Who hasn't spent a day in the country with family or friends and enjoyed grilled lamb chops or ribs? It is a tasty, delicious meat, even if you cook it in the oven at home. And best of all, it is not too demanding in its preparation.
Lamb has been part of Spanish gastronomy for centuries, hence the existence of a wide variety of dishes with it as the main ingredient. The versatility of this meat goes beyond roasts, and we can find it in stews and casseroles or as an accompaniment to rice and pasta dishes.
In the following recipe, we have chosen the ribs since their fat content makes them one of the juiciest parts of the animal and, consequently, one of the tastiest.
Nutritional value of lamb with honey and rosemary
Lamb meat usually has a bad reputation because it is a food rich in fats, most of them saturated, that is to say, of the less healthy ones. But it is also a source of proteins of high biological value. Therefore, it is not a question of banishing lamb from the diet but of consuming it in moderation.
Honey, for its part, provides many healthy properties. For example, it is a natural source of energy, antioxidants, vitamins, and minerals. It also helps reduce bad cholesterol and is better tolerated by people with diabetes than sugar. But honey is mainly used in cooking to retain moisture and prevent the meat from drying out.
As for rosemary, it is an aromatic herb that combines perfectly with meats, especially with lamb. As it is heat resistant, it can be used in preparations that require long cooking without fear of losing its intense flavor.
Rosemary has medicinal properties: it is an antioxidant, digestive, depurative, antibiotic, anti-inflammatory, antiseptic, and liver protector.
How to prepare lamb ribs with rosemary and honey sauce
The appeal of this recipe lies not only in the tenderness of the meat but also in what secondary ingredients such as honey and rosemary can contribute. Their combination gives the lamb a soft and tasty texture while the pleasant aroma of the forest invades our senses and makes our mouths water. Besides, there is no excuse to overlook it because it is very simple to prepare, and the result is spectacular.
Ingredients
- 800 grams of lamb ribs
- 3 tomatoes
- 3 carrots
- 3 leeks
- 1 onion
- 2 sprigs of rosemary
- 100 g honey
- 350 ml red wine
- 2 tablespoons vinegar
- 2 tablespoons olive oil
- Salt and pepper
Elaboration
- Preheat the oven to 220º.
- Peel and chop the onion, leeks, and tomatoes.
- Sauté all the vegetables in a frying pan with some oil.
- After about 20 minutes, add the wine and rosemary. Season with salt and pepper and cook over low heat with the pan covered for about an hour.
- After this time, add the honey and vinegar. Stir to mix well with the rest of the ingredients and cook for another 5 minutes.
- Strain the sauce using a Chinois strainer.
- Pour some oil into another pan and place over high heat to sear the ribs.
- Grease a baking sheet with oil, place the meat on it, and put it in the oven. Let it finish cooking for 10 minutes.
- Serve the ribs out of the oven and cover them with the sauce, although you can also serve it in a sauceboat.
Tips and tricks
- A green salad, chip, steamed vegetables, or simple baked potatoes can accompany the lamb ribs. In this case, you will only have to cut them in half without peeling them, cut them in the shape of a cross, season them with salt and pepper, and bake them together with the meat for about 35 minutes so that they absorb the aroma and flavor of the roast.
- Take advantage of the roast to create a sauce: heat the cooking stock in a saucepan, add 1 teaspoon of cornstarch diluted in half a glass of water, season, and cook until it thickens. Finally, add a knob of butter and serve in a separate sauce dish.
