Lamb ribs with potatoes in the oven

Ingredients for 2 servings:

• 6 m.-sized potatoes
• 2 ribs of lamb
• 8 lamb chops
• ½ lemon(s), the juice
• 2 bay leaves, crumbled
• 4 onions
• 100 ml milk
• 100 ml olive oil
• salt and pepper
• Paprika powder
• 2 tbsp pine nuts
• 3 cloves garlic
• possibly bell pepper(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a pure family recipe and an invention of my cousin in Spain

Peel and slice the potatoes. Place one layer in an ovenproof dish. Peel and slice the onions, then arrange them over the potatoes. Sprinkle the crumbled bay leaves over the potatoes. Mix together the milk, olive oil, lemon juice, salt, pepper, and paprika and pour everything over the potatoes; the potatoes don’t need to be covered. Halve the garlic cloves and place them between the potatoes. Bake in the oven at 180°C (middle rack) for 30 minutes. Meanwhile, wash the lamb ribs (or lamb chops), cut the ribs into smaller pieces if desired, pat dry, and season with salt and pepper. After the potatoes have cooked in the oven for 30 minutes, scatter the pine nuts over them and place the lamb ribs on top. Bake in the oven at 180°C for another 30 minutes (if you prefer a crispier dish, you can increase the temperature a bit for the last 5-10 minutes). Serve with a crisp salad. Tip: It also tastes delicious if you add quartered bell peppers along with the lamb ribs. The ingredients sound (admittedly) a bit experimental, but it tastes worlds better than the list suggests!