Lamb rack is the dish that conquers first with its luxurious and mouth-watering view, and then amazing taste, which only win if lamb ribs for a short time before frying pickle. Fresh greens are perfect for marinade (rosemary, thyme), garlic, cayenne pepper and olive oil. Beat all the ingredients in a food processor and leave in this mixture meat for about 1 hour, and then fry in a grill pan until the appearance of fry marks. Rack of lamb is tender and juicy with a spicy taste and aroma of Mediterranean herbs and garlic. Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 large cloves of garlic, crushed
- 1 tbsp. fresh rosemary leaves
- 1 tsp fresh thyme leaves
- Pinch of cayenne pepper
- Coarse sea salt
- 2 tbsp. l olive oil
- 6 mutton ribs with meat, about 2 cm thick.
Recipes with similar ingredients: garlic, rosemary, thyme, pepper ground cayenne, lamb
Recipe preparation:
- Put garlic in a food processor with a metal blade, rosemary, thyme, cayenne pepper and salt. Grind on pulse mode. Pour in olive oil and grind to a paste. Rub paste on both sides of each cutlet on the bone and leave them marinate for at least 1 hour in the refrigerator. Take the meat out refrigerator and bring to room temperature; it will take about 20 minutes.
- Heat the grill pan over high heat until it starts smoke, put the meat and fry for about 2 minutes. Flip and fry for another 3 minutes for light roasting and 3.5 minutes for medium roasting.
