Lamb ribs Provencal
2 servings
50 minutes
Provencal lamb ribs embody French gastronomic elegance. This dish combines the rich flavor of tender ribs with aromatic herbs from Provence. Legend has it that it originated in Mediterranean villages where shepherds cooked it over an open fire using local spices. Baked with rosemary, thyme, and garlic, the ribs acquire a unique savory aroma, while potatoes and shallots add softness and richness. Baked tomatoes give the dish a slight acidity that perfectly complements the meat. Provencal lamb ribs are perfect for a cozy family dinner or festive gathering, especially paired with a glass of red wine. This dish is a gastronomic journey to the heart of France, infused with the aromas of southern fields and sunny moods.
1
Preheat the oven to 200 degrees.
2
Crush the garlic with half a teaspoon of salt and half a teaspoon of pepper. Mix with the remaining spices and 1 tablespoon of olive oil.
- Garlic: 2 heads
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Rosemary: 1 teaspoon
- Olive oil: 3 tablespoons
3
Cut the tomatoes in half, then place them cut side up in a greased baking dish, season with 1/3 of the garlic mixture, and bake for 30-40 minutes.
- Tomatoes: 2 pieces
- Garlic: 2 heads
4
In a pan, heat 1 tablespoon of olive oil over low heat. Sear the seasoned meat on both sides for about 4-6 minutes. Transfer the meat to a cutting board and wipe the pan clean of oil.
- Olive oil: 3 tablespoons
- Lamb ribs: 450 g
- Ground black pepper: 0.5 teaspoon
- Salt: 0.5 teaspoon
5
Heat the remaining oil and fry the sliced onion and julienned potatoes in it, stirring occasionally. Pour in water and add half of the remaining garlic mixture, then remove the pan from the heat.
- Olive oil: 3 tablespoons
- Shallot: 2 pieces
- Potato: 2 pieces
- Water: 2 tablespoons
- Garlic: 2 heads
6
Grease the meat with the remaining garlic mixture, then place it on the potatoes and bake in the oven for 20-25 minutes.
- Garlic: 2 heads
7
Slightly cover the meat and let it rest for 5-10 minutes. Serve with baked tomatoes.
- Tomatoes: 2 pieces
