Rack of lamb
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The rack of lamb is a second course of meat that is not particularly difficult to "take home", but which requires many steps and a little attention. The result, however, will be aesthetically very pleasing and, in terms of taste, capable of impressing any guest, even the most experienced. The great protagonist of this recipe is the particular cut of meat that is used. The loin is located at the top of the animal's back and usually includes both the ribs and the fillet; Loved for its great scenographic rendering, its real plus is in the marbling of fat typical of this cut, which makes the meat tender, able to withstand cooking at high temperatures - including embers - and to give intense nuances on the palate. Among the typical dishes of Easter, especially in central Italy, it is suitable for lovers of strong flavors - even if lamb meat is more delicate than sheep -, it goes well with many types of side dishes, from sautéed vegetables to polenta.
Ingredients
700 g rack of lamb24 mushrooms of different diameters1 piece of celery 1 smallcarrot 1/2 onion2 cloves of garlic1 sprig of rosemary4 sprigs of marjoram
Preparation
Remove the loin well, leaving the scraps aside, then tie the meat so as not to lose its shape during cooking and cover the bones with aluminum foil. With the scraps, make a sauce by browning the meat in a saucepan, add the vegetables cut into pieces and when everything is golden brown wet with a little white wine and let dry, then pour 50cl hot water to add as it dries, continue for about 30 minutes. In the meantime, cook the loin by browning it first in a pan and then completing the cooking in the oven leaving the meat at the heart pink, then let it rest in a warm place. Sauté the previously cleaned mushrooms with garlic, oil and marjoram, then season with salt and pepper. While the meat is cooking, strain the sauce and bring it to a restriction adjusting for density and flavor. Cut the loin and serve it on a flat plate, place next to a row of mushrooms of different diameters, complete with its sauce and a marjoram floret.
.jpg)
The rack of lamb is a second course of meat that is not particularly difficult to "take home", but which requires many steps and a little attention. The result, however, will be aesthetically very pleasing and, in terms of taste, capable of impressing any guest, even the most experienced. The great protagonist of this recipe is the particular cut of meat that is used. The loin is located at the top of the animal's back and usually includes both the ribs and the fillet; Loved for its great scenographic rendering, its real plus is in the marbling of fat typical of this cut, which makes the meat tender, able to withstand cooking at high temperatures - including embers - and to give intense nuances on the palate. Among the typical dishes of Easter, especially in central Italy, it is suitable for lovers of strong flavors - even if lamb meat is more delicate than sheep -, it goes well with many types of side dishes, from sautéed vegetables to polenta.
Ingredients
700 g rack of lamb
24 mushrooms of different diameters
1 piece of celery 1 small
carrot 1/2 onion
2 cloves of garlic
1 sprig of rosemary
4 sprigs of marjoram
Preparation
Remove the loin well, leaving the scraps aside, then tie the meat so as not to lose its shape during cooking and cover the bones with aluminum foil. With the scraps, make a sauce by browning the meat in a saucepan, add the vegetables cut into pieces and when everything is golden brown wet with a little white wine and let dry, then pour 50cl hot water to add as it dries, continue for about 30 minutes. In the meantime, cook the loin by browning it first in a pan and then completing the cooking in the oven leaving the meat at the heart pink, then let it rest in a warm place. Sauté the previously cleaned mushrooms with garlic, oil and marjoram, then season with salt and pepper. While the meat is cooking, strain the sauce and bring it to a restriction adjusting for density and flavor. Cut the loin and serve it on a flat plate, place next to a row of mushrooms of different diameters, complete with its sauce and a marjoram floret.
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