INGREDIENTS
- Cordero:
- – Lamb ribs 6 items.
- – Onion 2 u in wedges.
- – Carrot 2 u in a wheel.
- – Celery 2 items.
- – Garlic 3 cloves.
- – Laurel.
- – Heat c/n.
- – Romero.
- – White wine 1 glass.
- – Salt and pepper.
- Grilled greens:
- – Tomate cherry 10 unid.
- – Onion 2 items.
- – Leek 2 items.
- – Bleached Papines 10 items.
- – Pumpkin 4 slices.
- – Beetroot 2 items (blanched).
- – Fennels 2 items.
- – Salt and pepper.
- – Olive oil.
- Bean pickle:
- – Cooked beans 400 g.
- – Chopped garlic and parsley.
- – Vinegar.
- – Floor chili.
- – Salt and pepper.
LAMB RIBS with grilled greens and pickled beans
PROCEDURE:
1. Warmth a saucepan and seal the lamb with a little bit oil.
2. Add the greens, till golden. Fragrance with thyme
3. Add the wine and raise the cooking backside and add the broth.
4. Season and cook dinner till the lamb is tender.
5. For the greens: Reduce all of the greens in half and grill on a griddle with a little bit oil. Season.
6. For the pickle, combine all of the substances.
7. Serve the lamb, with the greens and the marinade.
