. If you do not want to waste time on processing, then choose the second option, it is more convenient. If you are purchasing a whole part, ask the seller to cut off the so-called “brush” - part of the spine. Only the ribs and loin should remain.
• As for the origin of the meat, it is better to choose the loin and ribs of local lamb, Australian or New Zealand. The last two options are more expensive, but are of high quality.
• Pay attention to the color of the pulp. The darker the shade, the older the slaughtered ram was. Since you are going to cook a rack of lamb, choose the lightest meat, it will be tender and young.
• The lamb fed almost exclusively on mother's milk, so the meat has no fatty layers. If the lamb was quite old (up to 5-6 months), then it probably had time to try other food products, so there may be fat in the pulp. But there should be a little of it, and it should be white, soft and elastic.
• If the flesh has an unpleasant odor, this indicates that the ram was quite old or was not castrated. To fully appreciate the smell, burn the fat.
• Press down on the pulp. After pressing, it should quickly return to its original shape.
• It is best to choose fresh or chilled meat, since after freezing it loses some of its properties and becomes less tender and healthy. How can you tell if the pulp has been frozen? Press it with your finger. If the remaining dent was filled with blood or liquid, then the meat was frozen, several times. If the hole is dry but takes a long time to disappear, then most likely the meat was frozen once. And if the dent does not disappear completely, the meat is probably spoiled.
• The surface of the meat should be moist and slightly shiny, but not slippery or sticky.
• Lamb bones are white with a bluish-pink tint. The bones of an adult ram will be white, while the bones of an old ram will be yellow or gray.
• Estimate the size of the ribs and the distance between them. If they are large and the distance between them is significant, then the ram was an adult. The lamb ribs are small and spaced close together.

How to prepare?

Main stages of preparation:

1. First you need to cut off all the fat layers, as well as the tendons located under the ribs. Only the pulp should remain, everything else is removed.
2. If there is a fairly thick layer of meat on the outside of the ribs, then first make a cut at a distance of 5-6 centimeters from the ends of the ribs. Using a knife, separate the edge of the flesh from the bones, then grab it with your other hand, pull it up and cut it off with the knife at the same time.
3. Now you need to clean the pit. To do this, step back about 5-7 centimeters from the edges of the ribs and cut all the films between the ribs with a knife. Do this on both sides. Now use a knife to cut out all the excess, starting from the edge of the bone. First make one cut to the cut on the film, then another. Do the same with the remaining ribs.
4. Scrape off the remaining meat and membranes with a sharp knife so that the bones remain completely clean.

How to cook?

How to cook rack of lamb? Some prefer traditional frying in a pan, others prefer grilling, and others prefer baking. We offer you several cooking options.

Option one

The rack cooked with vegetables in the oven turns out juicy, tasty and low-fat. You will need the following ingredients:

• rack of lamb;
• 3-4 potatoes;
• 200 grams of cherry tomatoes;
• 2 bell peppers;
• 3 cloves of garlic;
• 1 lemon;
• 1 onion;
• 10 fresh basil leaves;
• ½ teaspoon dried thyme;
• 100 ml olive oil;
• salt and pepper to taste.

Cooking method:

1. First prepare the square. For convenience, divide it into several parts (one or two ribs in each).
2. Prepare the marinade. To do this, mix olive oil (not all of it, leave 3-5 tablespoons for greasing the pan) with lemon juice, salt, pepper, chopped basil and thyme. Pour the marinade over the rack and leave for half an hour.
3. Tackle your vegetables. Peel the onion and cut into half rings. Peel the garlic too and chop it using a garlic press. Peel the potatoes and cut into slices. Peel the pepper from seeds and stalks, cut into any convenient way. You can simply cut cherry tomatoes in half.
4. Take a baking dish and generously grease the bottom with olive oil to prevent anything from burning. Rub the rack with chopped garlic and place in the mold.
5. Place vegetables between the pieces. Place the potatoes first, then the onions, then the peppers, and then the cherry tomatoes. You can sprinkle everything on top with olive oil.
6. Place the mold in the oven, preheated to 180-120 degrees, for 40 minutes. Do not overdry the rack, otherwise it will be tough and not at all juicy.

This recipe allows you to cook both the rack and the side dish at once.

Option two

You can fry the rack and serve it with a delicious and piquant pomegranate sauce. To prepare you will need:

• 400 grams of rack of lamb;
• 3 cloves of garlic;
• 3 sprigs of rosemary;
• salt to taste;
• oil.

For the sauce:

• 1 pomegranate;
• 1 onion;
• 200 ml red wine (it is better to use dry);
• ¼ teaspoon ground coriander;
• 1 pinch of black pepper;
• salt to taste.

Cooking method:

1. First, peel and crush the garlic using a garlic press. Chop the rosemary.
2. Cut the rack into several portions, rub each with garlic, rosemary and salt.
3. It is better to fry the rack in olive oil. Heat it in a frying pan and fry each piece until golden brown, pressing it to cook the flesh. Then place the rack in the oven for literally 10 minutes.
4. Now prepare the sauce. To do this, squeeze the juice from the pomegranate seeds. First crush them in a mortar, and then squeeze them through cloth or gauze. If all this seems difficult for you, use ready-made natural pomegranate juice (about 100 ml).
5. Peel the onion, cut it into half rings and place in the frying pan in which the rack was fried. When the onions acquire a pleasant golden hue and softness, pour wine and pomegranate juice into the pan. Reduce heat to low. As you cook, the wine and juice will evaporate and the sauce will thicken. When it becomes thick enough (assess the thickness yourself, taking into account personal preferences), add coriander, pepper and salt, and after a minute turn off the stove.
6. Pour the sauce over the rack and serve with any side dish.

Be sure to prepare the rack of bread; everyone in the household and guests will love this dish!

Rack of lamb can be prepared in portions, or baked in one piece. I settled on the last option, this way the juiciness is preserved. Juiciness can also be achieved through short heat treatment, resulting in pink meat. But this option is not for everyone.

Let's prepare the products. The side dish was chosen to be lighter and somewhat neutral in taste.

The most labor-intensive stage is cleaning.

We cut off the veins and fatty layers. We clean each rib from the veins. I came across options online without thorough cleaning... As the culinary experts advised, you can prepare a homemade version, less aesthetically pleasing, but at least attractive for those who like to “work” with the bones; melted fat gives the most relish. For a spectacular crown, it is preferable to clear the ribs.

We process both pieces.

Salt and pepper.

Place in a bag with mint sprigs for pickling.

We connect two pieces in the form of a crown. I did not cut off the scraps of intercostal meat without veins, I placed them inside the crown. These pieces can also be cut off.

We tie the crown with thread.

Let's bake. I have a convection microwave. We start with maximum temperature, 5-10 minutes, the crust seals the meat, then reduce the temperature to 180-160, cook.

Chop the vegetables.

We spread it around the crown and inside. Vegetables will keep the meat from drying out.

Cover the bones with foil. The bones were cleaned well enough, so there was nothing to burn; the foil was more of a safety net.

Bake the vegetables until done.

The rack of lamb is ready. Bon appetit!

One of the most exquisite and expensive dishes is rack of lamb. Ideally, this dish is prepared from the ribs of New Zealand young lamb. You can also prepare this restaurant delicacy at home.

This article is intended for persons over 18 years of age

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To prepare the dish you will need tender meat, consisting of part of a loin and eight ribs of a lamb carcass. The calorie content of meat is not high, since there is no fatty part on such ribs, and the meat is dietary.

How to choose the right meat

The advantages of young lamb are the absence of an unpleasant, pronounced odor, hard veins and fat. The ideal option would be a part without a backbone - only ribs with a loin, which has a light tone of meat, which indicates the young age of the animal.

To prepare the dish, you need to choose only fresh meat, never frozen. The pulp should be elastic, pale pink and not have the characteristic “mutton” smell.

When preparing meat, you need to thoroughly clean the bones, cut off all the layers and tendons, if any, so that the part of the carcass is perfect.

How to cook rack of lamb

There are several good ways to prepare this delicacy. To make the dish successful, you need to follow the recipe and cooking technology, and also marinate the pulp correctly.

Rack of lamb can be baked in the oven, in a sleeve or without, over coals and even fried in a frying pan! A mandatory step is preparing the marinade. You can serve the lamb with vegetables and baked potatoes, as well as in garlic sauce.

Below we will give a few examples with which you will learn how to cook lamb tasty and easy.

Rack of lamb in the oven. Step by step recipe

To make the rib meat juicy and tender, you need to know how to cook it. The first thing the cook needs to do is marinate the future dish.

Following this easy recipe, you will learn how to cook lamb, how long to bake the dish, what is best to combine it with and how to beautifully serve the dish on the table.

Main ingredients:

• lamb ribs and loin;
• 5 pieces. potatoes;
• garlic;
• lemon;
• 1 onion;
• basil;
• thyme;
• 100 ml olive oil;
• spices to taste.

Cooking Guide:

1. The square must be properly prepared by cutting off all excess and dividing into several parts.
2. For the marinade, take olive oil mixed with lemon juice. Spices, chopped basil leaves and thyme are added to the mixture.
3. The meat is poured with the prepared marinade. In half an hour it will be ready to cook.
4. The potatoes are washed, but not peeled.
5. The onions can be cut into rings, and 1 clove of garlic into slices. The remaining two cloves need to be rubbed into the square.
6. Place pieces of lamb on a baking sheet, greased with enough oil, and distribute sliced ​​potatoes, onions and chopped garlic between them.
7. Drizzle olive oil over everything and place in the oven for 45 minutes.
8. The meat should be baked over low heat so as not to dry out or overcook.
9. Place the baked dish on a large plate. Juicy meat and vegetables can be decorated with basil and spices.

Rack of lamb on the grill. Step-by-step lamb shish kebab recipe

How to cook a delicious kebab from a rack? As easy as pie! To do this, you will need to prepare a rich and spicy marinade for the meat and cut the rack into larger pieces. You can use not only skewers, but also a grill grate.

Grilled rack of lamb has a similar recipe, because cooking on a heated grill and on skewers uses the same technology. You will learn how to prepare an excellent dish in one way or another right now!

Main ingredients:

• 500 g rack;
• garlic;
• 250 ml olive oil;
• 100 ml port wine;
• spices (salt, ground black pepper, sugar);
• a bunch of parsley;
• rosemary;
• 2 tbsp. vinegar.

Cooking Guide:

1. We disassemble the rack of lamb, trim off the excess and divide it into large pieces (2 ribs).
2. The cooked pieces need to be marinated for barbecue. For the marinade, disassemble the head of garlic. We divide it, at least two cloves should be set aside, and the rest should be cooked over low heat in olive oil. The garlic should become transparent, but not boil, after which it should be cooled.
3. Olive oil from a saucepan should be mixed with 50 ml of port wine, three cloves of garlic, adding rosemary (one sprig is enough) and black pepper to the marinade.
4. You need to marinate the meat in this mixture for about an hour, in the refrigerator and under film.
5. Meat must be served with sauce. You can use spicy persiyad sauce for this recipe.
6. For the persiad sauce, mix garlic, vinegar, chopped parsley, and spices.
7. Cook the sugar with the remaining 50 ml of port over medium heat.
8. On skewers or on a grill, fry the marinated rack until crust forms. This must be done on both sides.
9. Pour sugar-port syrup over the finished dish and serve it with sauce.

Rack of lamb in a frying pan

For those who want to surprise their guests with a festive and appetizing dish at home, a grill is not necessary. This simple recipe for cooking rack of bread in a frying pan will be useful for both experienced and novice cooks.

Find out how much and exactly what ingredients are needed for the dish, how to properly fry lamb in a frying pan and what sauce is best to serve with the delicacy.

Main ingredients:

• 500 g lamb ribs with loin;
• 3 garlic cloves;
• rosemary;
• vegetable oil;
• wine;
• pomegranate for juice;
• 1 onion;
• salt and pepper.

Cooking Guide:

1. The meat is cut into pieces, rubbed with crushed garlic and rosemary, and salted. Rack of lamb cooked in a frying pan goes well with savory sauces, such as pomegranate.
2. Heat the frying pan with vegetable oil.
3. Pieces of rack are fried until crusty.
4. To ensure that the pulp is tender and melting, you need to place the pieces in the oven for 15 minutes.
5. The sauce uses pomegranate, onion, wine and spices. The juice is squeezed out of the pomegranate. The onion is cut into rings or half rings and fried. Add 200 ml of red wine and pomegranate juice to the pan.
6. Simmer the sauce over low heat until thickened.
7. Then spices (salt, pepper, coriander, etc.) are added to the mixture.
8. When serving the dish, pour pomegranate sauce over it.

Rack of lamb on coals

The recipe for this dish is incredibly simple. As in previous versions, the meat must be marinated in herbs and spices. This recipe also involves marinating the ribs and meat and frying them thoroughly over hot coals.

The difference between this method is the use of foil in which the meat will be wrapped. In addition, you need to prepare a suitable sauce or something that will replace it. Below we will tell you how to prepare a delicious dish in a spicy mustard glaze and with a side dish.

Main ingredients:

• 500 g rack;
• 1 clove of garlic;
• 1 tbsp. chopped rosemary leaves;
• 1 tbsp. olive oil;
• 1 tbsp. lemon juice;
• 2 tbsp. Dijon mustard;
• 1 onion;
• balsamic vinegar, salt and pepper;
• potatoes and favorite vegetables for garnish.

Cooking Guide:

• The technology for roasting meat remains the same. On coals, the rack must be baked in foil so that it does not burn and is fried in its own juices.
• For the marinade we use mustard. You need to whisk mustard, lemon juice, oil, chopped garlic, spices and rosemary.
• After soaking the lamb in the glaze and leaving it covered in film in the refrigerator for an hour, you can start preparing the side dish. To prepare it, you need vegetables and potatoes, which, after chopping and adding spices, are sent to a preheated oven for half an hour or forty minutes.
• In the meantime, you need to wrap the marinated rack in foil and cook it over coals.
• Serve the main dish and side dish hot on a large plate, placing vegetables and potatoes inside, and pieces of rack along the edges, after sprinkling them with vinegar.

Bon appetit!