Lamb Ribs with Potatoes in Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 medium potato (s)
- 2 lamb ribs
- 8 lamb chop (s)
- 0.5 ½ lemon (s), add the juice
- 2 bay leaves, crumbled
- 4 onion (s)
- 100 ml milk
- 100 ml olive oil
- salt and pepper
- Paprika powder
- 2 tablespoon pine nuts
- 3 cloves garlic
- possibly bell pepper (s)
Print Recipe
Pin Recipe Instructions
- Peel and slice the potatoes. Layer one layer in a refractory tin. Peel and cut the onions into rings and spread over the potatoes. Spread the crumbled bay leaves on top as well.
- Mix the milk, olive oil, lemon juice, salt, pepper and paprika powder together and pour everything over the potatoes, the potatoes do not have to be covered. Halve the garlic cloves and place between the potatoes. Cook in the oven (middle rack) for 30 minutes at 180 ° C.
- In the meantime, wash the lamb ribs (or lamb chops), cut the ribs a little more, pat dry and season with salt and pepper.
- After the potatoes have cooked in the oven for 30 minutes, spread the pine nuts on top and place the lamb ribs on top. Bake in the oven for another 30 minutes at 180 ° C (if you like it crispy, you can increase the temperature a little for the last 5 - 10 minutes). A crunchy salad tastes best with it.
- Tip: It also tastes very tasty if you add quartered peppers with the lamb ribs.
- The ingredients sound a bit experimental (admittedly), but it tastes worlds better than the list of ingredients promises!
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