Grilled lamb rack with garlic

Rack of lamb is grilled in whole layers and then chopped on separate bones cutlets. So they turn out more juicy and gentle. And amazing taste gives them applied to meat before hot pasta made from baked garlic mixed with fresh herbs parsley, rosemary and thyme. The fragrance is indescribable and in frying time, and when serving. Garlic can be baked in the oven in advance. Rack of lamb is best prepared to weak or medium roasting. In order not to spoil this delicious and rather expensive cut is recommended during

Time for preparing

использовать термометр для мяса. Time: 1 hour. 10 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 head garlic
• 3 tbsp. l olive oil + about 1 tbsp. l for baking garlic
• 1/4 tsp red pepper flakes
• 1 tbsp. l chopped parsley leaves
• 1 tbsp. l finely chopped rosemary
• 1 tbsp. l finely chopped thyme
• 3 cuts of lamb ribs weighing 0.7 kg. each stripped at the ends of the bones

Recipes with similar ingredients: garlic, red pepper flakes, parsley, rosemary, thyme, lamb

Recipe preparation:

1. Preheat the oven to 175 ° C.
2. Cut off the top of the head of garlic. Sprinkle it about 1 tbsp. l olive oil, salt and pepper to taste and wrap in aluminum foil. Bake in the oven for 30 minutes, then remove and cool.
3. After the garlic has cooled, squeeze the baked cloves out peels in a small bowl. Add 3 tbsp. l olive oil, red pepper flakes and fresh herbs. Salt and pepper over to taste. Mix thoroughly to make a paste.
4. Sprinkle the meat with salt and pepper, then grate it evenly garlic-herbal paste.
5. Preheat the grill to moderate heat (see Note)
6. Fry the rack of lamb meat down for about 3 minutes on one side. Turn over and fry on the other side for 5 minutes for weak roasting. For medium fry, fry a little longer (see Note).
7. Transfer the rack of the lamb from the grill to the dish and cover with foil. Allow the meat to rest for 10 minutes, then chop between ribs for individual cutlets.
   

   Note

   To determine the degree of heat of the grill, raise your hand 12 cm. Above grill. If you endure no longer than 3-4 seconds, then the grill is ready. The internal temperature of the meat of low-roast lamb will be 52 ° C. For medium fry, fry to a temperature of 55 ° C.