Lamb rack in the pan
Description
The dish is prepared without unnecessary complications. Rack of lamb is one of the most expensive cuts of meat, and it would be a pity if the tender and delicious meat turned out dry. I'll tell you how. The finished dish can be served at the table.
Instructions
- 1
Step 1
First, let's prepare the pork rack. Trim excess fat from the bottom of the rack and expose the rib tips.
- 2
Step 2
Now let's cut out the meat between the bones
- 3
Step 3
Clean the ribs, removing all meat and membrane from the tips and the inner side.
- 4
Step 4
Now carefully cut between the ribs into portion-sized pieces.
- 5
Step 5
Rinse the mint leaves and finely chop them.
- 6
Step 6
Rub each piece of meat with salt and pepper, then place in a bowl. Add vegetable oil, mint leaves, and rosemary. If you don't like mint, you can replace it with basil. Let the meat marinate in the refrigerator for 40 minutes to an hour.
- 7
Step 7
Over medium-high heat, warm a skillet with vegetable oil and add the minced garlic. Sauté the garlic for about 2 minutes. Then it's better to remove it, which I didn't do. Burnt garlic slightly spoiled the taste.
- 8
Step 8
Now place the pieces of lamb onto the skillet and sear them until golden brown, about 6-8 minutes on each side. Transfer the seared meat to a bowl and cover it.
- 9
Step 9
To the pan with the fat left over from frying the meat, add wine, 3-4 tablespoons of water, chopped parsley, and a couple of mint or basil leaves. Simmer over low heat for about 5 minutes. The meat sauce is ready; you can strain it before pouring over the meat.