Patagonian Cuisine

Cognac Lamb Ribs

(Serves Six)


– 6 lamb ribs
– 3 oil spoons
– 1 onion
– 50 g. butter
– 2 carrots
– 2 spoons Ketchup sauce
– 100 g. champignons or wetted dry fungi
– salt and pepper
– 1 cube vegetable broth
– 1 small cognacglass
– 1 kg. sweet potatoes
– water


Season the ribs and gild them in the butter and oil, and take them away. Use the same oil to proceed, slice and add the carrots and the onion. Put the ribs back in, along with the Ketchup sauce, the fungi or champignons and the broth. Add some water to cover and cook until the meat is tender. Add the cognac and let it all boil a couple of minutes. Serve with baked sweet potatoes.