Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Marinade
Mint salsa
Charcoal/gas/electric grill
How it's done
Marinade
Combine the mustard, oil and fennel seeds, season. Rub the marinade into the meat, cover and marinate for approx. 30 mins.
Mint salsa
Combine the balsamic, oil, water and garlic, mix in the mint, pistachios and fennel, season.
Charcoal/gas/electric grill
With the lid down, grill the racks of lamb over/on a medium heat (approx. 200°C) for approx. 6 mins. on each side. Remove the lamb, cover and leave to rest for approx. 5 mins. Mix the courgette with the oil and salt, grill for approx. 3 mins. on each side. Carve the racks of lamb, serve with the courgette slices and salsa.
| Serve with: | Herb couscous. |
|---|
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