Lamb ribs in aromatic breading
4 servings
60 minutes
Lamb ribs in aromatic breadcrumbs are a refined dish of Greek cuisine, embodying the rich traditions of Mediterranean flavor. Tender lamb meat covered with a crispy crust of breadcrumbs and fragrant herbs reveals subtle notes of tarragon and chervil. The Greek love for freshness and natural ingredients makes this dish truly special. Serving it with braised radishes is an unexpected yet harmonious combination that adds a sweet piquancy and softness to the taste. This recipe is perfect for a festive dinner or romantic evening, delighting both gourmets and home cooking enthusiasts.
1
Wash, peel, and sauté the radishes whole in butter in a deep skillet (about 2 minutes). Sprinkle with sugar and sauté for another 2 minutes. Add water to cover the radishes, season with salt and pepper, and cook covered on low heat until the radishes are tender (about 25 minutes).
- Radish: 1 bunch
- Butter: 30 g
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Chop the herbs finely and mix them with breadcrumbs in a wide plate.
- Chervil: 1 bunch
- Tarragon: 1 bunch
- Breadcrumbs: 4 tablespoons
3
In another bowl, beat the eggs with mustard, adding salt and pepper to taste.
- Chicken egg: 2 pieces
- Dijon mustard: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
4
Pour flour into a separate bowl.
- Wheat flour: 2 tablespoons
5
First, coat the ribs in flour, dip in egg, roll in a mixture of breadcrumbs and herbs, and fry in olive oil for 6-8 minutes on each side.
- Lamb ribs: 8 pieces
- Wheat flour: 2 tablespoons
- Chicken egg: 2 pieces
- Breadcrumbs: 4 tablespoons
- Chervil: 1 bunch
- Tarragon: 1 bunch
- Olive oil: 50 ml
6
Serve with stewed radish and you can use the sweet sauce it was cooked in.
- Radish: 1 bunch