Marinade for Lamb Ribs
The perfect marinade for juicy, fragrant lamb! This lamb rib marinade comes together quite quickly and easily, especially if all the ingredients are on hand. It pairs beautifully with lamb, making the meat juicier and more tender while adding the zesty aroma of Mediterranean herbs. If you need to marinate a large batch of ribs, just scale up the amounts.
juks
Recipe author
Marinade for Lamb Ribs
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 %
1 g
Fats 70 %
14 g
Carbohydrates 25 %
5 g
154 kcal
GI:
100
/
0
/
0
- Take the lemon out of the refrigerator ahead of time so it comes to room temperature. Or put the citrus in a bowl of warm water to warm it up. A warmer lemon is softer than a cold one, and it's much easier to get the juice out. Then roll the lemon under your hand on a flat surface (a board or table) to soften it further. Cut the citrus in half with a sharp knife and, squeezing hard with your hands from both sides, press out as much juice as you can into a clean container. Then strain the lemon juice through a fine sieve to remove any seeds or bits of pulp. Pour the strained lemon juice into a bowl. Add the extra-virgin olive oil. Whisk the ingredients together until smooth. Peel the garlic, separate it into cloves, rinse, and pat dry. Then mince it however is convenient — grate it, press it through a garlic press, or finely chop it with a knife. Add the minced garlic to the bowl of lemon juice and olive oil. Rinse any dust off the oregano leaves and pat them dry. Chop them as finely as possible. Wash the fresh thyme, dry it, and tear it by hand. Add the herbs to the marinade. Add the bay leaf, sea salt, and freshly ground black pepper. Whisk all the ingredients together. Let the mixture rest for about 10-15 minutes, then it's ready to use. When marinating the ribs, try to coat every piece of meat with the marinade. For a rich flavor and juicier meat, keep the lamb in this marinade for at least 5 hours. If needed, the prepared marinade can be kept in the refrigerator in a sealed, airtight container for a week. Happy cooking!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme (savory) - 276 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh oregano - 25 kcal/100g
- Sea salt - 0 kcal/100g
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