Lamb ribs in Persian sauce

Ingredients:

• 3 small or 2 large cuts of lamb ribs with bones removed
• 1.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• 2 cups fresh parsley leaves
• 1 tbsp chopped garlic cloves (3 pcs.)
• 1 cup fresh white bread crumbs
• 2 tsp grated lemon zest (2 lemons)
• 55 g unsalted butter, melted

Preparation:

1. Preheat the oven to 230°C (430°F). Place the ribs in the roasting pan, fat side up. Rub the top with olive oil and sprinkle with salt and black pepper. Roast the lamb for 10 minutes.
2. Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with a steel blade and pulse until finely chopped. Add the bread crumbs and lemon zest and pulse for 1 second.
3. Remove the lamb from the oven and quickly press the parsley mixture onto the surface of the meat. Drizzle with melted butter, immediately return to the oven, and roast for another 15 minutes.
4. Remove the ribs from the oven and cover with foil. Let the meat rest for 15 minutes, then cut into double-bone pieces and serve.
   
   
   This dish goes well with French Bordeaux wine.