1 kg of lamb ribs A handful of fresh rosemary A small bunch of fresh coriander 1 tsp of coriander seeds 4 cloves of garlic
Black peppers 1 L of fermented birch sap (can be replaced with apple vinegar mixed with water 1:1) Birch sap syrup
Chop all the spices and mixed together - coriander is finely chopped together with all the stalks, only leaves of rosemary are used, pepper is crushed together with coriander seeds and sea salt in pounder, peeled garlic is pressed through a garlic press, everything is mixed together and rubbed on the lamb rib. Poor over fermented birch sap and leave to marinate in the refrigerator overnight. An hour before baking, take the rib out of the refrigerator to warm up to room temperature. Grill on both sides under the lid for about 12 minutes. If baking in the oven, then at 200 degrees C for about an hour. Before ready, glaze with birch sap syrup and bake for another 5-10 minutes, depending on the chosen baking method. Serve with birch sap syrup /sauce and fresh rucola - spinach salad.