Food and Recipes

Rack of lamb on the grill

Tender and flavorful meat, lamb is not particularly in need of pickling, but very wins if the marinade is picked up correctly and does not overwhelm the taste.


1 kg. lamb (leg or quads)
a few sprigs of rosemary
2 cloves garlic
1 tsp coriander
pinch of ground chili or spicy paprika
4 tablespoons olive oil
black pepper

How to cook the lamb on the grill

Crush in a mortar pepper and coriander,add rosemary leaves, crushed garlic and salt and crushed garlic to become a mush, and gave rosemary juice. Add the olive oil and chili powder or paprika spicy (just a little bit, not even for the taste and for flavor) and how to mix. Cut the flesh into cubes of lamb, and if you use a square - cutlets. Add the marinade and stir to each piece has been covered on all sides with olive oil flavored with spices, garlic and rosemary. Marinate meat for 2-6 hours, and cook on a fairly hot coals, removing the lamb with fire before the meat loses pink color inside, and letting him walk for a few minutes in a warm place.

Bon Appetit!


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