Lamb rack with pomegranate sauce
Description
The dish is prepared without unnecessary complications. Honestly, the recipe isn't as difficult as it might seem at first glance. The selection of ingredients is perfect; the main thing is to season them properly. Our real helper will be a grill pan. It will create the effect as if you actually cooked outdoors on a real grill. The finished dish can now be served.
Instructions
- 1
Step 1
Wash the meat, remove excess fat, and cut into portion-sized pieces.
- 2
Step 2
Prepare the marinade. Peel the onion and 3 garlic cloves, then finely chop them. Add chopped basil and cilantro, honey, and a tablespoon of olive oil. Mix everything well. Pour this mixture over the lamb ribs. Then add wine. Marinate the lamb in the refrigerator for 3 hours.
- 3
Step 3
Peel 2 garlic cloves. Peel the zucchini, wash it, and slice into rounds. Wash the pepper, remove the seeds, and chop coarsely. Clean the tomatoes and cut them in half.
- 4
Step 4
Season all the vegetables with salt and pepper. Sauté them on a greased skillet for 2 minutes on each side.
- 5
Step 5
Once the ribs have marinated, send them to the grill as well. Sear for 3 minutes on each side over high heat, then cook for 5 minutes over low heat.
- 6
Step 6
Prepare the sauce. Extract juice from pomegranate seeds and pour in semi-sweet wine (50 ml). Add half a teaspoon of salt, 2 pinches of pepper, one garlic clove, dried basil, and sugar. Place the mixture over heat and bring to a boil. Dilute starch in the remaining wine and add it to the mixture on the heat. Stir—the sauce is ready.
- 7
Step 7
Serve the ribs in portions with grilled vegetables, drizzled with sauce. Enjoy your meal!