How to make
Wash the lamb ribs, pour them with enough water to cover at least three fingers of them and boil them. If there is not much fat on them, you can put two spoonfuls of oil in the water and for a richer broth, it is appropriate to add whole or halved vegetables, such as - leeks, onions, carrots, parsnips, white turnips.
Be sure to remove the foam, which forms on the surface after boiling.
Finely chop the onion head and fry it in butter with oil and a pinch of salt, until it softens.
Pour the rice, which has been previously washed in several waters, from the starch. Stir fry, until it becomes transparent and season with more salt, spices and dried vegetable powder or small granules.
Spread the rice with the onions in one layer in a baking pan and put the lamb ribs on top. Strain the broth from the cooking and pour it into the baking pan (as much as required by the ratio of the type of rice you are using, approximately 3:1).
Place the lamb with rice in a 390°F (200°C) oven and bake, until the liquid is absorbed and the rice softens - 25-30 minutes.
Once the dish is ready, cover it with a towel or foil for 10 minutes before serving the lamb ribs with rice and onions warm at your table.
Enjoy your meal!
