ДА ПРОБВАМ Lamb Ribs
(method reconstructed / classic proportions — the source page listed only ingredients; a faithful classic sous vide method is given below.)
Ingredients
| 2 | lamb ribs (2 pieces / 8 ribs each) |
| 50 гр. | butter |
| 1 с.л. | red pepper (paprika) |
| 1 с.л. | dried spearmint |
| — | salt |
| 3 с.л. | For the topping: Dijon mustard |
| 2 с.л. | mayonnaise |
| 2 | sprigs rosemary |
| 2 | sprigs spearmint |
| 2-3 | sprigs parsley |
| 2 с.л. | lemon juice |
| 1-2 с.л. | pressed garlic |
| — | juice of 1/2 lemon for drizzling |
Instructions
(method reconstructed / classic proportions) Step 1: Season the lamb ribs with salt, red pepper (paprika) and dried spearmint, then rub with the butter. Step 2: Vacuum seal each rack and cook sous vide at 65°C / 149°F for 12 to 24 hours until tender. Step 3: For the topping, whisk together the Dijon mustard, mayonnaise, chopped rosemary, spearmint and parsley, lemon juice and pressed garlic. Step 4: Remove the ribs from the bag, pat dry and brush with the topping. Step 5: Finish under a hot grill or in the oven until browned and crisp. Drizzle with the juice of half a lemon before serving.