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Roasted lamb and Brussels sprouts

Ingredients
Makes 4 servings
1/3 cup extra-virgin olive oil
4 tablespoons fresh lemon juice
3 bay leaves, broken in half
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh rosemary leaves
3-3 1/2 pounds lamb rib
1/4 teaspoon kosher salt
Ground black pepper
1 Pound of Brussels sprouts

Method
For the lamb
In a no reactive bowl or a zip-top bag, mix together the oil, lemon juice, bay leaves, thyme, rosemary, and pepper. Rub this mixture into the lamb rib and put the chips into the bowl or bag with the marinade. Seal the container, refrigerate and marinate for at least 1 hour, or as long as overnight.

If possible, remove the ribs from the refrigerator an hour before cooking to bring them to room temperature. (if you can't do this, add a couple of minutes to the cooking time).  Heat the broiler and broiler pan for at least 10 minutes before cooking. Remove the ribs from the marinade and scrape the herbs. Pat dry and season them with the salt. Put the ribs under the broiler and cook for about 5 minutes on the first side; turn them and cook about 3 minutes for a rosy center.

Brussels Sprouts

Cook 1 pound Brussels sprouts in one liter of water with one teaspoon of salt for about 5-10 minutes (until tender). Pour melted butter and black pepper on them and serve with baked or cooked potatoes with the lamb ribs.

  
 

Blinis with sour cream and caviar

Ingredients
1 1/2 cups buckwheat flour, sifted
1 cup all-purpose flour, sifted
2 cups milk
1 yeast cake
1/2 cup hot water
3 large eggs, separated
3 tablespoons melted butter
1/2 teaspoon salt
1 teaspoon sugar
To serve:
1/4 cup chopped chives
2 ounces black sturgeon caviar
1 cup sour cream

Method
In a large bowl mix together 3/4 cup of the buckwheat flour, the  all-purpose flour and 1 cup of the milk.

Dissolve the yeast cake in the hot water and add to the flour mixture.  Mix well. Cover and set in a warm place to rise (about 3 hours) until  doubled in bulk.

Beat the dough down and add the remaining 3/4 cup of buckwheat flour.  Cover and set to rise again for about another 2 hours.

Add the rest of the milk and beat until smooth.

Beat the egg yolks with the melted butter and add.

Beat the egg whites until stiff but not dry; add the salt and sugar.  Fold the beaten whites into the batter and let stand for 20 minutes.

Drop the batter by spoonfuls onto a hot, lightly greased griddle,  making small cakes. Brown on both sides; turn once.

Set aside on a warm platter.

Put the chives, the caviar and the sour cream into individual dishes.

Put a spoonful of caviar into the middle of a cake (or blini) and put  a spoonful of sour cream on top of that. Sprinkle chives over and fold  the blini.

To serve:
Arrange the filled blinis on a platter or let each person make their  own at the table.