Baked Lamb Ribs

 Baked Lamb Ribs with Potatoes

Baked lamb côtelette with herbs de Provence and potatoes is a delicious dish typically made with lamb chops seasoned with herbs de Provence, a mixture of dried herbs commonly used in French cuisine. The lamb chops are often marinated or rubbed with olive oil and herbs de Provence, then baked in the oven until they are tender and cooked to perfection.

Potatoes are often included in the dish, either roasted alongside the lamb or cooked separately and served as a side dish. They can be seasoned with herbs and spices to complement the flavors of the lamb.

The herbs de Provence typically include a blend of dried herbs such as thyme, rosemary, marjoram, oregano, and sometimes lavender. These herbs add a fragrant and aromatic flavor to the lamb, enhancing its natural richness.

Overall, baked lamb cotelette with herbs de Provence and potatoes is a hearty and flavorful dish that is perfect for a special dinner or gathering.

To prepare and cook baked lamb côtelette with herbs de Provence and potatoes, you'll need the following equipment:

1. Oven: You'll need an oven to bake the lamb côtelette and potatoes. Make sure your oven is preheated to the specified temperature before you begin cooking.
2. Baking Dish or Sheet Pan: Choose a baking dish or sheet pan large enough to hold the lamb côtelette and potatoes in a single layer without overcrowding. This ensures even cooking.
3. Paper Towels: These are used to pat dry the lamb côtelette before seasoning, which helps to achieve a crispy exterior when baking.
4. Mixing Bowls: You'll need mixing bowls to toss the potatoes with olive oil and seasonings before placing them on the baking dish.
5. Tongs or Spatula: Use tongs or a spatula to flip the lamb cotelette and potatoes halfway through the cooking process for even browning.
6. Knife and Cutting Board: If you need to peel and chop the potatoes, you'll need a knife and cutting board for this task.
7. Measuring Spoons: Use measuring spoons to accurately measure out the herbs de Provence, salt, pepper, and olive oil for seasoning the lamb and potatoes.
8. Serving Platter: Once the baked lamb côtelette and potatoes are cooked, transfer them to a serving platter for presentation.

These are the basic equipment you'll need to prepare and cook baked lamb côtelette with herbs de Provence and potatoes. Adjustments can be made based on personal preference and the specifics of your kitchen setup.

Preparation time: 10 minutes

Cooking time: 20 to30 minutes

Servings: for 2 persons

To cook baked lamb côtelette with herbs de Provence and potatoes, follow these general steps:

Ingredients:

• Lamb cotelette (chops) 
• Herbs de Provence
• Potatoes
• Olive oil
• Salt
• Pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the lamb côtelette by patting them dry with paper towels. This helps ensure a crispy exterior when baking. 
3. Season the lamb côtelette generously with salt, pepper, and herbs de Provence. Rub the seasoning into the meat on both sides. 
4. If you're using larger potatoes, peel and chop them into chunks. Otherwise, smaller potatoes can be left whole or halved. 
5. Toss the potatoes in olive oil, salt, pepper, and herbs de Provence until they are evenly coated.
6. Arrange the seasoned lamb côtelette and potatoes in a single layer on a baking dish or sheet pan. 
7. Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the lamb is cooked to your desired level of doneness and the potatoes are tender and golden brown. 
8. Once done, remove the baking dish from the oven and let the lamb rest for a few minutes before serving. This allows the juices to redistribute and keeps the meat moist. 
9. Serve the baked lamb côtelette with the roasted potatoes alongside. You can garnish with additional fresh herbs, if desired.
10. Enjoy your delicious meal!

Feel free to adjust cooking times and seasoning according to your taste preferences. Bon appétit!

When preparing baked lamb côtelette with herbs de Provence and potatoes, you might encounter some common questions. Here are a few along with their answers:

1. How should I choose lamb côtelette?

• Look for fresh lamb côtelette with a pinkish-red color and firm texture. Avoid any pieces with an off smell or excessive moisture.

2. Should I marinate the lamb côtelette?

• While marinating is optional, it can enhance the flavor of the lamb. If you choose to marinate, consider using a mixture of olive oil, herbs de Provence, garlic, and lemon juice for a flavorful result.

3. Do I need to peel the potatoes?

• Whether you peel the potatoes or not is a matter of personal preference. Peeling them will result in a smoother texture, while leaving the skins on can add a rustic appeal and extra nutrients.

4. How thin should I slice the potatoes?

• Aim to slice the potatoes into uniform thickness, around 1/4 to 1/2 inch thick. This ensures even cooking and prevents some pieces from becoming overly crispy while others remain undercooked.

5. Can I use dried herbs de Provence?

• Yes, dried herbs de Provence are commonly used in this dish. However, if you have access to fresh herbs, you can use them as well for a more vibrant flavor.

6. How do I know when the lamb is cooked?

• The lamb cotelette should be cooked to your desired level of doneness. Use a meat thermometer to check the internal temperature; it should register 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.

T. Should I cover the baking dish with foil?

• You can cover the baking dish with foil for part of the cooking time if you want to retain moisture, especially if you're concerned about the lamb drying out. However, uncovering the dish towards the end of cooking will help the lamb and potatoes develop a crispy exterior.

8. How long should let the lamb rest before serving?

• Let the lamb cotelette rest for about 5-10 minutes before serving. This allows the juices to redistribute, resulting in juicier meat.

By addressing these common questions, you can ensure a successful and enjoyable cooking experience when preparing baked lamb cotelette with herbs de Provence and potatoes.