Rack of lamb with rosemary

A simple and perfect recipe if you can't spend too much time in the kitchen. It will also leave everyone speechless. The second that we propose you can accompany with baked potatoes or a nice eggplant parmigiana. Find out how to prepare this second course following my sprint recipe! This rack of lamb scented with rosemary a delicacy with all the trimmings!

The lamb chops in rosemary sauce are a delicious second course very simple to make and tasty. I had the opportunity to taste and appreciate this recipe with lamb during my trip to Trentino Alto Adige, a beautiful region for me, full of charm, beautiful landscapes and excellent dishes of course. Since there is no sea, the cuisine revolves mainly around meat that is prepared in many different ways. These lamb chops with rosemary sauce are really good, because this aromatic plant goes to counteract what is the hint a bit of wild that this meat has. I am sure that if you love rustic and tasty dishes that have a good structure and a great character you will certainly also like this recipe.

Ingredients

A few sprigs of rosemary, chopped

3 Garlic cloves, crushed

30 ml (2 tbsp) Olive oil

1 Large red onion, minced

Salt and black pepper

4 Small edges of lamb

60 ml (4 tbsp) mustard (optional)

60 ml (1/4 cup) Red wine vinegar

Preparation

Mix all marinade ingredients in a resealable plastic bag. Add the racks of lamb and marinate in the refrigerator for 1 or 2 hours. Preheat oven to 180°C (350°F). Coat the racks of lamb with mustard. In a roasting pan, place the racks of lamb, two by two, so that the ribs intersect. Bake the squares for about 30 minutes. Remove them from the roasting pan and place on a plate. Cover them with aluminum foil and let them rest for a few minutes, to give the juices time to distribute well in the meat. Deglaze the roasting pan with wine vinegar, scraping the bottom with a wooden spoon to loosen the juices that have remained stuck to it. Reduce the liquid for 1 or 2 minutes to obtain the succulent sauce that will accompany this dish.

Recommendation

Do not overcook the lamb otherwise you risk drying it too much inside.