John Myers
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Ingredients
- 1 kg Rack of Lamb
- 2 stem Garlic grass
- 2 stem Rosemary
- 6 tbsp Olive herb oil, I've already added garlic to it
- Otherwise, please add about 4 toes of garlic, not chopped up
Instructions
- Cut the lamb cart, one or two bone-wide, depending on the thickness, I did not remove the fat because the meat remains more tender. If you don't like it, remove it after grilling.
- Cut the garlic grass and rosemary
- Put the cutlets in a container with a lid and brush them thickly with the oil and herbs, leave to stand for about 12 hours.
- To grill, first briefly put them on the open fire, then continue grilling indirectly for a moment. I didn't look at the clock. But lamb is nice and tender and only needs to be grilled for a very short time.
- We ate pumpkin cooked in the oven with it. Was delicious.
Nutrition
Serving: 100gCalories: 212kcalProtein: 18.3gFat: 15.6g
