Marinated spare ribs, lamb chops and schnitzel rolls

Name: Marinated spare ribs, lamb chops and schnitzel rolls
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 6 Lamb chops (approx. 450 g); 6 (approx. 400 g) Pork escalope; 300 ml Oil; 1 TABLESPOON Sweet peppers; 3 small chilies; 1 Rosemary branch; 1 kg short spare ribs; 1/2 370 ml jar of pickled roasted peppers; 1-2 stem(s) Sage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Toothpicks

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

6 Lamb chops (approx. 450 g)
6 (approx. 400 g) Pork escalope
300 ml Oil
1 TABLESPOON Sweet peppers
3 small chilies
1 Rosemary branch
1 kg short spare ribs
1/2 370 ml jar of pickled roasted peppers
1-2 stem(s) Sage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Toothpicks

Directions

1
Clean the bones of the lamb chops. Tap the cutlets 3-5 mm thin. Cut chilli into small rings. Wash the rosemary, dab dry and pluck needles from the twig. Mix oil, paprika, chilli and rosemary.
2
Pour into a flat, sealable container. Place cutlets, chops and spare ribs in the marinade and chill overnight (at least 6 hours). Put the pickled peppers in a sieve and let them drain. Wash the sage leaves and dab dry. Halve the peppers. Remove the schnitzel from the marinade and brush off the marinade. Season meat with salt and pepper. Put a half of the pepper and 1 sage leaf on each cutlet. Roll up cutlets and fix with toothpicks. Remove spare ribs and chops from the marinade, brush off the marinade and place the meat on the hot grill.
3
Season meat with salt and pepper. Put a half of the pepper and 1 sage leaf on each cutlet. Roll up cutlets and fix with toothpicks. Remove spare ribs and chops from the marinade, brush off the marinade and place the meat on the hot grill. Fry the rolls and chops for 3-5 minutes on each side. Spareribs need about 15 minutes on each side. You can also put half a lemon, mini peppers and half an onion on the grill.