Baked lamb ribs with couscous in the form of a crown is an amazingly beautiful, hearty and flavorful dish that creates a festive atmosphere. The quality of the meat in this recipe determines the result of your efforts. High-quality lamb, as a rule, a rich red color without dark or gray spots and crusts on the surface. Slight browning is acceptable. The meat should be firm and have a pleasant smell. If you press on the surface, the indentation should instantly smooth out.
Parsley is bred for the leaves or for the roots. Leafy parsley is found in two varieties: curly and flat leaves. Curly parsley has a more bitter taste and leaves are much tougher than flat-leaf parsley, but its flavor is much stronger, especially when cooked, if you add it a minute or a half before cooking Parsley is a universal spice, except for desserts. Root parsley has a powerful thickened rhizome that resembles a carrot and has a white-yellow color. It has a very mild spicy flavor and is good to add to vegetable broths or cut into circles, baked with assorted vegetables. Ingredients (For 4 people)
Lamb ribs Ribbon12 units.
Couscous 300 g
Sultanas grapes250 g
Onions2 units.
Dried tomatoes5 pcs.
Parsley1 bunch
apricots250 g
Chicken broth1 cup
Butter (72%) 125g
Ground cinnamon6g
Pomegranate seeds1 tbsp. How to cook Baked lamb ribs with couscous recipe step by step
Preheat the oven to 180 ° C.
Peel and chop the onions very finely. Put the rest in a food waste chopper.
Finely chop the dried tomatoes, mint, parsley, apricots and grapes. Mix the vegetables, herbs and dried fruit, add ground cinnamon and pepper. Dry couscous and pour boiling water over it (proportion 1:1).
Marinate the ribs with salt and pepper. Pour the couscous and vegetables in the middle of the circle. The remaining couscous can be placed around the crown. Decorate with pomegranate seeds and grapes. I believe that in any dish, in its preparation, you need to put a part of your soul. Enjoy your meal.
You must be logged in to post a comment.