- 1 kilo of lamb ribs with bones.
- 5 large garlic cloves, peeled.
- ¼ cup parsley leaves.
- 3 tbsp lemon juice.
- 2 tbsp olive oil.
- 1 tbsp rosemary leaves.
- 2 tsp dry thyme.
- 1 ½ tsp salt.
- 1 tsp whole black peppercorns.
- 1 tsp lemon rind.
Directions:
1- Put garlic cloves, lemon juice and zest, all the herbs, salt and black pepper in the blender, and grind the ingredients well until they become a smooth puree.
2- Add the oil to the mixture, and beat the mixture with 3 quick whisks or until the oil is mixed in the mixture.
3- Wipe the meat feathers with kitchen paper from both sides, and stack them in a large bowl, then distribute the seasoning mixture over them, and rub it well by hand until it covers on both sides.
4- Cover the meat bowl with cling film and leave it in the fridge for 2 hours at least.
5- Preheat the oven to high heat.
6- Arrange the meat chops in a large tray, and cover tightly with foil.
7- Place the tray on the middle rack of the oven, leave for 20 minutes, then remove the foil, and leave in the oven for another 15 minutes or until it is well cooked.
8- Remove the meat tray from the oven, cover it again with foil, and leave it for 10 minutes to rest, then serve with the salads.