Lamb ribs with vegetables
6 servings
60 minutes
Lamb ribs with vegetables are a true gastronomic poem of Georgian cuisine, where juicy meat soaked in aromatic marinade combines with tender roasted vegetables. Historically, lamb is valued in Georgia for its rich flavor and ability to harmonize with spicy seasonings and fresh vegetables. In this dish, the meat is first marinated in a spicy sauce made from olive oil, garlic, honey, and soy sauce before being baked to absorb all the richness of flavor nuances. The vegetables cooked alongside the ribs acquire a caramelized texture and rich taste. It is best served with a glass of red wine or flatbreads to fully appreciate the depth of Georgian culinary tradition.
1
Prepare the ingredients.
2
Pour 6 tablespoons of olive oil into a deep bowl.
- Refined olive oil: 8 tablespoons
3
Add the pepper mixture to the oil.
- Mixed peppercorns (four peppers): 1 tablespoon
4
Pour in 3 tablespoons of soy sauce.
- Soy sauce: 3 tablespoons
5
Clean the garlic.
- Garlic: 8 cloves
6
Press the garlic into the sauce using a press.
- Garlic: 8 cloves
7
Add chili sauce.
- Chili sauce: 1 tablespoon
8
Add liquid honey.
- Honey: 2 tablespoons
9
Mix well.
10
Send the sauce to the microwave for a few seconds to melt the honey.
11
Place the lamb in a roll shape in a baking sleeve.
12
Coat the meat with sauce.
- Refined olive oil: 8 tablespoons
13
Tie the sleeve, turn it several times to distribute the sauce, and leave it at room temperature for 1 hour.
14
Slice zucchini and carrot into rounds, and bell pepper into rings.
- Courgette: 1 piece
- Carrot: 1 piece
- Ramiro pepper: 1 piece
15
Cut the cherry tomatoes in half.
- Cherry tomatoes: 10 pieces
16
Peel the onion.
- Garlic: 8 cloves
17
Cut the onion into wedges.
- Garlic: 8 cloves
18
Fry the lamb in a pan until golden brown.
19
Put the meat back in the sleeve and add a couple of tablespoons of olive oil.
- Refined olive oil: 8 tablespoons
20
Add a couple of tablespoons of wine vinegar.
- Red wine vinegar: 2 tablespoons
21
Tie the sleeve and turn it over several times.
22
Send the ribs to a preheated oven at 180 degrees for 40 minutes.
23
Place the zucchini on a greased grill pan.
- Courgette: 1 piece
24
Flip after 3-4 minutes and cook until golden brown.
25
After 40 minutes of baking, reduce the oven temperature to 160 degrees, cut the sleeve, add the vegetables, arranging them to absorb the sauce as much as possible. Cook for another 10 minutes.
- Courgette: 1 piece
- Carrot: 1 piece
- Ramiro pepper: 1 piece
- Cherry tomatoes: 10 pieces
- Garlic: 8 cloves
