ROASTED ROSEMARY AND GARLIC LAMB RIBS WITH ROASTED VEGETABLES AND ROUGH BINDWEED FRUIT SAUCE

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Ingredients

4 pieces of lamb ribs
10.5 oz rough bindweed fruit
2 oz bell pepper
1/2 onion, julienned
2 oz carrot
1/2 avocado
3.5 oz mung bean sprouts
1/2 zucchini
1/2 eggplant
3.4 fl oz olive oil
6 garlic cloves
1 rosemary sprig
2 tsp white wine
0.2 oz sugar
2 oz butter
2 tbsp soy sauce
Salt and pepper

Preparation

Season the ribs with ground garlic, salt, pepper, and a touch of olive oil.

Chop all the vegetables in the same size and sauté in a wok for one minute. Transfer to a clay dish, adding a touch of soy sauce, and finish cooking on the grill.

Roast the limbs on the grill for 40 minutes.

For the sauce, stem the rough bindweed fruit and sauté one half with butter. Add white wine, salt, pepper, sugar, and allow to reduce. Then add the other half of rough bindweed fruit and allow to reduce for 3 more minutes.

Serve the chops with rough bindweed fruit sauce and vegetables as a garnish.