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Oven Roasted Lamb Ribs with Nettles and Rice

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
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Nadia Galinova
Oven Roasted Lamb Ribs with Nettles and Rice
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19/09/2022
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Preparation
15 min.
Cooking
135 min.
Тotal
150 min.
Servings
6
"Choose ribs with more meat, so that there is something else to munch on besides rice"

Ingredients

  • lamb ribs - 1.3 lb (600 g) with more meat on them
  • rice - 0.9 lb (400 g)
  • onion - 1 onion (or 4 - 5 stalks of spring onions)
  • nettles - 2.5 oz (70 g)
  • fresh mint - 0.7 oz (20 g)
  • parsley - 0.35 oz (10 g)
  • black pepper - 5 grains for the broth
  • black pepper - 3 pinches (ground)
  • vegetable seasoning - 2 tbsp.
  • savory herb - 3 pinches (crushed)
  • salt - by taste
  • paprika - 2 pinches
  • oil - 2/3 cup (150 ml)
measures

How to cook

Choose young lamb ribs with more meat and fat on them for juiciness.

Boil them for an hour and a half on moderate heat in salted water with peppercorns.

Blanch the nettles in boiling water for 1-2 minutes, then chop them, by using only the leaves and tips.

Cut the onion and fry it in the oil, until it softens. Add the nettles and after a minute the chopped parsley.

Add salt, add the black pepper, the savory herb, the vegetable seasoning and finally the rice - previously washed from the starch.

Stir for two minutes to fry, until it becomes transparent.

Strain your broth and measure out a proportion appropriate for the variety of rice you are using (see the instructions on the package).

In a baking pan pour the greens with rice, put the whole or cut pieces of lamb ribs and cover them with the broth. Sprinkle only the meat with a little paprika on top.

Roast the lamb at 390°F (200°C), until the liquid is absorbed and they have nicely browned.

Enjoy your meal!

The oven roasted lamb ribs with nettles and rice are ready.

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