Fried rack of lamb will be the decoration of any festive table. But to create a mouth-watering and tasty dish, you need to choose the semi-finished product correctly. Therefore, if it is not possible to buy meat "first hand", then dwell on how to do this in a supermarket.
Keep in mind the following:
- Buy only young lamb, as such a semi-finished product is the most healthy, delicate and fragrant, because the babies only eat breast milk. The meat of milk lamb (up to six months) is almost white, like chicken; fat (up to twelve months) - pink. The two-year-old lamb has dark red.
- Lamb rack in the supermarket should be purchased only from New Zealand, because only there immediately after birth they are neutered. In this case, the meat does not have a specific smell of lamb, which everyone knows about.
From a properly chosen rack of lamb, you can cook a unique dish with Provencal herbs. It will be necessary to take a kilogram of the semi-finished product for six people. Carefully clean it from excess fat and chop into portions.
Thyme and rosemary leaves (one large bunch), chop very finely, mix with pepper, salt and ten cloves of garlic, which is not recommended to cut, and crush using a knife (flat side).
Mix all the ingredients thoroughly with a little balsamic vinegar and grate the rack of lamb. It is better to leave for several hours so that the meat is pickled. Further options for how to cook lamb may be different.
Firstly, we recommend using the achievement of modern technology and making a rack of lamb in the air grill. To do this, set the temperature to two hundred and sixty degrees and cook for half an hour. As a result, the meat will turn pink. In order for it to become grayish inside, it will take at least forty minutes. In the middle of the process, flip the pieces to the other side.
Secondly, the lamb loin is unique if you grill it. To do this, make coals, put the meat and bring to a ready state.
Thirdly, you can bake a rack of lamb in the oven. On the bottom of a greased baking dish, put the onion circles in two layers, then sprinkle with chopped Provence herbs and unpeeled garlic cloves. Sprinkle a little with olive oil and lay out the pickled meat. Bake at a temperature of at least two hundred degrees for about an hour.
This dish must be served with sauce and garnish. There are two traditional recipes.
Stew is prepared from grilled vegetables. Place a kilogram of juicy bell pepper on a wire rack, wait for the vegetables to turn black and put in a plastic bag. Tie it thoroughly, shake it harder and leave it for ten minutes. At this time, put a kilogram of tomatoes, one leek, a pound of cauliflower and any other vegetables on the grill. Then clean everything, grind it with a knife very carefully. Add half a pack of butter to the stew, chopped cloves of garlic (determine the amount to taste), salt, chopped dill, freshly ground black pepper. Bring everything to a boil and serve with a rack of lamb in Provence.
Traditional sauce is based on currant jam. Take it half a glass and mix with the same amount of grated horseradish, pepper, 100 ml of soy sauce and a few tablespoons of balsamic vinegar. The lamb sauce should be homogeneous. Serve it only after it has stood in the refrigerator for several hours.
Sauce and garnish recipes can be changed and prepared several, for every taste. In addition, you can serve boiled potatoes on the table.
Enjoy your meal!