Summary

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

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Instructions

1. Mix olive oil, lemon juice, garlic, Provence herbs, pepper and salt to a marinade. Marinate the rack of lamb for 2-3 hours.
2. Heat up the grill with 2 zones (one half with and one half without coals).
3. 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.
4. In the meantime, heat the cream in a saucepan with the ingredients for the sauce and cook the rice.
5. 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.