Nanny’s Cheeses
Lamb ribs in herb crust on white bean hummus, Dijon mustard and grilled garlic

Chef: Arik Berger

(4 servings)


8 fresh lamb ribs

2 rosemary branches

4 thyme branches

1 large head of garlic

350 grams white beans (presoaked, cooked)

¼ cup olive oil

1 tablespoon raw tahini

2 tablespoons Maille Original mustard

4 dried tomatoes cut in small strips

Preparations before cooking:

  1. Chop the thyme and rosemary
  2. Cut the head of garlic in half along its width, put it in aluminum foil, dribble olive oil on top, salt, pepper, and seal well. Put in an oven at 200 degrees for 30 minutes.


Lamb ribs

Sear the lamb ribs on both sides in a heavy pan with very little oil.

Coat each rib in a mixture of herbs and put on a tray with baking paper.

Put in an oven at 200 degrees for 6 minutes. Remove and let rest for 3 more minutes.

Hummus and beans

Put the white beans, mustard, tahini, grilled garlic without the peel, olive oil, salt, and pepper in a blender and mix until you have a smooth puree.

Put a spoonful of the bean hummus on a plate and place a lamb rib in herbs on top.

Embellish with strips of dried tomato. Bon appetit.

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