Lamb ribs with potato tarts & leek
Ingredients:
For the sauce
– ½ kg lamb bones
– 1 carrot
– 1 celery
– 1 onion
– 2 bay leaves
– 2 salvia
– 1 sprig of rosemary
– 1 glass of red wine
– 1 litre of water
– salt
– pepper
– 1 clove of garlic
For lamb ribs
– 1 kg lamb ribs
– 1 clove of garlic
– salt
– pepper
– 50 gr extra virgin olive oil
For potato tart
– 1 kg potato
– 500 gr leek
– 2 eggs
– 1 spoon of breadcrumbs
– salt
– pepper
– nutmeg
– 100 gr grated Parmesan
Sauce
Put the less valuable parts of lamb ribs, even bones into the oven and fry for 20-30 minutes at 230 °C.
Start preparing the sauce in the meantime, because it takes a lot of time to cook. Finely chop and sauté carrot, celery, onion, garlic, bay leaves, salvia, rosemary on oil. When sautéed, add browned and fried lamb ribs parts and a spoonful of flour. Add a glass of red wine. Mix well then add litres of cold water. Simmer for 2 hours, until only 0.5 litres remain of the original 2 litres. Check the taste again, add salt and pepper if needed. Sieve the sauce.
Potato tart
Cook and mash potato. Sauté finely chopped leek on oil. Add salt, pepper, egg, a small spoonful of Parmesan and leek to the potato. You can add some nutmeg for extra flavour. Add this purée to small buttered or oiled cake-tints. Drizzle some breadcrumbs on top of them so it will be crunchy. Bake in oven for 15 minutes at 170 °C.
Lamb ribs
Season lamb ribs with salt and pepper to taste then grill both sides until slightly browned. Put on a baking tray and season with rosemary, thyme and some extra virgin olive oil. Fry for 10 minutes, give or take.
Pour sauce on lamb ribs when serving. Remove potato tarts from the tins and garnish with leek.