min., baking 35-40 min.
Lamb meat in Lithuania is now experiencing a renaissance - people remember what was forgotten. In interwar Lithuania, farmers raised almost 1.5 million breeding sheep, so there was no shortage of lamb. Lamb was not only a meal of the elite, even ordinary people decorated their tables with lamb dishes. All we have to do is follow in the footsteps of our ancestors and taste the nut-scented meat when we get the chance...
INGREDIENTS
- 800 g lamb ribs
- 80 ml of olive oil
- 3 sprigs of rosemary
- 15 ml of mustard
- 15 ml of lemon juice
- 45 ml of red wine
- 3 cloves of garlic
- salt and black pepper
PREPARATION
We clean the ends of the lamb ribs (about 2.5 cm) so that the meat does not burn on them and avoid excess fat.
For the marinade, we mix chopped garlic, rosemary sprigs together with olive oil, lemon juice, red wine and mustard. We marinate the lamb in this prepared marinade for at least 30 minutes.
We heat up the COBB grill. We will use a universal pan and grill.
The lamb ribs are placed in the prepared grill on a disposable aluminum foil plate and baked for 20-25 minutes covered with a lid.
Cover the lamb with marinade and bake for another 15 minutes.
Remove the cooked ribs from the grill and let them rest for at least 5 minutes before serving.
Delicious!
