Description
In the Brittany region of strong sea winds put a layer of salt on the meadows, which bred sheep whose meat gets a salty taste. Therefore, the lamb is a frequent guest on the table with the French! I suggest to You, beloved cooks, the recipe for a full-course French dinner, which combined all the charm of France, as well as spices, food and even national dishes!
Ingredients
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Potatoes
3 piece
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Milk
250 g
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Garlic
2 tooth
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Bread crumbs
3 Tbsp
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Lamb
6 piece
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Olive oil
2 Tbsp
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Spices
1 tsp
Cooking
Our luxury ribs pour olive oil, sprinkle with herbes de Provence, salt-pepper to taste! By the way lamb ooooochen like salt, remember it! Leave at room temperature for 1 hour.
In cold milk add crushed garlic, and better than grated, so it will give more taste! Salt-pepper to taste. Allow to infuse for at least 15 minutes.
Take the skewers, I have a bamboo. We need them for gratins. If there are no such-just take a toothpick. Soak them in water for 15 minutes.
Potato peel, slice thickness 1 cm, put on skewers, leaving a small distance and put it in a bowl with milk for 1O minutes. All "gratin"is a crispy crust that forms on the dish or breaded cheese crackers!
At this time, on a very hot pan, I grill, fry-printing our quads! Literally the minute on each side!
Carefully take out the potatoes, sprinkle well all sides with breadcrumbs. Given that we got the potatoes from the milk, when baking biscuits form something like a shell, the "gratin"!
On paper lay out the caret and potatoes. I used the ceramic tableware. Put into the oven at the maximum temperature, better under the grill, put the pan in the middle, 7-9 minutes.
Get, give "rest" for a couple of minutes and serve! The sauce for these ribs is usually natural yogurt.
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