lamb ribs in slow cooker
Lamb is never tasty! Find an approach to her, and you reveal the secret of longevity. After all, this is diet meat! Tasty and useful – it’s lamb ribs in a slow cooker! The recipe is special Provencal cuisine. A dish with tender herbs, spicy sauce can become your main culinary hit!
Multicooker ribs
For cooking lamb ribs in a slow cooker would need:
- Ribs – from one carcass (8pcs).
- Breadcrumbs – 2 tablespoons
- Butter – 3-4 tbsp.
- Garlic – 4-5 cloves.
- Shallot – 2 onions, you can feather.
- Parsley, dill – a bunch.
- Mustard – 2 tablespoons
You can cook lamb ribs in a slow cooker So:
For this recipe, it is IMPORTANT to properly cut the lamb ribs. Not divide them in portions (two or one)! Ribs are fried differently. One part is lean, the other is fatter. Experienced chefs know that lamb ribs need to cook “square”. This is the name of the common piece. That is, 4 ribs. Much depends on the diameter of the multicooker bowl and the size of the ribs. See how you feel comfortable. This is a general principle. I fried lamb ribs 2 times, 4 ribs each.
- Cut off the fat on the outside of the ribs, but not all. Otherwise meat will be dry
- Salt, pepper
- Fry until golden brown (no longer than 10 min.).
- Mix bread crumbs, chopped garlic, shallots, peppers, butter.
- Add chopped greens.
It’s time for a unique quenching! Spread the lamb ribs first mustard, then the finished mixture. Lay in a slow cooker. Turn on the “Extinguishing” mode for 2 hours.
The secret of delicious mutton in exposure time after meat cooked. Do not rush to get lamb ribs from the multicooker! Let them “settle down” for at least half an hour. Fiber during this time bloom, merge with the cooling sauce, forming that fragrant a chord for which we love mutton so much. Then you can cut “four” in portions.
Tasty ideas
Try to use shallots in such recipes! It’s a bow an aristocrat who complements the taste of meat. Moreover, spice considered the “elixir of love.” It was used for the “night of passion” since ancient times.
For such a fragrant dish, I advise you to cook a special lamb sauce. I tried to make the recipe in the spirit of Provence the kitchen.
