Ingredients:

  • 400 g lamb ribs with bone
  • 50 g smoked bacon
  • 200 g boiled potatoes (with skin)
  • 50 g peas
  • 2 garlic cloves
  • 1 yellow onion
  • 1 red kapia pepper
  • 1 green pepper
  • 1 tomato
  • 1 sprig of thyme
  • 10 g butter
  • Salt, pepper

Preparation method:

Season the lamb ribs with pepper and fry them on all sides in a little oil. Place them in an ovenproof dish, add the thyme sprig and butter on top, and set aside while preparing the Brașov-style sauce.

In the same pan where the lamb was fried, add the bacon and cook until only the rind remains. Remove the rind from the pan, then add finely chopped onion and diced peppers. Let them sauté briefly, then add the peeled tomato and crushed garlic. Season with salt and pepper, and if necessary, gradually add water. Stir occasionally and let it simmer for about 10 minutes. Pour the mixture into a blender and mix. Strain the sauce through a sieve to make it smoother. If the sauce is too thin, return it to the heat until it reduces slightly.

Blanch the peas in boiling water for about 2 minutes, then place them in very cold water. Cut the boiled potatoes into cubes with the skin on and fry them in hot oil until golden brown.

Place the prepared lamb in a preheated oven and roast at 200°C for 12 minutes, then let it rest for 5 minutes.

Mix the potatoes with the peas and a bit of sauce, then place them on a plate. Slice the meat along the bones, arrange the pieces next to the vegetables, add more sauce, and season the meat with salt.