How to make
The lamb ribs are rubbed with black pepper, mint and a little salt. They are left in the refrigerator for about an hour, then they are poured with the beer and left for another 2-3 hours.
The oven is heated to 320°F (160°C). The ribs are poured along with the liquid into a greased baking pan, which is large enough to fit the rice afterwards.
They are wrapped with aluminum foil and are baked like this on low heat for 2 hours. If the liquid evaporates, add water, not more beer. Simply, the bottom should be covered with 1 finger of liquid to stew the meat well and make it tender.
It depends on its age and quality, so the baking time may vary. It's ready when it falls apart easily from the bone.
The onions and leeks are chopped and fried in fat with a little salt, until they soften. Add the cleaned mushrooms and after 2 minutes pour in the rice and stir, until it becomes transparent. Season with black pepper and ginger, add as much salt as you like and transfer it into the baking pan with the ribs.
There is liquid and fat left over from baking, which is very aromatic and will flavor it beautifully. Water is added according to the ratio requirements of the type of rice used.
If the oven-baked ribs are browned on top, turn them to the other side.
Bake for about 25 minutes at 360°F (180°C) without the foil, until all the liquid is absorbed.
The finished dish is left for 5-10 minutes, by wrapping the baking pan.
The oven-baked lamb ribs with rice and mushrooms are served warm.
Enjoy your meal!
