Boodog-Style Lamb Ribs
A flavorful and tender preparation of lamb ribs, inspired by the traditional Mongolian 'Boodog' cooking method, where the meat is slow-cooked with aromatic herbs and spices, resulting in a rich, succulent dish.
🧂 Ingredients
- 1.5 kg Lamb ribs
- 2 medium Onion(quartered)
- 6 cloves Garlic(smashed)
- 2 large Carrots(cut into chunks)
- 500 g Potatoes(cut into large chunks)
- 3 pieces Bay leaves
- 2 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 250 ml Water
- 1 bunch Fresh dill(chopped, for garnish)
- 1 bunch Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Preheat your oven to 160°C (320°F).
💡 Tip: Low and slow cooking is key for tender ribs. - 2
Pat the lamb ribs dry with paper towels. Season generously with salt and freshly ground black pepper.
- 3
In a large Dutch oven or heavy-bottomed pot, arrange the quartered onions, smashed garlic cloves, and carrot chunks at the bottom.
💡 Tip: These aromatics will infuse the lamb with flavor. - 4
Place the seasoned lamb ribs on top of the vegetables. Add the bay leaves.
- 5
Pour in the water. Cover the pot tightly with a lid or heavy-duty aluminum foil.
- 6
Braise in the preheated oven for 2 hours, or until the lamb is very tender and almost falling off the bone.
- 7
Add the potato chunks to the pot, ensuring they are partially submerged in the liquid. Continue to cook for another 30 minutes, or until the potatoes are tender.
- 8
Remove the pot from the oven. Let it rest for 10 minutes before serving.
- 9
Serve the lamb ribs with the cooked vegetables and pan juices. Garnish generously with fresh dill and parsley.
💡 Pro Tips
- ✓For an authentic 'Boodog' feel without the stones, ensure the cooking vessel is well-sealed to trap steam and moisture.
- ✓If you prefer a crispier finish, you can broil the ribs for the last 5-10 minutes of cooking, watching carefully to prevent burning.
- ✓This dish pairs well with a simple Mongolian milk tea or a light salad.
🔄 Variations
- Add other root vegetables like parsnips or turnips along with the potatoes.
- A pinch of cumin or coriander can add an extra layer of warmth to the spice profile.