Lamb, rosemary and red wine – there is not “third wheel” in this trinity. Although in Odessa, we not only know the rules, but also love to break them, this time let’s not deviate from the classic recipe. The first thing to remember is to choose the best lamb: the meat must be fresh and free of strong odori. Everything else will go quickly and easily, and in the end, you will get the perfect combination of bright and warm earthy tastes and aromas.
Lamb, rosemary and red wine – there is not “third wheel” in this trinity. Although in Odessa, we not only know the rules, but also love to break them, this time let’s not deviate from the classic recipe. The first thing to remember is to choose the best lamb: the meat must be fresh and free of strong odori. Everything else will go quickly and easily, and in the end, you will get the perfect combination of bright and warm earthy tastes and aromas.- Prep time: 30 minutes + 4 hours’ marinating
- Cook time: 30 minutes
- Serves: 4-6
- Difficulty: medium
- Course: main course
- Cookware: knife
- Cuisine: European
Ingredients
- 1 kg rack of lamb
- 10 sprigs of rosemary
- 10 sprigs of thyme
- 100 ml dry red wine
- 12-15 cloves of garlic
- 5 tbsp olive oil
- freshly ground black pepper
- salt
Cooking method
Step 1
Trim the meat from fat and silver skin.
Step 2
Make small cuts in the meat and evenly distribute the garlic cloves and rosemary sprigs throughout the rack. Season with salt and pepper, pour over with wine and olive oil, add thyme sprigs. Marinate in the refrigerator for at least 3-4 hours.
Step 3
Heat the oven to 180˚С. Bake in the oven for about 30 minutes. Carve and serve.
My tips and tricks:
The lamb juices make an excellent sauce for meat or side dish. Do not pour out these juices, especially in front of the French – you can give them a heart attack 🙂 The French managed to create one more of their culinary masterpieces from the “waste” that we are used to discard or clean thoroughly and with difficulty. Simply pour all the meat juice from a baking dish into a saucepan, add a little flour, red wine, salt and black pepper, and put on low heat. While whisking, bring the sauce to the consistency you need. Finally, add chopped fresh parsley or coriander and serve.
- 1 kg rack of lamb
- 10 sprigs of rosemary
- 10 sprigs of thyme
- 100 ml dry red wine
- 12-15 cloves of garlic
- 5 tbsp olive oil
- freshly ground black pepper
- salt
- Trim the meat from fat and silver skin.
- Make small cuts in the meat and evenly distribute the garlic cloves and rosemary sprigs throughout the rack. Season with salt and pepper, pour over with wine and olive oil, add thyme sprigs. Marinate in the refrigerator for at least 3-4 hours.
- Heat the oven to 180˚С. Bake in the oven for about 30 minutes. Carve and serve.