GREEK LAMB RIBS

How to bake lamb ribs in the oven

Of course, the best way to cook lamb ribs is over an open fire to get a smoky flavor. But this method also works wonderfully. This is a recipe for well-cooked lamb without blood. Since our recipe is Greek, it is worth noting that in taverns, most often you are served well-done lamb.

If you are adding potatoes to the same pan as the lamb, be warned that they will not turn out as crispy as if you were baking them separately. But it’s really worth it, because they soak up all the juices and flavors of the lamb. So sacrifice the crust for extra flavor.

Ok, How to cook Lamb Ribs Greek style?


Baked Lamb Ribs in Greek Style

How to bake lamb ribs in the oven

Recipe

PREP TIME COOK TIME MAKES
120 minutes 45 minutes 2 servings

INGREDIENTS (serves 2)

  • 4 big lamb ribs
  • 4 potatoes
  • 1 tbsp oil

For the marinade:

  • ½ onion 80 g
  • 7-8 cherry tomatoes
  • 2 sprigs of rosemary
  • 2 pinches of black pepper
  • 1 tbsp olive oil
  • 1.5 tsp whole grain mustard
  • ⅓ tsp salt

INSTRUCTIONS

  1. Slice the onion into feathers. Cut the cherry tomatoes into halves.
  2. In a In a food container, mix all the ingredients for the marinade. Spread over the ribs, mix well with your hands, cover with a lid or cling wrap and leave at room temperature for at least 2 hours.
  1. Preheat the oven to 220°C / 425°F. If possible, use convection mode, with the top and bottom heating.
  2. Wash the potatoes and cut them into small pieces. Put them in a baking dish. Add a pinch of salt and vegetable oil. Stir to distribute the oil and place in the oven for 20 minutes.
  3. Increase the temperature to 240°C / 475°F . Add the lamb ribs with onions and tomatoes. Distribute the vegetables and meat evenly. Bake for 10 minutes on one side, flip, and cook for another 15 minutes.

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GRILLED CAMEMBERT

Wonderful oozy brie. A marvelous and simple appetizer with wine.

Wonderful oozy brie. A marvelous and simple appetizer with wine.

How to serve camembert cheese? Put jamon or prosciutto and olives on a plate, grill the brie, make toast, and slice a pear – everything you need for a romantic dinner.

By the way, there are special small molds with a candle under it, like a raclette, to keep the cheese at a constant temperature so you can eat it leisurely.

Try to cook these Baked Figs for your cheese plate.


Grilled Brie or Camembert

Pear and Camembert | Brie grilled cheese

Recipe

Grilled Brie Camembert
Grilled Brie or Camembert
PREP TIME COOK TIME MAKES
—  7-10 minutes 1-2 servings

How to Grill Brie or Camembert?

INSTRUCTIONS

  1. Brie or Camembert, which is covered with mold on all sides, is suitable for grilling. Otherwise, the cheese melts all over the pan
  2. You’ll need a griddle pan or a regular non-stick skillet, but then you won’t have nice lines. You can, of course, use an outdoor grill.
  3. Turn the heat down to low and place the cheese on a cold, dry, oil-free skillet.
  4. Watch the cheese and lightly press it with your fingers from time to time. It should become supple. When it does, turn it over right away. Your task is to heat it as evenly as possible. So flip the brie often. It should take 7-10 minutes.
  5. How to eat camembert? Transfer the cheese to a plate. Use a knife or fork to scrape the crust away from the top. Serve immediately with pears, strawberries, or white toast.

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What to Cook This Week?

BAKED HONEY HOISIN CHICKEN WITH GINGER AND ORANGE

It tastes just like a Christmas miracle. You get spicy glazed skin with the flavor of ginger and orange.

How does it taste? Trust me, you will fall in love with this recipe. It tastes just like a Christmas miracle. You get spicy glazed skin with the flavor of ginger and orange. Hoisin sauce is made from fermented soybeans with the addition of fennel, hot peppers, and garlic. It adds an Asian flavor and umami aroma to chicken. It’s tangy, salty, and sweet.

What part of the chicken to use? You can use this hoisin chicken marinade for chicken legs, thighs, breast with skin, or wings.

Ok, how to cook chicken with Hoisin sauce?

Baked Honey Hoisin Chicken with Ginger and Orange

Baked Honey Hoisin Chicken with Ginger and Orange

Recipe

PREP TIME COOK TIME MAKES
5 minutes 70 minutes 2 servings

INGREDIENTS (serves 2)

  • 1 kg chicken (poussin or any young chicken)
  • 2 oranges
  • 2.5 tbsp hoisin sauce
  • 2 tbsp honey
  • 1-2 tsp Sriracha (can be replaced with any hot sauce or sweet chili)
  • 1 tbsp grated ginger
  • 1 tbsp vegetable oil
  • Salt

INSTRUCTIONS

  1. If possible, take the chicken out of the refrigerator to warm it up to room temperature.
  2. Preheat the oven to 220°C / 425°F.
  3. Remove the zest from an orange with a fine grater or a special knife. Squeeze the juice out of half of it. You should get 3-4 tablespoons.
  4. Mix the zest, ginger, orange juice, hoisin sauce, oil, and honey.
  5. Dry the chicken with paper towels and rub salt on the inside and outside. Inside the chicken, put the rest of the orange from which you squeezed the juice and half an orange without zest, cut into two parts.
  6. Cut the second orange half into circles and line the baking dish around the perimeter.
  7. Spread a little sauce on all sides of the chicken. Place breast side down in the baking dish and put in the oven.
  8. After 20 minutes, turn the chicken over and brush liberally with the sauce.
  9. Turn over every 15-20 minutes. Baste the chicken liberally on top each time.

My 1 kg chicken bakes for 70 minutes.) If your chicken is larger, cook for 7 minutes for every additional 100 grams (3 ½ oz) of chicken weight.

  1. For the last 20 minutes, cook the chicken breast side up. Brush with the rest of the sauce and increase the temperature to 230°C.

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What to Cook This Week?

OLIVIER SALAD

Classic New Year’s Olivier salad

I am Ukrainian. And we have a custom to prepare Olivier salad for New Year’s Eve. It has a direct association with the holiday from our childhood.

How does it taste? This is a potato salad with mayonnaise dressing.

Every family’s Olivier salad is different. But Olivier salad always includes some kind of meat, sausage, or ham; potatoes; fresh and/or pickled cucumbers; fresh and/or canned peas; eggs; often but not always carrots; and sometimes an apple.

Olivier salad recipe
Olivier salad with beef

Ingredients and Substitutions

  • Meat. The salad can be made with chicken, quail, grouse, duck, beef, or beef tongue. Or add several types of meat. Sometimes the salad is made with boiled sausage, or some boiled ham is added.
  • Option other than meat. For festive variations, it is wonderful to add crayfish tails and top with a spoonful of red, black, or pike roe.
  • Cucumbers. The salad can only be made with pickled or marinated cucumbers, and you can add some fresh cucumbers.
  • Peas. It is customary to use canned peas. But you can also add fresh green boiled peas.
  • Carrots. Not everyone uses carrots. Just a little bit is needed.
  • Optional ingredients. I like to add some green onions, a chopped garlic clove, or a little truffle oil to the Olivier.
  • Dressing. Good ready-made or homemade mayonnaise. Some versions have a mixture of mayonnaise and sour cream.

How to cook the meat? If you use beef or chicken, you can bake it in the oven without spices, until cooked through. Use only salt and black pepper. Or boil the meat. Put the meat in boiling water, add 1 tsp each of allspice and black pepper, 2 bay leaves, half an onion, and a carrot. Boil until soft. Take out the carrot early, it should not be too soft. Chill the meat in the broth.

How to cook the vegetables? How You can bake vegetables or boil them in their skins. Baked vegetables are tastier. Simply place them in a baking dish sprinkled with coarse salt, or wrap each vegetable in foil and bake until tender. Or put the potatoes and carrots with skin in cold water and boil until tender.


Olivier Salad

Recipe

Olivier salad recipe
Olivier salad with ham and beef
PREP TIME COOK TIME MAKES
30-50 minutes 20 minutes 4-5 servings

INGREDIENTS (serves 4-5)

200 g (7 oz) boiled or baked beef

150 g (5 oz) boiled ham

4-5 (120 g, 4 oz) pickled cucumbers

1 (120 g, 4 oz) fresh cucumbers

4 (400 g, 14 oz) boiled or baked potatoes

4 hard-boiled eggs

1 (150 g, 5 oz) boiled or baked carrots

1 can of green peas, 15-ounce (250 g, 9 oz canned peas without liquid)

1 clove of garlic

6-7 tbsp mayonnaise

INSTRUCTIONS

  1. See above for how to prepare the vegetables, meat, and eggs.
  2. Peel all the vegetables and eggs. Cut all the ingredients into equal cubes.
  3. Toss the peas in a colander and rinse with water.
  4. Put all the ingredients in a large bowl. Add salt, green onions, pepper, and mayonnaise. Crush the garlic in a garlic press and add to the bowl. Mix.

If you use store-bought mayonnaise: For example, Hellmann’s, which I like very much by the way, it would be too thick. You will have a very hard time mixing the salad or you will have to add too much mayonnaise. Just add 2-3 tbsp of cold water to the salad and stir.


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