Ingredients
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4 PCs Lamb
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4 PCs.large new Potatoes
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1-2 PCs Onion
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½ tbsp Olive Oil
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3 tbsp Honey
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small bunch Basil
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1 Lemon Juice
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4 PCs fleshy Dried Apricots
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2 heads Garlic
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1-2 tbsp Soy Sauce
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Ground Black Pepper
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Cherry Tomatoes
Directions
Sweet, slightly spicy and juicy lamb chops with red potatoes with garlic-honey flavor and an amazing aroma of Basil and Provencal herbs. In addition, in the glaze still soft dried apricots, which only enhances the flavor and makes the crust of the Prime rib and the potatoes even better.
Steps
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1
Done
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Ribs cut in portions, to remove the film and excess oil, a bit bare bones with a knife. |
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2
Done
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For the marinade-glaze, mix the herbes de Provence, ground black pepper, soy sauce, cinnamon, lemon juice, squeeze the garlic through chesnokodavilku. |
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3
Done
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Then add to the marinade chopped dried apricots, olive oil and honey. |
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4
Done
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Place the ribs in the marinade, placing on top of garlic and dried apricots with spices, and place in the refrigerator for 1-2 hours, closing the lid or wrap. |
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5
Done
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On the laid foil and greased with vegetable oil a baking sheet lay the sliced onion, then chopped into slices potatoes with peel. To pick by hand the Basil leaves. |
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6
Done
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Then put the onions again, and finally the ribs. All pour the marinade evenly, and the potatoes additionally pepper and salt. Again drizzle with olive oil and bake under the foil at 180C for about an hour. Open foil and skumanich another 15-20 minutes, turning the ribs and basting them with the separated juice regularly. |
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7
Done
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Now you can salt the chops. Serve garnished with Basil leaves and cherry tomatoes as desired. |
