Recipe: Lamb Rack on a Bed of Zucchini

1 The day before, prepare the aromatic oil: finely chop rosemary and thyme and let them steep in olive oil.

2 Cut the zucchini into slices approximately 5 mm thick. Marinate them in a mixture of oil and lemon juice.

The same day:

3 Prepare the lamb racks: remove the thin skin on both sides as well as the nerve of the spine. Expose and scrape the tip of the rib. Trim fat if necessary.

4 Cut the rack into pieces of two ribs each. Pierce them with garlic cloves and brush with aromatic oil.

5 Grill slowly for approximately 10 minutes.

6 Drain and grill the zucchini.

7 Separate the pairs of ribs, checking that they are cooked pink.

8 Present on the zucchini slices.