Lamb ribs in mango curry

Ingredients to cook the lamb

One rack of the whole lamb
⅓ bunch of parsley
Two branches of rosemary cut.
½ fine onion
Eight finely chopped garlic
¼ cup olive oil
1 cup of white wine
1 cup of water
One tablespoon of salt
Pepper

Preparation.

Clean the ribs and remove excess tissue and fat.

Mix everything except the ribs in a bowl.

Pour the brine into a container, add the ribs, and let stand for 4 hours in the refrigerator.

After 4 hours, preheat the oven to 130°C

Remove the rack of ribs from the brine, wrap it in aluminium foil, place it on a baking sheet and put another layer of aluminium on the tray so that the rack is well covered.

Bake for an hour and a half at 130°C. Remove the foil and bake over high heat for ten more minutes to brown.

For the mango curry:

One ripe mango cut into cubes without the peel.
400 ml of coconut milk
10ml coconut oil
Four tablespoons curry powder.
Three tablespoons of raw sugar.
½ tablespoon salt
¼ onion finely chopped
½ seedless Panamanian chili, finely chopped
Two finely chopped garlic.

Preparation

Incorporate all the ingredients in the blender and reserve for when the rib is ready.

In a large skillet, place the sauce over low heat and the baked ribs and bathe with the sauce until thick.

Delicious to accompany with basmati or Jasmine rice, mini rosemary potatoes, or tomato salad with balsamic.

Good luck and happy holidays!