Rack of lamb
Rack of lamb - a classic grill dish
Rack of lamb – a classic grill dish
Ingredients
- 6 chops from the saddle of lamb
marinade
- 4 garlic cloves, pressed
- 1 tsp salt
- 40g Dijon mustard
- 2 tbsp red wine vinegar
- 3 teaspoons fresh rosemary, finely chopped
- 2 tbsp lemon juice
- 2 tsp sugar
- 75 ml olive oil
Instruction
- For the marinade, press garlic into a small bowl. Stir in salt, mustard, vinegar, rosemary, lemon juice and sugar. Then slowly stir in the olive oil.
- Place the chop strands in two tear-proof freezer bags and pour half of the marinade over each. Marinate in the fridge for at least 6 hours or ideally overnight.
- Preheat grill to HIGH. Lower the temperature to MEDIUM and lightly coat the rack with vegetable or olive oil
- Place the chop strands with the meaty side down on the grill and cook for 4 minutes. Turn a quarter to create a grill pattern and cook for another 3-4 minutes.
- Turn the chop strands onto the boney side and cook for 8 minutes. Then place the strands together with the rib tip facing up and cook for another 8 minutes. Wrap in aluminum foil and let rest for 5 minutes before cutting. Cut into individual chops and garnish with fresh rosemary sprigs.
Das werden ich als erstes mit meinem neuen Broilking ausprobieren!
Hört sich extrem lecker an – danke für den Tipp
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