Recipe: Lamb Rack on a Bed of Zucchini

Name: Carré d'agneau sur lit de courgettes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Ingredients: Deux carrés d'agneau de 4 côtes6 petites courgettesHuile d'oliveHerbes aromatiques (thym, romarin, serpolet…)Quelques gousses d'ailLe jus d'un demi citron

By campaspe ★ ★ ★ ★ ★ 4.5/5 (10 reviews) Meat

Prep 20 min

Cook 10 min

Total 30 min

Servings 4 serv.

This recipe is very tasty. The lamb rack cooks very well on the barbecue. The cooking method proposed here allows you to keep the meat pink and allows for a nice presentation.

Ingredients for 4 servings

Two lamb racks of 4 ribs each

6 small zucchini
Olive oil
Aromatic herbs (thyme, rosemary, wild thyme…)
A few garlic cloves
The juice of half a lemon

Step-by-step directions

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.

Courgettes Agneau Grillades Carré d'agneau