Oven-baked lamb ribs with garlic and brown mushrooms

Name: Oven-baked lamb ribs with garlic and brown mushrooms
Ingredients: 1500 g lamb ribs; 2 teaspoons Fuchs lamb seasoning; 1 teaspoon salt; 300 ml white wine; 15 g wild garlic; 300 g brown mushrooms; 30 g green garlic; 1 kapia pepper; 100 ml oil

Meat - Oven-baked lamb ribs with garlic and brown mushrooms by Rica G. - Recipia

Oven-baked lamb ribs with garlic and brown mushrooms are marinated overnight, then slowly roasted until the meat comes easily away from the bones. For Easter, I prefer to leave the rack whole until it reaches the serving platter. Prep: 20 minutes. Cook: 3 hours and 30 minutes. Rest: 12 hours and 20 minutes. Total time: 16 hours and 10 minutes. Serves: 6. Approximately 620 kcal and 30 g protein per serving.

Ingredients

1500 g lamb ribs
2 teaspoons Fuchs lamb seasoning
1 teaspoon salt
300 ml white wine
15 g wild garlic
300 g brown mushrooms
30 g green garlic
1 kapia pepper
100 ml oil

Preparation

1. Pat the lamb ribs dry with paper towels and place them in a bowl. Sprinkle with 1 teaspoon salt and 2 teaspoons Fuchs lamb seasoning, pour in the wine and add the wild garlic. Cover the bowl and refrigerate for 12 hours. 2. Cut the mushrooms in half and the kapia pepper into large pieces. Take the wild garlic out of the marinade, chop it and return it to the bowl with the mushrooms and chopped green garlic. Add the oil, mix and leave for 20 minutes. 3. Arrange the ribs in a large baking tray lined with baking paper. Remove the vegetables from the bowl, keeping the liquid, and place them over the meat. Pour the liquid into the tray beside the baking paper, then cover the lamb with baking paper. 4. Bake at 150°C for 3 hours and 30 minutes, until the meat comes easily away from the bones.

Notes

You can replace the wine with 300 ml vegetable stock if you prefer to cook without alcohol. Choose a rack of ribs that is as even in thickness as possible; the thinner parts become tender before the thicker ones. Firm mushrooms with closed caps are less likely to break when mixed with the other ingredients. The tray needs to be large enough to leave room for the vegetables beside the meat. If the wild garlic tastes very strong, use 10 g and keep the green garlic at the stated amount. The roast keeps in the fridge for up to 3 days in a sealed container. Serve with baked potatoes and bread to mop up the pan juices.