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Lamb chops in the style of Olot

Lamb chops in the style of Olot

Enjoy these rack of lamb, roasted in the oven with a topping of cannellini beans, fresh herbs, and bacon.

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Recipe from Josep Xicota, CommonsDelinker (Wikibooks), adapted by Recette de cuisine · · updated on

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Originating from the town of Olet in Catalonia, this traditional recipe is a delight for meat lovers.

Ingredients and directions

  • Prep time20 min
  • Cook time50 min
  • Resting20 min
  • Total1 hr 30 min
  • DifficultyMedium
  • Cooking methodfour

Ingredients

4 people
  • $7.93
  • $0.03
  • $0.13
  • $0.97
  • $0.70

Directions

  1. Trim the ribs and score them with the cansalada slices. Place them in a dish covered with oil paint. Bake for 30 to 35 minutes.
  2. Next, wrap each rib with two pieces of cansalada (a type of cured beef) and tie them together. Place them, one by one, in a pot with the bacon, fresh herbs, salt, white pepper, and meat broth. Cook gently (for 20 to 30 minutes). Once cooked, untie the ties, ensuring that the cansalada remains attached to the ribs, and serve them very hot.

Equipment

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Before you start

Ingredients

  • 16 tender pieces of lamb
  • 150 g of canneloni, cut into thin slices
  • 300 g of canneloni, cut into strips or steaks (no more than 32 pieces)
  • 1 manat of fresh herbs: parsley, chives, and basil
  • Salt
  • White pepper, ground
  • 2 tablespoons of oil paint
  • 80 g of bacon
  • One cup of a hearty breakfast, filled with meat broth.

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