Marinade for lamb ribs

Remove the lemon from the refrigerator in advance so that it is at room temperature. Or put the citrus in a bowl of warm water and thus heat it. A warmer lemon has a soft structure compared to a cold one and it is much easier to extract juice from it.

Then you need to roll the lemon with your hands on a horizontal surface (board, table) to make it softer. With a sharp knife, cut the citrus in half and, squeezing hard with your hands on both sides, squeeze out as much juice as possible into a clean container. Then strain the resulting lemon juice, passing it through a fine sieve to get rid of possible bones or pieces of pulp.

Pour the strained lemon juice into a bowl. Add extra virgin olive oil to the same place. Using a whisk, beat the products together until a homogeneous consistency.

Peel garlic, divide into cloves, rinse and dry. Then grind it in any convenient way - grate it, pass it through a special press or finely chop it with a knife. Crushed garlic is also put in a bowl with lemon juice and olive oil.

Wash the oregano leaves from dust and dry them. Cut it as small as possible. Wash the fresh thyme, dry it and tear it with your hands. Add the greens to the marinade. Put bay leaf, sea salt and freshly ground black pepper in the same place.

Use a whisk to mix all the ingredients together.

Let the mixture stand for about 10-15 minutes, and then you can use it as intended.

When marinating ribs, you should try to cover each piece of meat with marinade. To get a rich taste and more juicy meat, it is necessary to keep mutton in such a marinade for at least 5 hours.

If necessary, the prepared marinade can be stored in the refrigerator in a sealed sealed container for a week.

Successful culinary experiments!