This complete dish offers a nice combination of proteins, starches and flavors. It can be topped off with a fresh salad, roasted vegetables, a lemon yogurt sauce or some crunchy crud. With its golden colors, spicy aromas and well-seasoned lamb, it immediately carries an impression of generous and caring cuisine.
##Ingredients for 4 servings
###For the ribs
8 lamb chops
2 c. to olive oil gravy
3 tablespoons beaten egg
1 c. with a pinch of smoked paprika.
1 c. to cumin coffee
½ c. a cup of dried thyme.
Salt and black pepper
###For the rice
300 g of basmati rice
1 sliced onion
2 c. to butter gravy
600 ml of poultry broth.
1 c. to turmeric coffee
½ c. to paprika tea.
1 cinnamon stick, optional
Hatched fresh parsley
##Detailed preparation step by step
###1.Prepare the marinade for the ribs.
In a large bowl, whisk together olive oil, minced garlic, smoked paprika, cumin, dried thyme, salt and black pepper. This marinade should form a soft aromatic batter, capable of coating the lamb chops evenly.
The smoked paprika brings depth of flavor, the cumin lends a characteristic heat, the thyme gently perfumes the meat, and the garlic enhances the gourmand side. The olive oil allows the spices to adhere to the ribs and promotes a nice coloring during cooking.
###2.Wrap the lamb chops
Place the 8 lamb chops in the dish containing the marinade. Turn them several times so that each side is well coated with spices and garlic. Lightly massage the meat with the marinade to let the flavors penetrate the surface.
Cover the dish and refrigerate for at least 30 minutes. A rest time of 1 to 2 hours gives a more marked flavor. Before cooking, remove the ribs from the refrigerator about 20 minutes to slightly return to room temperature. An overly cold meat risks peeling less evenly.
