How to cook
Grate the garlic and ginger (without peeling it) on a fine grater. Mix them with the soy sauce, olive oil and black pepper and rub the lamb ribs well with this mixture. They can be left whole or can be cut in half for two separate portions.
Place them in a bowl, cover it with cling film and refrigerate it for 4-5 hours.
When the ribs are well marinated, put them in a pan greased with olive oil and pour a little white wine and sprinkle them with mint. Pour the water on the bottom of the pan and wrap it with aluminum foil.
Bake at 302°F (150 degrees), on low heat for 1 hour and 20 minutes.
Cut the potatoes into thin slices without peeling them. Season them with salt and roll them nicely in olive oil. They are distributed in the pan next to the lamb, where there should still be some liquid left, since so far the ribs have only been stewing. If you still want, you can add more water or olive oil.
Remove the foil, raise the temperature to 356°F (180 degrees) and roast the lamb with potatoes until the potatoes are completely cooked and the meat forms a golden crust - about 30 minutes or more, if necessary.
Fragrant, tender and delicious lamb ribs with ginger that will have you licking your fingers!
Enjoy your meal!