Lamb Ribs, lamb chops

Lamb Rib Chop of Silk Road

Published on May 26, 2014 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2 Plates

Lamb is consumed frequently in the Middle East, Eastern and in Southern Europe (Sardinia, Italy and Greece) more often than cow meat; it
is a great source of protein with less fat than beef; it breaks down and digests faster than beef in small and large intestine (within 2 1/2 to 3 hrs).

There are numerous and very delicious ways to prepare lamb (Filet, T-Bone, Chops, etc.). This particular recipe allows you to experience Lamb in a unique way.

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Recipe Rating

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  • 1 rating

Ingredients

  • 6 to 8 Lamb Rib Chops
  • 3 to 4 Red Skin Potatoes cut into halves (steamed)
  • 1 bunch of fresh Spinach leaves
  • 2 large Tomatoes (cut into wedges)
  • 1 bunch of fresh Basil
  • 4 to 6 Garlic cloves
  • 1/2 Coconut Cream
  • Special Cream Sauce
  • 1 bunch Cilantro
  • 1 handful fresh Mint leaves
  • 1/2 cup Olive Oil
  • 1/2 Tea Spoon Sea Salt
  • 3 to 5 Garlic cloves
  • 1 Table spoon Vegan (non-animal Mayo)

Instructions

  1. In a frying pan (if you wish you may grill them), heat 3 tablespoon of olive oil over medium flame. Saute' Lamb Chops (medium well)
  2. Dip the sliced steamed potatoes in the coconut cream, then saute' them in a separate pan (in olive or coconut oil) until golden.
  3. Saute (for 30 sec.) fresh chopped Basil and pressed Garlic cloves combined with Tomato wedges.
  4. Steam Spinach leaves in 1/4 cup of orange juice (for 10 to 15 sec.).
  5. Plate them and use my special cream sauce/dip for Lamb Chops.
  6. You may enjoy it with Italian or French red wine. Bon' Appetite!
  • Servings : 2 People
  • Ready in : 45 Minutes

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