Oven-Baked Lamb Ribs in a Skillet with Hasselback Potatoes

The Le Creuset skillet is a 100% iron pan that can go on the stovetop as well as in the oven. Patricia, author of Sabores&Momentos, she shows us today with this very easy-to-make recipe, using only the oven, and with a fabulous presentation in the skillet.

We are already back from vacation, with a lot on our plates and plenty of new recipes and dishes we want to try… but so many heavy meals and dinners at our house have left us a bit overwhelmed, and you too??

At home, diets with the little ones are out of the question, but we do talk about oven-made recipes with less fat.

Le Creuset iron skillet, Bérard olivewood board and Pallarès knife

Since we are all swamped with work, especially now after the holidays, we look for easy and simple recipes that can work for a weekday dinner as well as Sunday lunch! That's why today I propose a recipe for flavorful lamb ribs that, with a simple seasoning and a touch of oven in our Skillet in just a few minutes will give us a delicious main course! But so they don't come alone, we'll accompany them with Hasselback potatoes, which whenever I make them at home to go with meat are always a guaranteed hit!

The recipe for these potatoes comes from a hotel of the same name in Stockholm. Although there are many versions, I bring you this one that is very simple and tasty and is the perfect accompaniment for these juicy ribs… and of course also prepared in the Skillet, that's why I have two!!

INGREDIENTS

Potatoes - the amount for the people you have at home (1 per person if medium, 2 if small)
1 head of garlic
AOVE (Extra Virgin Olive Oil)
Dried and/or fresh thyme
Dried and/or fresh oregano
Salt and pepper
Lamb ribs - the amount for the people you have at home (3/4 per person)
Dried and/or fresh thyme
Soy sauce
Flaky salt
Freshly ground pepper
Pistachio oil or almond oil (optional)

PREPARATION

Preheat the oven to 200ºC. Wash the potatoes and to cut them into half-centimeter slices I found a fantastic trick online: using two wooden spoons with round handles of the same diameter, one on each side of the potato on a cutting board (as you can see in the photo), and this way we avoid cutting all the way through.

Le Creuset iron skillet, T&G wooden spoons, Bérard olivewood board and Pallarès knife

Once cut, place them in our skillet (or if not, if you are many, you can use a ceramic baking tray or cast iron), along with the head of garlic to which we have previously cut off the top. Drizzle everything with a good splash of extra virgin olive oil (or you can instead use La Tourangelle pistachio oil or almond oil, it gives a special touch that works great), salt, freshly ground pepper and the fresh herbs on top.

Bake for about 45-50 minutes (depending on the size of the potatoes) and a couple of times during baking, we will drizzle olive oil over the potatoes again.

While the potatoes are in the oven, we can start preparing the lamb chops, placing them in our skillet (or if there are many of you, in a ceramic or cast iron baking tray) and proceed to season with a generous splash of extra virgin olive oil, a dash of soy sauce that will give the meat a delicious flavor, the flaky salt, freshly ground pepper and the fresh herbs, especially thyme which in addition to fresh you can sprinkle a handful of dried.

Once about 35-40 minutes of the potatoes' baking time have passed, put the meat in the oven on the top tray, watching that it cooks but doesn't overcook, since the lamb rib pieces, being small pieces, don't take long.

When we see that both dishes are ready, take them out and straight to the table! One suggestion: drizzle the potatoes again before serving with a thin stream of extra virgin olive oil and don't forget to squeeze the roasted garlic cloves with a fork and mix them with the potato, they'll be a delicious bite!