Lamb meat is very tender and, one might say, dietary. It has delicate taste and aroma. A grilled young loin lamb looks very piquant and appetizing. Rosemary and garlic fill the dish with a spicy aroma and unusual taste, and in combination with olive oil create the atmosphere of Provence.
Recipe author – Nancy Fuller
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 lamb ribs with loin (about 2.5 cm thick)
- 1/3 Art. olive oil
- 3 crushed cloves of garlic
- 1/2 bunch chopped rosemary
- Feed salt
Recipes with similar ingredients: lamb, garlic, rosemary
Recipe preparation:
- Combine olive oil, garlic, rosemary and a little salt and peppers in a package with a fastener. Add the lamb and rub it. marinade. Seal the bag and leave to marinate at room temperature for 1 hour or put in the refrigerator for a day.
- Heat the grill to high heat. Remove the meat from the bag and remove excess marinade. Grill rack of lamb for 2-3 min on each side, to the desired degree of readiness. Leave on 5 minutes. Sprinkle a few marine cutlets with natural salt and serve.
