Rack of lamb in Provence. Recommendations and recipe

A roasted square of lamb will be an ornament of any festive table. But to create an appetizing and delicious dish you need to choose the right semi-finished product. Therefore, if there is no opportunity to buy meat "at first hand", then we will stop at how to do it in the supermarket.

Keep in mind the following:

• Acquire only a young lamb, since such a semi-finished product is the most useful, tender and fragrant, since babies are fed only by mother's milk. Milk lamb meat (up to six months) is almost white, like chicken; Fattened (up to twelve months) - pink. At two years old lamb - dark red.
• Rack of lamb in the supermarket must be purchased only from New Zealand, because only there immediately after birth they are castrated. In this case, the meat does not have a specific smell of lamb, which everyone knows about.

From the correctly selected carat of lamb, you can prepare a unique dish with Provencal herbs. It will be necessary to take a kilogram of semi-finished product for six people. It should be carefully peeled off excess fat and chopped into portions.

Leaves of thyme and rosemary (one large bunch) are finely chopped, mixed with pepper, salt and ten cloves of garlic, which is not recommended to cut, but crush with a knife (flat side).

Mix all the ingredients carefully with a small amount of balsamic vinegar and grate the sauce of the lamb. It is better to leave for a few hours, so that the meat is marinated. Further options for how to cook lamb can be different.

Firstly, we recommend taking advantage of the achievements of modern technology and making a lamb rack in aerogrill. For this, the temperature is set at two hundred and sixty degrees and is prepared for half an hour. As a result, the meat will turn pink. For the same to become gray inside, it will take at least forty minutes. In the middle of the process, turn the pieces to the other side.

Secondly, lamb chicken turns out to be unique if it is grilled. To do this, make the coals, lay out the meat and bring to a ready state.

Third, you can bake the lamb's rack in the oven. On the bottom of a greased baking dish, place the circles of onions in two layers, then sprinkle with seasoned Provencal herbs and uncooked garlic cloves. Sprinkle a little olive oil and put 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 vegetables on the grill. Kilogram of juicy Bulgarian pepper put on the grate, wait for the vegetables to turn black and put in a cellophane bag. He carefully tied, shake stronger and leave for about ten minutes. At this time, put a kilogram of tomatoes, one leek, half a kilo of cauliflower and any other vegetables on the grill. Next, clean everything, crush the knife very carefully. Add in the stew half a pack of butter, chopped garlic cloves (amount to taste), salt, chopped dill, black freshly ground pepper. Bring everything to a boil and serve along with the square of lamb in Provence.

Traditional sauce is made based on currant jam. Take it half the glass and mix with the same amount of finely grated horseradish, pepper, 100 ml of soy sauce and a few spoons of balsamic vinegar. The sauce for the lamb should turn out to be homogeneous. Serve it only after it has stood for several hours in the refrigerator.

Recipes of sauce and garnish can be changed and cook several, for every taste. In addition, you can serve a whole potato on the table.

Bon Appetit!