Grilled Lamb Ribs with Beer Sauce

Serves 4

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Ingredients

1,2 kg lamb ribs

Marinade
3 cloves garlic
2 tsp mustard
4 tsp oil
Thyme, fresh mint
Salt and pepper to taste

Sauce
200 g ale or other beer with sweet aftertaste
2 tbsp Dansukker Dark Syrup
400 g Jerusalem artichoke
50 g butter
50 g of hazelnuts
200 g beetroot
1 head garlic
50 g spring onions
Greens

 

Instructions

Cut the meat into serving pieces, rub over the mixture of salt, pepper, garlic, mustard, fresh thyme and fresh mint. First, fry slightly in a pan and then grill or cook in oven at 165°C for 9 minutes. It is best to prepare the meat the day before.

Prepare the sauce: pour beer in a saucepan, add syrup and simmer for about 20 minutes until it thickens.

Peel Jerusalem artichokes, cut into thin slices, fry in butter and sprinkle with salt.
Roast garlic as whole or cut in halves, with the peel. Pour over the oil and cook at 180°C for 15 minutes. When ready, squeeze softened cloves of garlic out of skins. Alternatively, garlic cloves can be peeled and cooked along with the meat.
Decorate with roasted garlic cloves, herbs, spring onions, hazelnuts, beets or beet leaves.

 

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