Ingredients:

• Fresh lemon zest from 2 lemons
• 1 tablespoon fresh oregano or 1 teaspoon of dried oregano
• 1 ¼ teaspoons salt
• pepper (as you like)
• 8 lamb ribs
• ¼ cup whole sesame “Baracke” tahini
• ¼ cup yogurt, recommended Greek style
• ¼ cup chopped to squares peeled cucumber
• ¼ cup lemon juice
• 2 grinded garlic cloves
• 1 tablespoon fresh chopped parsley
• 2 teaspoons fine olive oil

Insructions:

Preheat oven to 400 degrees Celsius.

• In a small bowl, mix lemon zest, oregano, salt and pepper. Spread the mixture over the lamb ribs from both sides. Let it rest for 10 – 60 minutes in fridge.
• Meanwhile, mix tahini, yogurt, cucumber, lemon juice, garlic, parsley and salt in a small bowl. Add as much water as necessary to get wanted smooth texture of sauce.
• Heat the oil in a pan on top of medium- high flame.
• Add the lamb ribs, cook until one side is brown enough (about 2 minutes).
• Move the pan with ribs to oven, and roast for 8-14 minutes (depends on meat thickness).
• Serve the ribs with tahini sauce on the side.