Rustic Southern-French recipe with Rosemary and Honey

Ingredients

• 1500-1600g loin of lamb
• I like to choose the trimmed rib and cut them into pieces of 350-400g
• 50g honey
• Fresh rosemary
• A little dry wine (ideally the same that you want to serve later on)
• A little concentrated butter for frying purposes
• Tomato puree
• 200g shallots
• 12 - 14 miniature carrots
• 12 - 14 turnips (my favorite turnips are from Teltow)
• 600 - 700g baby potatoes (triplets)
• Optional fresh garlic
• Spices (salt, pepper)

Preparation

Start with the vegetables:

1. Peel the shallots, brush the little carrots.
2. Attention: Don’t remove the green completely!
3. Peel the turnips
4. Wash the baby potatoes/triplets and cut them into halves.
5. Chop the fresh rosemary
6. Preheat the oven to 160°
7. Spice the ribs with salt, pepper and rosemary.
8. Then sear them in suitable-sized pan with some concentrated butter.
9. Let them take a little color before removing them.
10. Brush the honey onto the ribs.
11. Sweat the potatoes/triplets, turnips and shallots shortly.
12. Place the rib pieces onto the vegetables.
13. Place in the oven for approximately 10 mins.
14. Take the dish out and cover the ribs with honey using a basting brush.
15. Place back into the oven with the vegetables and add the carrots.
16. Allow to stew for another 10 minutes.
17. Check the meat. It should still be a little pink inside.
18. Remove meat and cover with aluminum foil.
19. Let the meat „sit".
20. Keep on stewing the potatoes and vegetables.

And now the meat:

1. Cut the meat in between each rib.
2. Place on the potatoes and the vegetables on the plate and arrange ribs on top.

Serving suggestion

Serve it while it is hot.