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.