Rack of lamb both tastes good and looks impressive. It's not as difficult as it looks and turns out very juicy, if you use a cooking thermometer, so you don't cook it for too long.
1.5 kg square
Make marinade from:
2 tablespoons honey
2 tablespoons dijon mustard
1 teaspoon garlic from the tube
juice of 1/2 lemon
1 teaspoon rosemary from a bottle, if necessary. 2 teaspoons dried
Leave the rack of lamb in the marinade for at least two hours, but preferably overnight, so that the flavors settle better in the meat. The rack of lamb is quickly fried on each side on the grill or in a grill pan. Insert a roasting thermometer and place the browned carré in the oven at 125 degrees for approx. 20 minutes, until the thermometer reads 55 degrees. Let it rest for a while before cutting into it, so that all the juice does not run out. When dividing the rack of lamb, you cut between the "sticks" and 2-3 bones are suitable per person.
1/2 finely chopped onion
a little butter for frying
2 cloves finely chopped garlic
4 dl red wine
2 tablespoons good and sweet balsamic vinegar
2 bay leaves
1 sprig of rosemary
4 dl good lamb power
100 g butter
1 ss maisenna
Salt and pepper
Shine the onion in a little butter. Add garlic, balsamic vinegar and red wine and let it boil to 1/4 of the amount of liquid. It takes approx. 30 min. Add kraft, laurel and rosemary and cook for another 20 minutes. Strain the mixture and add the cornstarch. Bring to a rapid boil and add the butter. When the butter has been added, the sauce should not boil anymore, only stir in until the butter has melted.
You can find the recipe for the root vegetables here
I have served the rack of lamb with mashed potatoes, for which you can find a perfect recipe here
You will find plenty of both exciting and traditional recipes with lamb here .
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