Lamb ribs in Persian sauce
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
French persillade seasoning is a fragrant blend of chopped fresh parsley and garlic. Combined with grated lemon zest, it makes a wonderful complement to roast lamb, balancing the fatty meat with its refreshing notes. And thanks to the breadcrumbs added to the persillade, the meat develops a wonderfully crispy crust. Lamb ribs are rubbed with olive oil, roasted in the oven for a few minutes, then sprinkled with persillade seasoning and breadcrumbs, drizzled with melted butter for a delicate flavor, and roasted for a few more minutes. The result is a juicy and deliciously flavorful meat. This dish is a delight for any celebration.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 small or 2 large cuts of lamb ribs with bones removed
- 1.5 tsp coarse salt
- 0.5 tsp freshly ground black pepper
- 2 cups fresh parsley leaves
- 1 tbsp chopped garlic cloves (3 pcs.)
- 1 cup fresh white bread crumbs
- 2 tsp grated lemon zest (2 lemons)
- 55 g unsalted butter, melted
We recommend
Recipes with similar ingredients: mutton, lemon zest, garlic, parsley
Cooking the dish according to the recipe:
- Preheat the oven to 230°C (430°F). Place the ribs in the roasting pan, fat side up. Rub the top with olive oil and sprinkle with salt and black pepper. Roast the lamb for 10 minutes.
- Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with a steel blade and pulse until finely chopped. Add the bread crumbs and lemon zest and pulse for 1 second.
- Remove the lamb from the oven and quickly press the parsley mixture onto the surface of the meat. Drizzle with melted butter, immediately return to the oven, and roast for another 15 minutes.
- Remove the ribs from the oven and cover with foil. Let the meat rest for 15 minutes, then cut into double-bone pieces and serve.This dish goes well with French Bordeaux wine.
Categories:
recipe / Oven / Dinner / Festive dishes / Dinner party / Main courses / Meat / French cuisine / Ina Garten / The Barefoot Countess
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