When baking meat on a spit, you can stuff its cavity with a filling of herbs, but the filling, if you do not make it very thick, tied with eggs, usually falls out of meat. But most people prefer the filling not thick, but slightly crumbling. You can, for example, stuff already baked meat, and use small young potatoes as a filling.
As a side dish, the “Honorary Guard” dish can be served everything that is usually served to the meat lamb, but the best side dish is stuffed tomatoes that are laid out around meat on a serving dish.
On 7 – 8 servings:
The front edge of the back, cut along the two parts along the ridge with a remote spine and left ribs 1 pcs.
Salt and pepper
Chopped thyme or crushed rosemary 2 h. l.
Pick up the skin at the ends of the ribs and cut off the skin and fat from bones; Scrap the meat. Make the skin on strips or rhombuses.
Pour salt, pepper and thyme or rosemary into meat. Put pieces of carcass on their thick side, up the ends of the ribs, so that the ends of the ribs look at each other. Place pieces in such a way that sticking bones, alternating, cross each other. Meat “bristles” and will become like a number of crossed swords. It looks very attractive.
Dry the meat on a spinning. Protect protruding bones from burning with a piece of aluminum foil. Bake in pre -heated to 190 with the oven for an hour and a half. Cut the meat into pieces in the form of chops, at the rate of two chops per person.