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| Lamb Ribs Recipe |
Lamb Ribs Recipe in Peanut Pilaf Bed
Lamb Ribs Recipe.Delicious
pistachio rice at the bottom, lamb carrots cooked with mustard seeds on top ...
Even just the look of this recipe will focus the whole focus!
Ingredients
• 1 kg lamb
ribs
• 1 dried
onion
• 3 cloves
of garlic
• 3 sprigs
of fresh thyme
• 1 sprig of
fresh rosemary
• 3
tablespoons of yogurt
• 1
tablespoon of pepper paste
• 4
tablespoons of olive oil
• 1 teaspoon
of mustard seeds
• 1 teaspoon
of black pepper
• 1 teaspoon
salt
• 4-5 sprigs
of parsley
For pilaf
• 2 cups
rice
• 2 spoonful
butter
• 1
tablespoon of olive oil
• 2 medium
sized onions
• 1 tea
glass of pine nuts
• 1 teaspoon
of black pepper
• 1/2
teaspoon of allspice
• 1 teaspoon
of salt
• 3 cups of
hot broth
Method for preparation
1-Pull the
onion and garlic into the puree of Chopper.
2-Add
yogurt, olive oil, tomato paste, mustard seeds, salt, pepper, and pureed onion
garlic in a bowl and mix.
3-Put the
whole lamb rib in this sauce thoroughly.
4-Add fresh
thyme and fresh rosemary branches on top.
5-Then wrap
the rib on greaseproof paper and marinate overnight in No Frost Refrigerator.
6-For rice,
chop the onions into small pieces.
7- In, heat
butter and olive oil in a wide-bottomed rice pan.
8-Cook the
onions that you chop for a little while sautéing on low heat until the vitality
is gone.
9-After adding. pine nuts, fry them with onions until they get a light color. Transfer
the washed rice to the rice pan until the clear water comes out.
10-Add black
pepper, allspice, and salt.
11-Cook the
pilaf, where you add hot broth, on low heat and in the pot where you closed the
lid until it draws its water.
12-Place the
rib resting overnight on the Built-in Oven tray.
13-First
cook at 200 degrees for 20 minutes, then reduce it to 150 degrees and cook for
another 50 minutes.
14-Put the
cooked and rested rice on the serving plate.
15-Place the
browned and well-cooked ribs on the rice in a circle, with a space in the
middle, perpendicular to it.
16-Fill the
rest of the rice into the ribs.
17-You can
sprinkle the finely chopped parsley and serve.
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