Lamb chow - recipe

Rack of lamb is a popular dish in Western Europe, representing natural cutlets on peeled ribs. Kare perfectly matches with steamed vegetables, noodles and buckwheat. Italian and French culinary traditions are simply unthinkable without this magnificent table decoration. Let's take a look at some original and delicious recipes for the preparation of a lamb's rack.

The recipe for a lamb rack in the oven

Ingredients:

For sauce:

Preparation

How to cook a rack of lamb? We divide the quarters into small portions and leave them aside for the time being. Meanwhile, we prepare a marinade for meat: mix lemon juice with olive oil, add salt to taste and chopped thyme. Pieces lightly beat off and rub them into the prepared mixture, then leave the marin marinated for 30 minutes, and after, quickly fry in a dry frying pan. Then we shift the ribs into a roasting dish and send it to a preheated oven for 180 minutes approximately for 25 minutes.

In the meantime, we are preparing a red wine sauce: melt some butter, fry the ground garlic, rosemary and basil. Then gradually pour in the red wine, bring it to the boil, filter and boil for 20 minutes on low heat. Finished lamb ribs poured with sauce and served to the table.

A recipe of a lamb rack on a grill

Ingredients:

Preparation

How to cook a square of lamb? The first part of the lamb's lamb is divided into portions with a stone. Then marinate meat: rub it with salt, finely chopped rosemary and pepper, watered with soy sauce and wine. We put the lamb in the refrigerator for about 2 hours. Then grease it with olive oil and fry it on an electric grill at a temperature of 250 degrees for 10 minutes.

A recipe of a lamb rack in breading

Ingredients:

For sauce:

Preparation

To prepare a square of lamb in a frying pan, pour a little oil, lay out the meat and fry it on high heat for 3 minutes on each side. Now we are preparing the nut coating: chop the finely peeled walnuts, garlic, thyme and rosemary. All mixed, pour a little olive oil, put salt and pepper to taste, mix well.

Now let's prepare the sauce: put dried cranberries in the meat broth, add finely chopped onions and pour in a little red wine. We mix everything thoroughly and put it on a weak fire, bring it to the boil, boil it for 10 minutes to thickening, and leave to cool. We will dip the meat with a paper towel to remove excess fat, grease it with mustard, pan it in a nut butter, wrap it tightly, for 15 minutes, in a food film and put it in the refrigerator. Next, shift the square to a greased baking sheet, send the dish in a preheated to 180 degrees oven and bake for 20 minutes. Before serving, pour ready meat with the previously prepared sauce and sprinkle on top with finely chopped fresh herbs.

Also do not forget to try the recipes of tender medallions of veal and aromatic mutton ribs , a pleasant appetite for you!