The Lamb Ribs with Oven-Roasted Potatoes are a classic of Italian cuisine and are often found on holiday tables. They can also be fried with a tasty breadcrumb coating, but oven roasting is preferable. The chopped herb mix combined with cheeses and breadcrumbs becomes a crunchy, flavorful coating. The potatoes follow the same treatment.
Other recipes with white meat
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 3
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Easter
- Energy 1,654.43 (Kcal)
- Carbohydrates 38.91 (g) of which sugars 2.36 (g)
- Proteins 64.62 (g)
- Fat 136.98 (g) of which saturated 57.94 (g)of which unsaturated 58.85 (g)
- Fibers 3.92 (g)
- Sodium 1,390.31 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 lamb ribs
- 4 potatoes
- 2 eggs (medium)
- 0.5 oz aromatic herbs for roasting (rosemary, sage, bay leaf)
- 1/2 cup breadcrumbs
- 1/2 cup Parmigiano Reggiano PDO (grated)
- 1 oz Pecorino Sardo (grated)
- 1 clove garlic
- 2 2/3 tbsp extra virgin olive oil
- 1/2 tsp fine salt
Tools
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- 1 Baking pan
- 1 Bowl
- Chopper
- 1 Pot
Steps
Finely chop rosemary, sage, one bay leaf and garlic with the chopper. Prepare the coating on a plate composed of breadcrumbs, grated cheeses, salt, garlic and chopped herbs. In another plate crack the eggs and beat them, dip the ribs in the eggs on both sides, coat them in the breadcrumb mixture pressing well so it adheres, and place them on the baking sheet greased with 2 tsp (10 ml) of oil.
Bring a pot of water to a boil and parboil the peeled potatoes cut into equal pieces. Drain them and put them in a bowl. Dress them with about 1 1/3 tbsp (20 ml) of oil, mix, add the remaining coating and toss so the potatoes are well coated. Place these on the baking sheet as well, drizzle the remaining oil over the ribs and bake. Bake for 45 minutes, turning the ribs and potatoes halfway through.
