- 1 kg lamb ribs
- 1 tbsp. l zira
- 1 tsp coriander
- 2 clove buds
- half cinnamon stick
- 1 tsp black pepper peas
- a pinch of red hot pepper
- freshly ground black pepper
- olive oil
STEP-BY-STEP COOKING RECIPE
Serve the lamb between the ribs in portions. Rub with salt and pepper, immediately immerse in oil so that it completely covers the meat. Cover with a film, put in a cold place for 1 hour.
Meanwhile, prepare a mixture of spices, resins all in a coffee grinder. Heat the grill as much as possible.
Remove the lamb from the butter, put it on paper towels. When excess oil drains, grate each piece with a spicy mixture and grill for 5-10 minutes on each side (depending on the quality of the meat). Serve right away.
By the way
According to this recipe, fatty pork ribs are excellent.
Servings Per Container
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom
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