Costela de cordeiro com crosta de ervas e batata baroa | Claude Troisgros e Batista | Que Marravilha

Claude Troisgros and Batista teach you how to make HERB-CRUSTED LAMB RIBS WITH BAROA POTATO. This easy-to-make and delicious lamb rib recipe is delicious. The succulent meat is covered in a crispy layer of bread, cheese, and herbs and served with orange-crusted baroa potatoes. #NhacGNT #QueMarravilha #ClaudeTroisgrosEBatista Ingredients: For the lamb: 2 to 3 racks of lamb (French cut) 8 cloves of garlic, unpeeled Thyme and rosemary to taste 3 tablespoons of butter 2 tablespoons of soy sauce Salt and black pepper to taste For the herb crust: 80g of grated white bread 80g of melted lamb fat or butter 40g of grated Swiss cheese 4 cloves of minced garlic 1 teaspoon of chopped chili pepper Plenty of chopped parsley Salt and black pepper to taste For the arracacha: 4 arracacha potatoes, unpeeled Juice of 2 oranges Salt and black pepper to taste Preparation: For the lamb: Make light slashes in the fat of the lamb rack and season with salt and black pepper; In a very hot skillet with a tablespoon of soybean oil, grill the lamb rack on the fatty side until golden brown and turn; Place on a baking sheet with garlic and herbs and add 3 tablespoons of butter and the soy sauce; Bake in a 200°C oven for 15 minutes; After this time, let cool slightly and cut into equal cutlets; Coat each cutlet with the herb crust. For the herb crust: Mix all ingredients. For the orange arracacha: Wash and dice the potatoes; In a very hot skillet with a little cooking oil from the lamb rack, toast the potatoes for 10 minutes; Season and deglaze with orange juice. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br