Usuba
Lamb Ribs in Green Crust with Potatoes
The meat is seared until golden brown, then covered with an aromatic mixture of parsley, garlic, and breadcrumbs and finished in the oven. Served with tender mashed potatoes seasoned with sour cream, horseradish, and sorrel.
- Total
- 50 min
- Standard serving
- 436.4 g
Ingredients
Total 17- Black peppercornsмолотый
to taste≈ 1.5 pcs - Salt
to taste - Horseradish
1.67 g≈ 1/2 tsp - Sour cream
16.505 ml≈ 1 tbsp - Sorrel
16.67 g≈ 2 sprig - Potato
83.33 g≈ 1/2 pcs - Mustard
8.33 g≈ 1.5 tsp - Parsley
16.67 g≈ 3.5 tbsp - White bread
16.67 g≈ 2/3 slice - Garlic
5.01 g≈ 1.5 clove - Butter
9.154 ml≈ 1.5 slice - Red onion
16.67 g≈ 1/2 slice - Celery
16.67 g≈ 3 tbsp - Onion
33.33 g≈ 1/4 pcs - Olive oil
8.33 ml≈ 1.5 tsp - Carrot
16.67 g - Lamb Rack
170 g
Instructions
- 1
Step 1
Sear the lamb rack, cleaned of membranes and excess fat, on olive oil on all sides until a pleasant brown color is achieved. Each side will require approximately two minutes.
- 2
Step 2
Wrap the pork loin in foil and set aside. Heat a mixture of lamb fat and oil, then sauté the coarsely chopped onion, carrot, and celery for five minutes.
Arrange the vegetables on a baking sheet, place the lamb, and put it in a preheated oven at 200 degrees for eight minutes.
- 3
Step 3
Sauté finely chopped red onion in butter until soft. Add finely chopped garlic, salt and pepper.
Mix the onion and garlic with breadcrumbs. For the crumbs, cut off the crust from white bread, place the pulp in a blender and turn it on for a few seconds.
Add finely chopped parsley. You should get a hot mixture with a greenish tint.
- 4
Step 4
Remove the lamb from the oven. Brush evenly on all sides with mustard, then with the parsley mixture.
Place in an oven preheated to 220 degrees for twenty minutes.
Boil the peeled potatoes in parallel. Mix it with sour cream, finely chopped horseradish, salt, pepper and sorrel.
Serve lamb with potato mixture.
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