Ingredients:

  • 0.8 kg of lamb ribs;
  • 1 kg medium potatoes;
  • 6 bulbs;
  • 1,5 l chicken broth;
  • 4 cloves of garlic;
  • Laurel leaves;
  • sunflower oil (for frying);
  • thyme, black pepper, salt.

Preparation:

  1. Potatoes wash, peel and cut into slices thickness of 3-4 mm.
  2. Whole onions peel and wash. 2 onions cut into large slices and 4 rings.
  3. Prepared vegetables put in a bowl, cover with cold water and some time set aside.
  4. Ribs wash and dry. Meat that does not belong to the piece to serve, gently slice, Stripping the bone with a knife. This procedure will make the dish more right, beautiful and original.
  5. In pan, heat small amount of oil.
  6. Teeth garlic peel, wash and squeeze through the frog.
  7. Meat scraps to put into the hot oil and fry until dark Golden brown. After that excess fat from the pan to drain, and the remaining meat, add the onion slices, crushed garlic, Bay leaves and thyme. All of this mix and fry a little, then pour small amount of broth and to extinguish, the fire diminished.
  8. Meanwhile, take another pan, pour oil and heat it. In hot oil put the stripped ribs, season them with pepper and salt and fry until Golden brown.
  9. After the fried ribs to shift into the pan with meat scraps, again pour the broth (about the middle of the piece) and simmer on a slow fire.
  10. The oil from under the ribs to put all the onion rings, season them with salt, pepper and thyme, add a little broth and stew to a good softness.
  11. Take a rectangular baking dish, brush with butter, evenly spread ½ of the sliced potatoes.
  12. Potato coating ½ part onion stew. Put the braised ribs, the ribs again cover with onions, and onion – potatoes.
  13. The last layer, generously sprinkle with salt and pepper, the contents of the form to add the remaining broth, tighten the foil and put on 2 hours in the oven, preheated to 180 degrees.
  14. For 10-15 minutes until cooked foil must be removed to a dish of parched and brown.
  15. Ready ribs of lamb with onions and potatoes portion to scatter on plates, serve with fresh vegetables.