Lamb ribs are a very satisfying and delicious food. They are especially good in the company of cranberry sauce. Lamb ribs with cranberry chutney.
Benefits of lamb. Lamb ribs with cranberry chutney.
Lamb is relatively lean and has a high protein content, so its nutritional value is higher than other types of meat.
Because lamb is rich in micronutrients, it is useful for people trying to lose weight, athletes, and people who have recently had surgery or an injury. Lamb helps maintain existing muscle mass, but can also be critical for muscle function. The meat contains the amino acid beta-alanine, which is converted in the body to carnosine, a chemical needed for proper muscle function.
The nutrients in lamb are essential for maintaining healthy bones and the immune system, as well as for controlling cholesterol levels. Lamb, especially young lamb, contains healthy monounsaturated fats, which are good for the heart when consumed in moderation. They have been shown to reduce the levels of “bad” cholesterol in the blood. This in turn reduces the likelihood of developing heart disease and stroke.
Vitamin E is another antioxidant that can be found in monounsaturated fats. A properly balanced diet should include plenty of healthy fats. They can help your body absorb nutrients more easily. Conjugated linoleic acid is present in large quantities in lamb. This natural acid has been shown to reduce overall body fat mass, which, when consumed in moderation, can help you lose weight and keep it off.
Ingredients:
Lamb 2.65 lbs (1,2 kg)
Olive oil 3 tablespoons
Brown sugar 1/2 Cup
Honey 2 tablespoons
Water 1 Cup
Red onion 1 clove
Red chili pepper 1 piece
Fresh ginger 1 tablespoon
Garlic 1 clove
Salt to taste
Ground black pepper to taste
Coriander (coriander) 1 bunch
Cranberry juice 2 cups
Vinegar red wine 1/2 Cup
Dry red wine 2
Sugar 1/2 Cup
Green onion 1 bunch
Chicken broth 2 cups
Instruction: Lamb ribs with cranberry chutney.
Cooking time 1 hour
To make cranberry chutney, mix sugar, honey, 2 cups cranberries, 1 Cup water in a medium saucepan and cook over a moderate heat until the cranberries are tender and the liquid thickens slightly.
Mix the finely chopped red onion with grated ginger, finely chopped chili pepper, garlic, salt and pepper. Add the mixture to the cranberry pan and continue cooking for about 8 minutes.
When the cranberry chutney thickens, remove the pan from the fire. In the hot chutney, toss 1 Cup of fresh cranberries and 1/4 Cup of chopped coriander leaves. Leave the chutney to cool in the pan.
To make the cranberry-wine sauce, mix the cranberry juice, red wine vinegar, and red wine in a large saucepan. Bring the liquid to a boil, add half a Cup of sugar and continue to cook over a moderate heat, stirring regularly.
When the liquid of the wine sauce has evaporated by half, pour in the chicken broth, pepper, salt and continue cooking. When the liquid has reduced in volume to about one and a half glasses, remove the sauce from the heat and leave to cool.
In Parallel with the preparation of sauces and chutneys, the grill for lamb ribs is strongly heated. Now coat the lamb with olive oil, a mixture of salt and pepper, and return to the grill.
Cook the lamb, fry on both sides until Golden, about 6 minutes over medium heat.
Before serving, cool the lamb (5 minutes), and heat the chutney sauce slightly (if it is completely cold). Put the lamb in a dish, garnish with sprigs of fresh coriander and finely chopped green onions. Bon appetit!
