Roast lamb is a delight of what meal beautifies the Holy Feast of Easter.
Cooked with skill and good browning the lamb ribs melt in your mouth. I will present a simple recipe inherited from the specifications of my grandmother’s recipes.
- 2 kg lamb ribs
- 2-3 sheets Bay
- a glass of dry red wine
- 3-4 cloves of garlic crushed
- pepper, salt, thyme, paprika
- 2-3 tbsp oil
How do we prepare:
In a bowl mix: oil, wine, garlic, bay leaf, sheets, a spoon and a teaspoon paprika pepper powder, dried thyme and salt.
Whisk this mixture well with ribs of lamb on all sides.
Put the ribs in the bowl along with the remaining spices, cover with foil and leave to sit in marinade at least one hour.
Place the meat in the Pan, then pour over the marinade and inserting it in a hot oven at 200 degrees for an hour and a half.
From time to time open the oven and sprinkle the meat with the sauce from the pan.
After the first 40 minutes, return the ribs of lamb to brown on both sides.
I prefer very well browned crispy rye crust because I adore.
When it was nice and B\brown, put out the fire and we can serve alongside a green salad.
Flavor and good taste-lamb grilled ribs in the oven
© 2016, Tina.