The entire piece of lamb ribs while cooking with herbs and breadcrumbs gives a unique taste.
Serves: 4-5 Preparation time: 15m Baking time: 1:30 h Ready in: 2:15 h
2 pieces of lamb ribs, total weight 1½ kilo
2 cups bread crumbs, grated
1 cup olive oil
2 tsp. tablespoon oregano
2 tsp. tablespoon dill, chopped
2 tsp. tablespoons mint, fresh, chopped
1 tsp. soup, sweet paprika
salt and pepper
For the eggplant puree
juice of 2 lemons
3 tsp. tablespoons butter fresh
3 tsp. flour
milk, as needed
2 cups cheese, grated
1-2 tsp. sweet sugar
1 pinch of nutmeg
salt and pepper
Prepare the lamb
In a large bowl add the grated breadcrumbs, the oregano, chopped dill and mint. Finally, add the sweet paprika and stir well
Salt and pepper the pieces of lamb by rubbing them with the hands. Leave for half an hour. Then, pour the oil.
On smooth surface scatters the wafer mixture and touch up the pieces of lamb.
Transfer the lamb to a baking dish, cover with foil and bake for 45 minutes at 180ºC. Then remove the foil and continue baking until the lamb is deliciously cooked. Serve on a platter or cut into portions and serve straight to the dishes. Garnish with mashed eggplant.
To properly puree eggplant, the eggplant should be cooked in the live fire of wood or gas. After the bake, leave them aside to cool.
In a large bowl, add plenty of ice water and half lemon juice. Hold a baked eggplant with your left hand from the stem and-while keeping the air clean-right with the burnt skin. Then you put in the ice water with lemon. After finishing all the eggplants, remove the water and dry with some paper towels.
In a large saucepan, heat the butter well, and add the flour. Add the flesh of the peeled eggplant. Stir well with a wooden spoon.
Pour the remaining lemon juice, sugar, salt, pepper and milk and stir until a thick paste is formed. Continue stirring for 8 minutes. When thick enough, add the grated cheese and nutmeg.
Remove the puree from the heat, leave it for a while and then serve next to aromatic rack of lamb.