Roasted rack of lamb

Votes: 16

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

Rack of lamb is a dish that captivates first with its luxurious and appetizing appearance, and then with its amazing flavor, which is enhanced by a brief marinade before grilling. Fresh herbs (rosemary, thyme), garlic, cayenne pepper, and olive oil make an excellent marinade. Whisk all the ingredients in a food processor and let the meat soak for about an hour, then grill until crispy. The rack of lamb is tender and juicy, with a spicy flavor and aroma of Mediterranean herbs and garlic.

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:

2 large cloves garlic, crushed
1 cup fresh rosemary leaves
1 teaspoon fresh thyme leaves
A pinch of cayenne pepper
Coarse sea salt
2 tbsp. l. olive oil
6 lamb ribs with meat, about 2 cm thick.

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the garlic, rosemary, thyme, cayenne pepper, and salt in a food processor fitted with a metal blade. Pulse. Add the olive oil and process until a paste forms. Rub the paste onto both sides of each bone-in patty and marinate for at least 1 hour in the refrigerator. Remove the meat from the refrigerator and bring it to room temperature, which will take about 20 minutes.
Heat a grill pan over high heat until smoking, add the meat, and cook for about 2 minutes. Flip and cook for another 3 minutes for medium-rare or 3.5 minutes for medium.

Categories:

recipe / Main courses / Meat / Giada De Laurentiis

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