Roasted: rack of lamb with garlic and rosemary with aubergine dip

feat-lamb

This week turned to be all about lamb. Whenever we spend weekends at home I love to make good old roast for dinner. This time I made this rack of lamb. Simple to make, always a crowd pleaser. I paired it with something different than the usual garlic or tzatziki dip and it turned out pretty great.

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RECIPE – ROASTED- RACK OF LAMB WITH GARLIC AND ROSEMARY

rack of lamb
1 large garlic head
8 sprigs of rosemary
salt, pepper
sunflower oil

Preheat the oven to 200C. In a mortar crush all garlic cloves from the head with a tablespoon of salt- make a paste. Chop all the rosemary (except the woody parts) and add to the mortar, crush with the garlic. Add 2 tablespoons of oil, mix. Make several diagonal cuts into the meat. Rub the mixture all over, massaging the meat for a few minutes. Leave for 2-3 hours to marinate.

Put some baking paper on a baking tray, place the meat on it. I also add small potatoes that are rubbed in the same mixture and bake them together. Bake for 30- 40 minutes depending how well done you like your lamb. Let rest for 10 minutes after you take it out of the oven.

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Maybe you’d also like to try the aubergine dip I served with the lamb?

RECIPE – AUBERGINE DIP

2 aubergines
100 g tahini paste
salt, pepper
3 T pomegranate molasses
1 garlic clove
juice of half a lemon
4 T chopped parsley
seeds of 1/2 pomegranate
Preheat the oven to 190C. Pierce aubergines with the end of a sharp knife so they don't explode.Cook them on a tray for 45 min-1h or until they are soft to touch. Let cool and then cut into halves and scoop the insides. Mash with a fork. Add tahini, molasses, crushed garlic, lemon juice and parsley and mix well. Add salt and pepper to taste. Serve with pomegranate seeds on top.

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