Grilled Lamb Rack with Garden Seasonal Vegetables
1.
Preheat the oven to 220°C.
2.
Trim the sheep frame and remove the spine. Poke small holes in the fascia to avoid contraction. Coat with oil and season with salt and pepper.
3.
Grease the roasting pan and place the lamb rack on it. Bake in an oven at 220°C for 10 minutes. Reduce the temperature to 170°C and bake for another 10 minutes. Take out the sheep rack, wrap it with aluminum foil to keep it warm, and set it aside. At this time, the lamb chops are about 5 mature. If you are afraid of food, you can extend the baking time.
4.
Peel the carrots and large onions, wash them, and cut into small cubes about 2-3mm in diameter.
5.
Remove the excess fat in the roasting pan of the previous lamb rack, pour out the remaining gravy and heat it over medium heat to caramelize the gravy. Add carrots and diced onions, sauté over low heat until tender.
6.
Pour in the white wine to dissolve the particles and evaporate half of the water. Put the spice bag and pour water or stock to evaporate half of the water.
7.
The sauce is sifted and seasoned.
8.
Peel and wash carrots and white radishes, and cut into thin strips about 5mm*30mm. Boil carrots, white radishes, peas and string beans in boiling salt water. After the vegetables are cooked, quickly subcool the river with cold water and wipe dry with a kitchen paper towel. Cut green beans into lengths (30mm) similar to carrot and white radish strips. Finally, simply heat the butter and mix with garden vegetables.
9.
Cut open the sheep rack. 2 pieces of lamb chops per person, served with the garden vegetables, and topped with the sauce at the end.
Tips:
1 The lamb chops in this recipe are not fully cooked. If you are afraid of food, you can properly extend the baking time.
2 If the baking time is not well controlled, you can also cut the lamb chops and bake them.
3 The sauce made with the gravy from the grill is more greasy, so be sure to remove all the fat.
4 Lamb chops can be simply served with salt and black pepper.
