Directions

1. Clean the meat of excess fat, make cuts between each rib and free the bone as much as possible. Place the ribs in a bowl and season with salt, pepper, rosemary and thyme. Also add the oil and massage the meat well. Add a clove of garlic and cover with foil. Let the meat rest for 2 hours in the refrigerator.

2. Grease an oven dish, place the ribs in the center, wrap the bone with aluminum foil. Bake at 200°C for 50 minutes.
3. Cook the beets and 1 potato in boiling water. Blend the beets and potato with some cooking water. Add salt and pepper and cool it down.
4. Cook the zucchini and 1 potato in boiling water. Blend the zucchini and potato with some cooking water. Add salt and pepper and cool it down.
5. Serve the lamb with the cream of beets, the cream of zucchini, a quenelle of ricotta cheese and Giusti Balsamic Vinegar of Modena.