Rack Of Lamb from Grill with Lemon-rosemary-ginger Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 rack lamb (s), approx. 800 g
- 0.5 ½ lemon (s), juice it
- 6 tablespoon olive oil
- 2 tablespoon garlic, finely chopped
- 1 tablespoon Herbs Provence
- 1 teaspoon pepper, black, freshly ground
- 1 tablespoon sea salt, coarse
For the sauce:
- 200 ml cream
- 2 tablespoon ginger, chopped
- 2 tablespoon garlic, finely chopped
- 2 tablespoon rosemary, just the needles, fresh, chopped
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper, black, fresh, ground
- 1 lemon (s), grated zest
- 0.5 ½ lemon (s), juice it
- 2 cups basmati rice, cooked, as a side dish
Print Recipe
Pin Recipe Instructions
- Mix olive oil, lemon juice, garlic, Provence herbs, pepper and salt to a marinade. Marinate the rack of lamb for 2-3 hours.
- Heat up the grill with 2 zones (one half with and one half without coals).
- Sear the rack of lamb over the embers for about 4 minutes on both sides. Then continue grilling indirectly with the lid closed until the core temperature is 65 degrees.
- In the meantime, heat the cream in a saucepan with the ingredients for the sauce and cook the rice.
- To serve, portion the rice in the middle of the plate and pour the sauce over it. Divide the rack of lamb into 4 parts and serve over the rice.
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