BAKED LAMB RIB
Orkide Sunflower Oil
INGREDIENTS 
4 lamb ribs, deboned - and 1 more with the bone
100g of carrots
100g of cucumber
Thyme, salt, whole black pepper
100g of tomato sauce
100g of carrots
100g of cucumber
Thyme, salt, whole black pepper
100g of tomato sauce
RECIPE 
Grind the whole black peppers in a mortar
Season the lamb ribs with salt, pepper and thyme, fry it in a pan in Orkide Sunflower oil for about 15 minutes, and in a pre-heated oven for about 13 minutes.
Use a peeler to slice thin stripes of cucumber. Roll it in flour and fry it in plenty of boiling oil until golden.
Make a bed on the plate of fried vegetables, lay the meat on top and finally mix the juice of the meat with tomato sauce and pour it over the meat.
Gratia our Executive Chef Nejdet Polat
Season the lamb ribs with salt, pepper and thyme, fry it in a pan in Orkide Sunflower oil for about 15 minutes, and in a pre-heated oven for about 13 minutes.
Use a peeler to slice thin stripes of cucumber. Roll it in flour and fry it in plenty of boiling oil until golden.
Make a bed on the plate of fried vegetables, lay the meat on top and finally mix the juice of the meat with tomato sauce and pour it over the meat.
Gratia our Executive Chef Nejdet Polat
