- Season the ribs with salt and pepper.
- We take them out on high heat in a pan for 3 minutes.
- Put the toasted bread (ground), mustard, egg white, dill, oregano, parsley, paprika, salt and pepper in a bowl.
- Brush the ribs with the crust.
- Bake for about 10 minutes in the oven at 180 degrees.
- Place the cut vegetables on a baking tray with non-stick paper, season with salt and pepper and bake at 230 degrees for 5 minutes.
- We put them in layers with cream cheese in a circle
- Put them back in the oven for another 5 minutes at 220 degrees.
- In a pot, saute the onion and garlic in the oil.
- Add the tomato, the paste and season with salt and pepper.
- Simmer until the liquid evaporates and you have a thick consistency.
- Puree very well in the blender and pass through a strainer.
Gourmet Recipes
Crusted lamb ribs, vegetable mille feuille and tomato coulis
[ratemypost]
[recipes_taxonomy]
Ingredients
- 1 kg of lamb ribs
- 30 ml of olive oil
- salt
- pepper
- 150 g of toasted bread
- 50 g of mustard
- 1 egg white
- 4 g chopped dill
- 4 g of oregano
- 4 g chopped parsley
- 4 g of paprika
- 100 g sliced eggplants
- 100 g of sliced zucchini
- 100 g pleurotus mushrooms
- 100 g Onion in slices
- 100 g of tomatoes in slices
- 100 g of anthotyro
- 15 g chopped onion
- 1 clove of garlic, chopped
- 10 ml of olive oil
- 100 g of tomato concacé
- 5 g of tomato paste