Due to its excellent compatibility with various products and the absence of a specific smell, the meat of a young animal has long been valued in the cuisines of many nations. And, although there are many dishes from this product, it is the lamb rack that comes from France that is most popular.

What is a rack of lamb, what part of the carcass is it

It is worth figuring out what a square is. In simple words, these are chops on the bones. Oddly enough, the classic ribs are the most tender and, accordingly, the most expensive part of the meat carcass. In the form of a cut, the front part of the lamb loin is used: a piece of the side of the animal’s carcass on four or five ribs.

How to Marinate Rib Meat Deliciously

Marinating a rack of lamb is an optional condition for obtaining the best dish, since the meat itself after cooking will have a natural saturation of aroma and taste. If the cook prefers spicy notes or wants to get a more delicate dish, then you can put the meat in a special composition for 1-10 hours, depending on the desired effect.

Consider the most popular marinades based on 1 kg of the main product.

With vinegar

  • a stack of olive oil;
  • half as much vinegar;
  • some French mustard;
  • 2 crushed cloves of garlic;
  • rosemary and mint leaves.

With soy sauce

  • 1.5 piles of soy sauce;
  • ½ garlic head (chopped).

With yogurt

  • 200 ml of yogurt;
  • some caraway seeds and cardamom.

Vegetable marinade

  • chopped carrots and onions;
  • 2 crushed cloves of garlic;
  • grated celery root;
  • peppers of black pepper.

Fans of more spicy dishes can be recommended to use a mixture of adjika, zira, paprika and black pepper as pickling spices.

Rack of lamb baked on the grill

When the time comes for barbecue, the question arises: what to cook on the bonfire meat with ribs so that it is not only tasty, but also surprises with the novelty of all the guests gathered.

You can perform a rack of lamb on the grill, which will require the following products:

  • 1 kg of meat;
  • 3 stems of rosemary and thyme;
  • garlic head;
  • ground pepper;
  • 2 piles of olive oil;
  • some salt.

The sequence of actions:

  1. The caret is cleaned of films, washed and divided into portions, so that 2-3 ribs are present in each.
  2. From the rest of the products a homogeneous marinade is prepared, with which meat slices are rubbed.
  3. Then hot coals are prepared.

Baking a rack costs no more than 10 minutes, systematically turning the grill.

Oven recipe

The simplest and fastest way to get a gourmet dish is, of course, baking in the oven. Cooking takes a minimum of labor with excellent results.

To verify this, you need:

  • 1 kg of the main product;
  • a stack of vegetable oil;
  • 2 times less lemon juice;
  • thyme, thyme, rosemary, ground pepper and salt (to taste).

The sequence of steps:

  1. The caret is freed from the films and divided into pieces, if desired, part of the meat carcass can be left whole.
  2. The processed product is laid out on a baking sheet.
  3. All seasonings, salt, vegetable oil and lemon juice are mixed in the bowl.
  4. Kare is watered with aromatic composition and aged for 30 minutes. At this time, the oven warms up to 240 ° C.
  5. The dish is baked for a quarter of an hour.

Rack of lamb can be served with homemade tomato sauce or satsebeli - an amazing Georgian seasoning.

Cooking in a pan

The absence of an oven is not a reason to refuse the opportunity to enjoy a gourmet dish. Moreover, cooking will require a minimum set of products and very little time.

Ingredients:

  • 1 kg of care;
  • 5 g of mustard;
  • 15 g of tomato sauce;
  • ½ stack of olive oil;
  • a pinch of salt and black pepper.

The method of execution of aromatic foods:

  1. First of all, meat is prepared, which is washed, dried with paper towels and divided into portions.
  2. A small bowl is taken in which mustard, sauce, vegetable fat and spices are mixed.
  3. The rack is rubbed with dressing and aged for 15 minutes.
  4. A frying pan with a small amount of oil is heated, after which meat pieces are fried on it for 2 minutes on each side.
  5. Then the fire decreases and the rack is cooked for 3-4 minutes in the same order.

So that the meat does not lose juice, it must be laid out in hot oil to form a crust.

Grilled rack of lamb

Home cooking will save a significant amount, if, for example, perform a rack on your own grill. The main condition is the acquisition of quality meat. If this is already available in an amount of 1 kg, you can proceed with the execution of the recipe for a delicious meal.

Auxiliary components:

  • head of garlic;
  • 1 lemon
  • 20 g of rosemary;
  • salt, ground pepper and a little olive oil for lubrication.

Step-by-step cooking instructions:

  1. The meat is washed and left in a whole piece. Incisions are made between the ribs.
  2. Garlic is parsed. One half is cut into slices, the second is crushed.
  3. Rack stuffed with garlic.
  4. Peel is removed from citrus, then the fruit is crushed.
  5. The meat is processed with chopped spices, garlic, salt and covered with foil.
  6. After pre-treatment, the rack is grilled for about 25 minutes.

Before sprinkling with spices, the product must be rubbed with oil, which helps preserve its juiciness and tenderness.

How to cook in a slow cooker

If until recently people were wondering about how one kitchen appliance can fry, and cook, and simmer, and bake, today the presence of a multicooker does not surprise anyone. In it you can create almost any culinary masterpiece, without making much effort. Rack of lamb is no exception.

To prepare a hearty dish with a rich aroma and bright taste, you must have at hand:

  • 900 g square;
  • 2 cloves of garlic;
  • 5 g of salt;
  • ¼ tsp ground pepper;
  • 3-4 g of rosemary;
  • ½ tsp hops-suneli;
  • 15 ml of soy sauce;
  • 10 g Dijon mustard;
  • 180 ml of dry white wine;
  • ½ stack of olive and vegetable oils.

The main stages of the implementation of the recipe:

  1. The meat is freed from the films, washed well under running water, dried, divided into small pieces.
  2. In a slow cooker in the “Frying” mode, portioned parts of 3 minutes on each side are fried in hot oil.
  3. Garlic is squeezed into the bowl, after which all spices, soy sauce, mustard and wine are added.
  4. The rack in the bowl is poured with the resulting marinade, the process continues for another half hour, but already in the "Stewing" mode
  5. After a beep, the finished meal is removed, laid out on plates.

A tender chop on the bone should be served with lots of herbs and fresh vegetables.

Lamb rack is a traditional dish of French cuisine, which has long gained worldwide fame. And its main advantage is that today there is no need to go to an expensive institution to enjoy aromatic and tender meat: it is enough to know the main details of cooking to create your own culinary creation without leaving your home.

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