Because wine and lamb can not be missing from the Easter menu, we thought to offer you a simple and delicious recipe that will highlight a valuable Romanian variety.
Prepare, in a bowl, a marinade from a glass of Dragasani Black (200-300 ml), three tablespoons of olive oil, 1-2 teaspoons of balsamic vinegar, 2-3 branches of rosemary (you can also use thyme or basil, as you prefer), 3 bay leaves, salt, pepper and paprika (to taste). Let the ribs marinate in the covered bowl for at least an hour (they can stay for a whole day, in the fridge), then put all the mixture in the pan, in the oven, with or without potato cubes, boil for 10 minutes in salt water, beforehand.
From here, it all depends on your patience. For quick cooking, loosen the ribs individually and leave them 45 minutes at 185-200 degrees. If you are not in a hurry, leave the ribs whole, place them on half-onion (so that they do not stay in direct contact with the tray), and leave them at least 90 minutes in the oven, periodically sprinkling them with the sauce in the pan.
When you put them on the table, bring the rest of the wine from the bottle of Black of Dragasani, taking care, depending on the number of guests, to have a sufficient reserve in the fridge (calculate a bottle at 2-3 people). The combination of lamb and Black is juicy, the rounded tannins of the wine highlighting the tenderness and juiciness of the meat. We promise you, it’s delicious!