!!! Lamb Ribs with Potatoes
The bottom two ingredients (oats and cornflakes) I left out because of Jassi's braces, to try with.
Ingredients
| 2 парчета / по 8 ребра | lamb ribs |
| 50 г | butter |
| 1 с.л. | red paprika |
| 1 с.л. | dried spearmint |
| — | salt |
| 3 с.л. | Dijon mustard |
| 2 с.л. | mayonnaise |
| 3 с.л. | rolled oats (whole) |
| 3-4 с.л. | cornflakes |
| 2 стръка | rosemary |
| 2 стръка | spearmint |
| 2-3 стръка | parsley |
| 2 с.л. | lemon juice |
| 1-2 с.л. | pressed garlic |
| 1/2 лимон | juice of 1/2 lemon (for drizzling) |
| — | potatoes |
Instructions
- Take the pieces of meat and rub the salt and spearmint into them.
- Coat your hands generously with butter and red paprika and rub again into the meat, then set aside for a short while.
- Prepare the topping from the listed ingredients, with the herbs chopped very finely, and mix together. You get a mushy paste, which you spread over the top of the meat and press down with your hand so it sticks well.
- Put the meat in a greased tray, drizzle with the lemon juice and bake in an oven preheated to 230°C for about 30 minutes, or until it starts to turn golden — uncovered!
- Then open the oven and pour a little hot water down the sides, add the peeled and salted potatoes, whole or in large pieces.
- Lay a sheet of aluminum foil over the meat to protect it from burning — do not wrap it, just a sheet over the meat; the potatoes stay uncovered.
- Bake for about another hour at 190°C.