For 2 servings of lamb, you will need:
- 200 g of lamb rib chop (bone-in, in one piece)
- 2 small potatoes
- 1 medium onion
- Juice from 1/3 of a large pomegranate
- 1 tsp of a mix of freshly ground spices (cumin, coriander, black pepper)
- Salt
- Fresh herbs
- Pomegranate seeds for serving
- 1 portion Hot Honey Classic size of 40-50 grams

1. Rub the prepared piece of lamb with freshly squeezed pomegranate juice. Sprinkle with spices and refrigerate for 2 hours.
2. Wash the potatoes with a brush and boil them in their skins in boiling water until tender, about 25 minutes. Once cooked, peel and slice the potatoes into rounds. Slice the onion into rings.
3. On a square piece of foil approximately 35x35 cm, place the potatoes and season with salt. Top with the piece of meat seasoned with spices. Arrange the onion rings on top of the meat and season again with salt.
4. Fold the foil to wrap the meat tightly, folding and sealing the edges at the top. Place the wrapped lamb on a rack in an oven preheated to 180°C (350°F). Bake for 1 hour.
5. When serving, place the potatoes and onions alongside the piece of meat. Pour the resulting sauce and Hot Honey Classic over the meat. Garnish with fresh herbs and pomegranate seeds.