Summary

Ingredients

• 840 g rack lamb
• 5 sprigs rosemary
• 5 sprigs thyme
• 10 colored peppercorns
• 4 allspice grains
• 3 juniper berries
• 6 clove (s) garlic
• 20 small vine tomato (s)
• 2 zucchini, as straight as possible
• olive oil
• salt and pepper

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Instructions

1. A rack of lamb, that is the front back with the rib bones, is not so easy to get ready to cook in medium-sized cities in Germany (northwest). Most butchers don`t have it on sale, but if they do, it`s frozen and not ready-to-cook for direct preparation.
2. For me, ready to cook means that the rib bones are exposed and the bone of the spine is completely removed, so that the meat between the individual rib bones can also be easily cut into chops. I showed my butcher this with photos and explained to him how I imagine it from the cook`s point of view. This square is now part of his standard program, so that every saleswoman knows what it should look like when I order it.
3. The outer shell of fat is carefully removed with a knife the day before or at least a few hours before preparation, the lean meat should not be injured or cut away. This makes the square slimmer and then weighed 780 g for me. To flavor it, I mortar the pepper mixture together with allspice grains and juniper berries, mix it with 2 tablespoons of olive oil and a pressed clove of garlic.
4. Spread the marinade on the square, cover with sprigs of rosemary and thyme, wrap in foil and leave to rest in the refrigerator. About 2 hours before cooking, the meat should be taken out of the refrigerator so that it can reach room temperature.
5. Preheat the oven to 80 °.
6. Heat olive oil in a pan with pressed garlic cloves, rosemary and thyme sprigs and fry the loaf for about 5 minutes on all sides. Put the pan in the oven and cook the loaf for 30 minutes.
7. In the meantime, cut four thin, wide strips around the courgette and discard the white inside. Cut the strips into thirds or quarters again, blanch them in boiling water for a minute, drain them through a sieve, chill them cold and dry with paper towels. Heat 1 - 2 tablespoons of olive oil in a pan, add the strips, toss and season with salt and pepper.
8. If possible, leave 5 tomatoes on the branch, wash, dry with kitchen paper, place in a saucepan with a pressed garlic clove, pour 4 tablespoons of olive oil over it and simmer in a closed saucepan for about 15 minutes over low heat.
9. There are also baked potatoes or fried potato quarters. The tomato and olive oil liquid serves as a sauce, seasoned with a little salt and pepper and served with the meal.