Lamb Ribs with Rice

1. First we cut the meat so that we had two ribs for each piece. 2. Ingredients:

• Salt - 1 teaspoon
• Onion - 1 Piece
• Ribs of sheep - 600 Grams
• Rosemary - 1/2 Art. spoons
• Round grain rice - 250 Grams
• Carrots - 100 Grams
• Vegetable oil - 50 milliliters

Instructions

1. First we cut the meat so that we had two ribs for each piece. 2. Pour the vegetable oil into the frying pan and fry the meat over a large fire until a ruddy crust is formed. At the same time, in the middle the meat remains moist. 3. Slice thin onions and on a large grater we rub carrots. Now in the frying pan you should add vegetables and meat. cook for five to ten minutes over medium heat. Then add the leaves of rosemary. 4. In the pan, where the meat is, pour rice and a little salt. In the oil, gently mix the rice. After about five minutes, we add boiling water to the frying pan, the rice should be slightly covered. It is necessary to extinguish the fire and cover the frying pan with a lid. Until water is absorbed (cook for about twenty minutes).

Servings: 4