Lamb chops with roasted vegetables and honey

First we prepare our marinade. Place the ribs in a pan and pour the mixture we prepare as follows: Mix the wine, vinegar, orange juice, honey and olive oil. Whisk well until smooth. In the pan with the ribs, spread the sliced onion, garlic, peppercorns, and oregano and pour over the liquid mixture. Leave out of the fridge for an hour or in the fridge (if we want more intensity and flavor) overnight. Remove the ribs from the marinade, sprinkle a little olive oil and season with salt and pepper. Then strain the marinade and set it aside. We will use it to make our sauce. Grill the ribs.

When you finish grilling, place the dried leaves from the fir tree at the bottom of a pot or Dutch oven. Place the fresh leaves on top. Light a fire on the bottom in order for the dry leaves to emit smoke and place the ribs on the green leaves. Cover with the lid and leave for a minute, so that they get the smoking flavor. Meanwhile, season the vegetables with salt and pepper and grill them, while cooking the marinade in a pan, until it becomes a thick sauce. Serve by placing the grilled vegetables at the bottom of the plate and the smoked ribs on top and finish by pouring the honey sauce over them.