Lamb ribs are not only tasty, but also very beautiful. Intercostal meat is a real delicacy, as it is soft and tender. Cooking it with a bone will add shine to the look of your dish.
It is necessary
-
- For Provencal lamb:
- 1 kg of lamb ribs;
- 500 g potatoes;
- 20 cherry tomatoes;
- 10 large olives;
- 100 ml of dry red wine;
- 20 g butter;
- 0, 5 tbsp. l. flour;
- 1 tbsp. l. dry spicy herbs;
- 3 cloves of garlic;
- olive oil for deep fat;
- ground black pepper
- ground nutmeg;
- salt.
- For lamb on the bone:
- 1 kg of lamb ribs;
- 50 ml olive oil;
- 1 lemon;
- 1 sprig of mint
- basilica
- tarragon;
- dry coriander;
- salt
- ground red and black pepper.
Instructions
Step 1
Provencal lamb Wash the ribs with cold water, chop into portions. Combine the nutmeg, black pepper, salt, and herbal mixture (rosemary, marjoram, thyme, sage, fennel, basil, and savory), dip the lamb in the spice mixture and leave for half an hour.
Step 2
Wash the potatoes and cook until half cooked in salted water, then cool, peel and cut into slices. Heat a skillet with a thick bottom over a fire, do not add oil, fry each piece of lamb on both sides, pressing it with a spatula to the surface of the pan. Fry on each side for about five minutes, make sure that the entire surface of the piece is firmly pressed against the pan, then the meat will remain juicy inside.
Step 3
Cover the skillet with a lid, reduce heat, and simmer for about ten minutes. Then add 100 ml of dry red wine to the pan and simmer for five minutes. Place the lamb on a platter, add flour to the pan and stir with a whisk so that no lumps remain.
Step 4
Put the butter in the pan immediately after the flour, stir well until smooth, add wine if the sauce is too thick. In another skillet or deep fryer, heat the olive oil, sauté the potatoes, add the cherry tomatoes, crushed garlic, olives and fry for another two minutes. Serve ribs garnished with potatoes, olives and cherry tomatoes, top with sauce, or serve separately in a saucepan.
Step 5
Lamb on the bone Wash the ribs and dry with napkins, chop into portions, squeeze the juice from the lemon. Chop herbs, mix with salt, olive oil and lemon juice. Spread the lamb pieces with this mixture and leave in a cool place for 2-3 hours.
Step 6
Preheat the oven to 180 ° C, cover the baking sheet with foil, lay out the ribs, bake in the oven for 50 - 55 minutes.
