Chef: Arik Berger<\/p>\n
(4 servings)<\/p>\n
Ingredients:<\/strong><\/p>\n 8 fresh lamb ribs<\/p>\n 2 rosemary branches<\/p>\n 4 thyme branches<\/p>\n 1 large head of garlic<\/p>\n 350 grams white beans (presoaked, cooked)<\/p>\n \u00bc cup olive oil<\/p>\n 1 tablespoon raw tahini<\/p>\n 2 tablespoons Maille Original mustard<\/p>\n 4 dried tomatoes cut in small strips<\/p>\n Preparations before cooking:<\/p>\n Preparation:<\/strong><\/p>\n Lamb ribs<\/u><\/p>\n Sear the lamb ribs on both sides in a heavy pan with very little oil.<\/p>\n Coat each rib in a mixture of herbs and put on a tray with baking paper.<\/p>\n Put in an oven at 200 degrees for 6 minutes. Remove and let rest for 3 more minutes.<\/p>\n Hummus and beans<\/u><\/p>\n 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.<\/p>\n Put a spoonful of the bean hummus on a plate and place a lamb rib in herbs on top.<\/p>\n Embellish with strips of dried tomato. Bon appetit.<\/p>\n","protected":false},"excerpt":{"rendered":" 4 servings<\/p>\n","protected":false},"author":26,"featured_media":814,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[660],"tags":[661,663,673],"class_list":["post-1193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-main-dish","tag-meat","tag-original-dijon"],"yoast_head":"\n\n