Boodog-Inspired Lamb Ribs with Herbs

Name: Boodog-Inspired Lamb Ribs with Herbs
Prep time: PT20 minutes
Cook time: PT3 hours
Total time: PT3 hours 20 minutes
Yield: 4
Cuisine: Mongolia
Ingredients: 1.5 kg Lamb ribs; 1 large Onion (quartered); 1 head Garlic (cut in half horizontally); 3 Fresh rosemary sprigs; 3 Fresh thyme sprigs; 2 tsp Salt; 1 tsp Black pepper; 1 tsp Liquid smoke (optional) (for a subtle smoky flavor); 1/2 cup Water or broth (for the roasting pan)

This dish captures the essence of Boodog, a traditional Mongolian method of cooking meat using heated stones, by slow-roasting lamb ribs with aromatic herbs and a hint of smokiness. The result is incredibly tender, flavorful ribs with a unique, earthy character.

준비 시간20 minutes

조리 시간3 hours

총 시간3 hours 20 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

Boodog-Inspired Lamb Ribs with Herbs - Mongolia traditional dish

🧂 재료

👨‍🍳 조리법

1
Preheat your oven to 150°C (300°F).
💡 전문가 팁: Low and slow cooking is key to tenderizing the lamb ribs.
2
Pat the lamb ribs dry with paper towels. Season generously on all sides with salt and black pepper.
💡 전문가 팁: Ensuring the ribs are dry helps the seasoning adhere better.
3
Place the quartered onion, halved garlic head, rosemary sprigs, and thyme sprigs in the center of a large roasting pan. If using, mix liquid smoke with the water or broth and pour it into the bottom of the pan.
4
Arrange the seasoned lamb ribs on top of the aromatics in the roasting pan.
💡 전문가 팁: Placing the ribs on top of the aromatics allows for better air circulation and even cooking.
5
Cover the roasting pan tightly with aluminum foil or a lid. Roast in the preheated oven for 3 hours, or until the lamb is fork-tender and easily pulls away from the bone.
6
Once cooked, carefully remove the ribs from the pan. You can serve them as is, or for a slightly crispier finish, place them under a broiler for a few minutes until lightly browned.
💡 전문가 팁: Be cautious when removing the foil, as steam will escape.
7
Serve the lamb ribs hot, with the roasted garlic and herbs on the side. Spoon some of the pan juices over the ribs.

요리 기록 추적

💡 전문가 팁

✓The key to mimicking Boodog is the slow, moist cooking method that tenderizes the meat. The hot stones in traditional Boodog essentially steam and roast the meat simultaneously.
✓If you don't have liquid smoke, you can add a small piece of smoked paprika to the roasting pan for a subtle smoky note.
✓For an authentic touch, serve with a side of simple boiled potatoes or a fresh herb salad.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Marinate the lamb ribs in a mixture of yogurt, garlic, and herbs for a few hours before roasting.
Add other root vegetables like carrots or parsnips to the roasting pan during the last hour of cooking.
Use a rack in the roasting pan to allow fat to drip away, for a slightly leaner result.