- 3 lP lamb ribs with bones.
- 5 large green onion sticks, cut into large pieces with green leaves.
- 4 large garlic cloves, peeled
- ¼ cup lemon juice.
- ¼ cup olive oil.
- 1 tbsp ground dried thyme.
- 1 ½ tsp ground dried mint.
- 2 tsp salt.
- ½ tsp ground black pepper.
- ½ tsp ground dry chili.
Directions:
1- Place the green onions, garlic cloves, lemon juice, thyme, mint, salt, black pepper, and chili in the food processor, and chop on high speed until it becomes a smooth, green mixture average liquidit.
2- Pour the mixture into a deep bowl, add the oil, and mix the ingredients well together.
3- Dry the ribs with kitchen paper, dip in the seasoning mixture and turn until well coated.
4- Cover the ribs bowl with cling film, and leave it in the refrigerator for at least two hours, preferably until the next day.
5- Preheat the oven at 180 degrees.
6- Arrange the ribs on a large baking tray, leaving a small space between them, and distribute the rest of the seasoning mixture.
7- Place the tray on the middle rack of the oven, and leave for 30 minutes.
8- Turn off the lower oven fire, turn the upper grill over a medium heat, and leave the ribs tray in place for 20 minutes or until the ribs are cooked and grilled well.
9- Remove the tray from the oven, and set it aside for 5 minutes, until its cools down a bit, then serve with rice and salads.