Lamb ribs with loin pickled in garlic and anchiose paste

We throw the garlic head into the embers for 1 minute. Pour the ingredients of the marinade, pour it into a bowl, squeeze the garlic and wrap everything very well into an almost homogeneous mass. Wrap the bones in foil, rub the meat with the resulting broth and keep at room temperature for 30 minutes. Bake in indirect heat at 220-240 ° C for 20-40 minutes until the desired level of meat is cooked. (I like the average roast, the internal temperature of the lamb is 55-57 ° C.) Pull from the grill, cut and sprinkle with roasted Jamon Serrano ham. INGREDIENTS 2x400 g of lamb ribs with loin 80 g of Spanish dried ham (Jamon Serrano), chopped and roasted

INGREDIENTS

2x400 g of lamb ribs with loin
80 g of Spanish dried ham (Jamon Serrano), chopped and roasted

Marinade:
1 head garlic
6 anchovies preserved in oil
1 teaspoon smoked peppers
1 lemon juice
4 tbsp chopped parsley
6 tbsp olive oil
Salt, pepper