Grilled rack of lamb with rosemary
Votes: 24
Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Lamb is very tender and, one might say, dietary. It has a delicate flavor and aroma. Grilled lamb loin is very piquant and appetizing. Rosemary and garlic imbue the dish with a spicy aroma and unique flavor, and when combined with olive oil, they create a Provencal atmosphere.
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:
- 12 lamb chops (about 2.5 cm thick)
- 1/3 cup olive oil
- 3 crushed garlic cloves
- 1/2 bunch chopped rosemary
- Salt for serving
We recommend
Cooking the dish according to the recipe:
- Combine olive oil, garlic, rosemary, and some salt and pepper in a zip-top bag. Add the lamb and rub it with the marinade. Seal the bag and marinate at room temperature for 1 hour or refrigerate for 24 hours.
- Preheat the grill to high heat. Remove the lamb from the bag and discard any excess marinade. Grill the lamb rack for 2-3 minutes per side, until desired doneness is reached. Let it rest for 5 minutes. Sprinkle the natural patties with a little sea salt and serve.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
Categories:
recipe / Main courses / Meat
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