Lamb ribs with Olives and Peppers

chef

Diego Ponzoni

Other Ingredients

24 Lamb Ribs

160 g. Bread

q.s. Rocket salad

30 g. Parmiggiano Reggiano

q.s. Parsley

q.s. Garlic

q.s. Salt

Serve 6

With the help of a mixer, finely chop the bread together with the grated Parmiggiano, parsley, garlic and salt, then add some extra virgin olive oil. Meanwhile in a pre-heated non-stick pan, sear the lamb ribs for a minute on each side. Remove the meat from the heat and spread the Black Olive  on it, then cover them with the bread mixture. Now transfer the chops into  baking tray . At this point, cut the Roasted Peppers into large strips and dry them with paper. Spread the remaining bread mix over the peppers, roll them up and arrange them in the pan together with the lamb chops. Bake in the oven at 180° for 10 minutes. Arrange some rocket in the center of a plate and place four ribs on top with the bone facing upwards; place some Pepper gratin next to it. Complete with a drizzle of extra virgin olive oil and serve.

Replace with gluten free bread