In the Brittany region, strong sea winds apply a layer of salt to the meadows, where sheep are bred, whose meat acquires a salty taste. Therefore, lamb is a frequent guest on the French table! I offer you, my favorite chefs, a recipe for a full French dinner, which combines all the charm of France, as well as spices, products and even national dishes!
Our gorgeous ribs pour olive oil, sprinkle with Provencal herbs, salt and pepper to taste! By the way lamb sooooo loves salt, remember this! Leave at room temperature for 1 hour.
In cold milk add crushed garlic, and better grated, so it will give more taste! Salt and pepper to taste. Give to infuse for at least 15 minutes.
Take the skewers, I have a bamboo. We need them for gratin. If there are no such-just take a toothpick. Soak them in water for 15 minutes.
Potatoes clean, cut into plates 1 cm thick, put on a skewer, leaving a short distance, and send in a bowl with milk for 1o minutes. In General, "gratin" is a crispy crust that forms cheese or breadcrumbs on a dish!
At this time, on a very hot pan, I grill, fry-seal our quads! Just a minute on each side!
Take out the potatoes carefully, sprinkle with breadcrumbs on all sides. Given that we got the potatoes from the milk, when baking crackers form something like a shell, the same "gratin"!
On paper, spread the square and potatoes. I used the ceramic tableware. Send in the oven at almost maximum temperature, and preferably under the grill, putting the pan in the middle, for 7-9 minutes.
We take out, give "rest" a couple of minutes and serve! The sauce for these ribs is usually natural yogurt.
Enjoy your French appetite, favorite cooks!