Pan-fried rack of lamb with lemon
Votes: 2
Time: 15 minutes plus marinating time
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This recipe features a delicious rack of lamb pan-fried—simple and quick. But the flavor is fantastic. This is all thanks to the marinade of lemons, garlic, fresh mint, and rosemary, in which the meat marinates for about an hour. Before frying, the rack of lamb is cut into individual bone-in cutlets. To make them look more appetizing and elegant, the exposed bones must be trimmed of meat. Frying the individual cutlets takes just a few minutes. They turn out juicy, with refreshing and spicy notes that pleasantly complement the meat without overpowering it.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 16 lamb cutlets on the bone (1 - 1.3 kg), clean the bones
- 3 cloves garlic, crushed
- 2 lemons, halved and thinly sliced
- 0.5 cups olive oil
- 6 sprigs of mint, leaves torn
- 4 large sprigs of rosemary, leaves torn
- 2 tsp paprika
We recommend
Cooking the dish according to the recipe:
- Combine the garlic, lemons, olive oil, mint, and rosemary in a large bowl. Sprinkle the bone-in patties with paprika and season with salt and pepper to taste; add them to the bowl and toss to coat with the oil and herbs. Cover and marinate at room temperature, turning occasionally, for about 1 hour.
- Heat a large cast-iron skillet over high heat. Fry the lemon-studded patties, a few at a time, until golden brown, about 3-4 minutes per side. Serve the rack of lamb with the lemons.
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