Stuffed Lamb Ribs with Shrimp, Mushrooms, and Noodles

Stuffed Lamb Ribs with Shrimp, Mushrooms, and Noodles

INGREDIENTS:

  For the Lamb Ribs:

•    3 kg lamb ribs
•    1 tablespoon salt
•    250 g Chinese noodles
•    250 g shrimp, boiled and peeled
•    250 g ground beef
•    2 tablespoons chopped parsley
•    2 tablespoons melted butter
•    1 tablespoon pepper
•    1 teaspoon harissa
•    3 celery leaves, chopped
•    100 g black mushrooms
•    1 tablespoon olive oil

 For the Garnish:

•    500 g potatoes
•    250 g carrots
•    1 bunch cilantro

INSTRUCTIONS:

1. Prepare the Noodles and Mushrooms:

   - Place the Chinese noodles in boiling water and cook for 5 minutes. Drain and cut them into smaller pieces with scissors.

   - Soak the black mushrooms in hot water until they rehydrate and plump up. Drain and cut them into pieces.

2. Cook the Shrimp and Beef:

   - Boil the shrimp, then drain and peel them.

   - In a skillet over medium heat, cook the ground beef with 1 tablespoon of olive oil until browned.

3. Prepare the Stuffing:

   - In a large mixing bowl, combine the cooked noodles, mushrooms, shrimp, celery leaves, ground beef, chopped parsley, salt, pepper, harissa, and melted butter. Mix well.

4. Stuff the Lamb Ribs:

   - Lay the lamb ribs flat and carefully stuff them with the prepared mixture. Use a needle and thread to stitch the ribs closed, ensuring the filling stays in place during cooking.

5. Cook the Lamb Ribs:

   - Steaming Method: Place the stuffed ribs in a steamer with a pot of water underneath. Steam for 2 hours, or until the ribs are tender.

   - Oven Method (Alternative): Preheat the oven to 180°C (350°F). Place the stuffed ribs in a roasting pan and cook for 2 hours, or until tender.

6. Prepare the Garnish:

   - Steam or roast the potatoes and carrots until tender.

   - Garnish the cooked ribs with fresh cilantro and the prepared vegetables.

7. Serve:

   - Serve the stuffed lamb ribs hot, garnished with the cilantro and steamed vegetables.

Notes:

•  The ribs can also be cooked in the oven at 180°C (350°F) for 2 hours, or until they are tender.
•  The vegetables for garnish can be steamed or roasted, and the choice of garnish can be customized to your preference.

The Nutritional Powerhouse of Lamb Meat

Lamb: A Protein-Rich Dietary Gem

"Nothing surpasses protein in its importance for health, and no meat is better than lamb as a source of protein," as stated by the United States Department of Agriculture. Every 100 grams of lamb provides a whopping 27 grams of high-quality protein.

A Nutritional and Economical Delight

Lamb meat stands out for its nutritional benefits and economic advantages. It is low in fat and saturated fat (3.7 grams per 100 grams) and is "more affordable, has a richer flavor, and a distinct aroma that sets it apart from other red meats," making it a widely preferred dish, "especially in Middle Eastern and Asian cuisine, and at the grassroots level around the world," according to restaurant and food industry expert Andrew Gray.

Choosing the Right Lamb Cut

When it comes to cooking lamb, there are five primary cuts to consider: shoulder, thigh, rib, loin, and shank. Each cut has a unique flavor and requires a different cooking method.

Since lamb contains a higher amount of connective tissue, it "requires slow cooking techniques to make it tender enough," Gray recommends. The best cooking method, he suggests, is to "marinate the meat beforehand to add extra flavor," but only after "ensuring the meat smells fresh and tender, and has a rosy pink color marbled with white fat."

Shoulder or thigh cuts can be roasted or braised in the oven at 165°C for 1.5 to 2 hours. Ribs, loin, and kabob cuts should be grilled at high heat for about 12 minutes, flipping halfway through.

Lamb can be stored frozen for 4 to 12 months, or refrigerated for 3 to 5 days after purchase before cooking.

Grass-Fed Lamb: The Superior Choice

Gray also highlights the impact of grazing and diet on meat quality and flavor. Lamb that is one to two years old, roams freely, and grazes naturally in larger spaces, produces meat that is tender, juicy, and has a milder, sweeter flavor.

This is supported by reliable research from the United States Department of Agriculture, published in 2009. Scientists found that "grass-fed lambs have 14% less fat and 8% more protein compared to grain-fed lambs."

In terms of environmental considerations and concerns about lamb's impact on greenhouse gas emissions and water consumption, Gray states that "grass-fed lambs have a lower carbon footprint compared to grain-fed ones."

Enjoying Flavor Without Excessive Fat

Gray believes that "lamb is an excellent choice for combining avoiding excess fat with enjoying delicious taste, as it contains 202 calories and 10 grams of fat per 100 grams."

This is further affirmed by therapeutic nutritionist Michael Joseph, who says, "Lamb meat is one of the most delicious and healthiest foods in the world. It is incredibly nutrient-dense, rich in complete protein that is crucial for our health, and plays a role in maintaining muscle mass and promoting cell growth and repair."

Joseph adds that "lamb contains plenty of healthy anti-inflammatory fats, including omega-3," more than most other animals, and at levels similar to those found in some types of fish." For instance, "100 grams of grass-fed lamb rib contains 580 milligrams of omega-3," he notes, further emphasizing the superiority of grass-fed lamb.

Protection from Anemia and Cancer Prevention

Lamb meat is a rich source of creatine (around 300-500 milligrams per 100 grams), which can help boost muscle strength and endurance. Along with its protein content, it contributes to maintaining muscle mass and increases the release of appetite-suppressing hormones, aiding in hunger control and keeping blood sugar levels stable for longer periods compared to carbohydrate- and fat-rich foods.

Furthermore, it contains "a high amount of myoglobin, an iron-rich protein," according to Joseph, equivalent to 2.4 milligrams of iron, which is enough to meet about 10% of the daily recommended value for producing red blood cells and helps combat anemia, especially in young children and women of reproductive age.

Lamb: A Nutritious Powerhouse

Lamb meat emerges as a nutritional powerhouse, offering a rich source of high-quality protein, essential nutrients, and health-promoting benefits. When choosing lamb, consider grass-fed options for superior flavor and nutritional value. Whether roasted, braised, or grilled, lamb meat can be a delicious and nutritious addition to your diet.