Tender, juicy lamb ribs flavoured with herbs and spices are a culinary experience any day of the week. Make this classic dish seasoned with rosemary on a bed of light, colourful vegetables for your holiday meal and bask in the praise!
- 50 dkg lamb ribs, sliced
- fresh rosemary
- fresh parsley, chopped fine
- salt and pepper
- vegetables, as desired, cut into pieces: baby carrots, zucchini, shallots, fennel, tender pea pods, bell peppers
- 1 dl water
Season the ribs on both sides with salt and pepper. Rub with fresh rosemary and olive oil and allow to marinate for a few hours. In a frying pan with a little oil, sear the ribs thoroughly on both sides until the meat is cooked through. Remove the meat when completely done. In the remaining fat, brown the chopped garlic. Add fresh rosemary, parsley, water, and salt and pepper to taste and simmer until flavours combine. Braise the tender, chopped vegetables in a little oil, flavoured with salt and wine.
Tipp: Sage is another herb that complements the distinctive flavour of lamb.