Edges with rosemary and baked potatoes

Baked lamb ribs are the very food that will easily decorate any festive table. For those. who loves mutton edges will be a real discovery in cooking. The combination of tender lamb ribs with rosemary and potatoes gives an amazing taste and aroma that will please any gourmet.
Cut the ribs into portions about 10 by 10 cm in size and carefully beat them off with a meat hammer. Sprinkle each piece with pepper, salt and rosemary. Now take care of the potatoes. Peel it and cut it into small pieces. Then carefully put the potatoes in a greased frying pan and fry until cooked together with the mushrooms. By the way, you can take champignons as whole frozen or canned cut in order to shorten the cooking time.
While the potatoes are being fried in the pan, take care of the cheese and garlic. Grate the parmesan on a fine grater, and pass the garlic through a garlic press.
For the next stage we will need a small saucepan. Put the potatoes and mushrooms in it, sprinkle everything with grated cheese and garlic. Then put it in the oven, preheated to 200 degrees, and bake for 5 minutes.
Fry the lamb ribs in vegetable oil while the potatoes are baking.
When serving to the table, put the finished edges on a plate, place the finished potatoes next to it, which, if desired, can be poured with a small amount of mayonnaise.
Bon appetit!