- 800 g young lamb ribs
- 200 g of various greens: lollo rosso, lettuce, frize, cilantro, thyme
- garlic olive oil
- salt, freshly ground black pepper
- sweet tomato salsa for serving
STEP-BY-STEP COOKING RECIPE
Cut the ribs one or two, rub with salt, pepper and garlic oil, let lie at room temperature for 15 to 60 minutes.
Preheat the grill and fry the ribs on the grill on both sides to the desired degree of frying. While the ribs are fried, remove the stems from the greens and pick the leaves with your hands into pieces convenient for eating.
Place the hot ribs on a heated dish, immediately cover with cilantro and thyme, so that the meat is saturated with aroma. Then sprinkle with the remaining herbs and serve with salsa.
Servings Per Container
No. 06 (137), June 2013
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Table of weights and measures