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
Preparation
Vegetables
Vegetable salad
Racks of lamb
How it's done
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Preparation
Take the meat out of the fridge approx. 30 mins. prior to cooking.
Vegetables
Brush the vegetables with oil, season with salt.
Charcoal/gas/electric grill
With the lid down, grill the vegetables over/on a medium heat (approx. 200 °C) for approx. 10 mins., turning occasionally. Remove the vegetables from the barbecue, allow to cool slightly, cut into strips.
Vegetable salad
Whisk the lemon juice, oil and harissa in a bowl. Add the herbs with the vegetables, mix.
Racks of lamb
Whisk together the oil and harissa, season with salt. Coat the racks of lamb with the harissa oil.
Charcoal/gas/electric grill
With the lid down, grill the racks of lamb over/on a medium heat (approx. 200 °C) for approx. 7 mins. on each side. Wrap the meat in foil and leave to rest for approx. 5 mins. Cut the racks of lamb into chops, serve with the vegetable salad.
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