Marinated rack of lamb

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 6
Calories 998, total fat 92 G., saturated fats 30 G., proteins 35 G., carbohydrates 7 G., fiber 1 G., cholesterol 155 mg, sodium 788 mg, sugar 3 G.

For especially juicy, melt-in-your-mouth lamb ribs, marinate them for a couple of hours in a mixture of olive oil, balsamic vinegar, and aromatic herbs. Set some of this marinade aside for serving, so you can dip the lamb in it and savor the sumptuous flavor combination of seared meat, tart balsamic vinegar, and refreshing notes of mint and rosemary. This recipe calls for grilling the ribs: just a few minutes is enough to create a delicious crust and keep them juicy inside. If you prefer your meat more done, add another minute on each side.

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.

Ingredients for the recipe:

1 cup olive oil + extra for greasing the pan
0.5 cup aged balsamic vinegar
2 tbsp chopped fresh parsley
2 tbsp chopped fresh rosemary
1 tsp ground cumin
4 cloves garlic, finely chopped
0.5 cup chopped fresh mint
16 small lamb cutlets on the bone (about 1.5 kg), bones removed
2 tablespoons lemon zest + 2 tablespoons lemon juice

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium bowl, combine the olive oil, balsamic vinegar, parsley, rosemary, cumin, garlic, and 2 tablespoons of mint. Place the lamb in a zip-lock plastic bag and pour half the marinade over it. Season with salt and pepper, seal the bag, and refrigerate for 1-2 hours.
Add the lemon zest and juice and the remaining 6 tablespoons of mint to the remaining marinade and whisk until evenly distributed. Season with salt and pepper and set aside.

Heat a large grill pan over medium heat until very hot; lightly coat the pan with olive oil.
Remove the lamb from the bag and discard any excess marinade. Season the lamb with salt and black pepper. Grill in a grill pan, turning once, for about 3 minutes per side for medium-rare.

Serve the lamb with the remaining marinade.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Pickled dishes / Easter / Main courses / Meat

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