Stewed Lamb Chops

Stewed Lamb Chops

Among mutton dishes stewed lamb ribs are the most popular. Cooked this way, they are soft and tender. In addition, in order to extinguish them correctly, one does not need to have outstanding culinary talent, but it is enough to know only a few important rules.

Cooking Features

Mutton dishes are eaten in different countries of the world, this meat is considered tasty and healthy, even dietary. Mutton ribs can be fried on a brazier, baked, stewed. In any case, the dish will have a seductive aroma, will be able to satisfy hunger and give pleasure to a unique taste. However, not all housewives know how to make lamb chops juicy, tender and soft. They will be such if their selection, preparation and extinguishing take into account several points.

  • Lamb chops are cooked faster and are more tender. Therefore, the preference when buying should be given to the brisket of a young sheep, even if it costs a little more. The bones in it are smaller, its color is lighter and brighter, and the fat is white or almost white in color, without pronounced yellowness.
  • You can put out the frozen ribs, but gourmets say that fresh or chilled come out more succulent. The difference will be almost completely imperceptible if the ribs are defrosted correctly, that is, let them thaw in the refrigerator without speeding up this process with the help of water or a microwave.
  • The ribs will cook faster, they will be softer and more fragrant if they are pre-pickled. The ribs of a young lamb are enough to marinate for 3-4 hours, while the ribs of an old sheep marinate for 6-12 hours, otherwise it will have little effect on the result.
  • Before you start braising the ribs, it is recommended to fry them on medium or even high heat. This will “seal” the juices inside, slightly “brown” the meat. However, even if this is not done, as a result of prolonged extinguishing the ribs should be quite soft.
  • To make the ribs more tender and to get a piquant taste, when stewing, you can add not water but marinade to them. Also, often ribs are stewed in wine, tomato sauce, broth.
  • The saucepan in which the ribs are stewed should have a thick bottom and thick walls, preferably with a non-stick coating. If you do not have such a pan, you can replace it with a thick-bottomed frying pan or cauldron. They can also be put out in a slow cooker.

The technology of extinguishing mutton ribs depends partly on the recipe taken as a basis. Therefore, the recommendations that occur in it, it is better not to ignore.

Lamb chops in tomato sauce


  • lamb ribs - 1 kg;
  • tomato paste - 100 g;
  • water - 100 ml;
  • wine vinegar (3 percent) - 20 ml;
  • sugar - 5 g;
  • hops-suneli - 10 g;
  • salt - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash mutton ribs, pat dry with paper napkins, cut into pieces, leaving one edge in each. Cut each edge in half with a kitchen hatchet. If you do not have it, you can make a heavy knife in the center of the notches ribs, and then break the ribs on the edge of the table. Rinse the pieces again to remove bone fragments. Dab dry again.
  • Mix tomato paste with a tablespoon of vinegar and the same amount of vegetable oil. Add hops-suneli, salt and sugar to this mixture. Squash the ribs and place them in the cold for a few hours to marinate.
  • Spread oil on the bottom of the cauldron, put it on medium heat. A little time later, transfer to the cauldron ribs from the marinade and fry on all sides for several minutes on an intense fire.
  • Dissolve the remaining in the marinade bowl with water and fill the ribs with it.
  • Cover the cauldron with a lid, reduce fire under it. Stew ribs and a half hours. Make sure that the water does not boil off.

During the time that the ribs are stewed in tomato sauce, you can prepare a side dish for them. Well combined lamb chops with potatoes, legumes, vegetable stews. They are served necessarily hot, so they can be left to languish over very low heat until the very dinner.

Lamb chops stewed with potatoes in a slow cooker


  • lamb ribs - 0.5 kg;
  • potatoes - 0.5 kg;
  • onions - 100 g;
  • hot peppers - 1/4 pod;
  • black and white pepper - to taste;
  • rosemary - 3 sprigs;
  • vegetable oil - 100 ml;
  • salt - to taste;
  • water - 180 ml.

Method of preparation:

  • Chop the ribs into small pieces, wash them well and put them on paper napkins, let them drain.
  • Measure out four tablespoons of vegetable oil. Pound the rosemary in the mortar, add to the oil with the mixture of peppers, mix it.
  • Crush a quarter of a hot pepper pod. It can be very finely cut with a knife, but it is better to grind with a blender. Pepper is also mixed with butter.
  • Coat the lamb ribs with the mixture and put them in the fridge for 3 hours.
  • Peel the potatoes and cut them into round slices.
  • Lubricate the multicooker bowl with the remaining oil. Put the onion in it, cut into thin rings or half rings. Top with chunks of potatoes, salt and season the potatoes to taste.
  • Place pickled ribs on the potato. Pour on the multistaken boiled water.
  • Start the unit in the fire mode for 60 minutes, then leave the dish in the heating mode for half an hour.

A side dish with lamb ribs stewed with potatoes in a slow cooker is not required - this is in itself a full-fledged dish.

Lamb chops stewed in its own juice


  • lamb ribs - 0.5 kg;
  • onions - 0, 4 kg;
  • vegetable oil - 50 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Prepare the lamb ribs by cutting them into one rib and cutting each in half. Wash the ribs and wipe with a kitchen towel.
  • Peel the onion and cut it into small pieces. The smaller the pieces, the better. In the process of stewing, they should be so soft as to almost dissolve in the sauce and become part of it.
  • Pour oil into a deep frying pan. Heat a frying pan and place ribs on it one by one. Lightly brown them over medium heat.
  • Salted and pepper ribs. At this stage, it is better to under-salt them than to over-salt — you can add the missing salt in the last step of cooking the dish.
  • Pour chopped onion on ribs and reduce heat to low. It should be so weak that the ribs languish rather than douche.
  • Cover the pan with a lid, pour in 1 st. hot water and leave for 2 hours. During this time, the ribs will be extinguished, wrapped in the aroma released from the bow.

Ribs for this recipe are very soft and juicy at the same time. Despite the fact that there is no spice in the recipe, the dish will be very fragrant and appetizing.

You can put out the ribs in different recipes, for example, in red dry wine, in white yogurt with curry seasoning, in sour cream with mustard. The technology of their preparation will be in this case approximately the same as when stewing ribs with tomato sauce. If you want to extinguish the ribs in their own juice, you can add a bit of grated carrots to them along with the onions. Seasonings and spices can also be combined and added to your own taste.

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