Grilled rack of lamb with coriander-chili yogurt
A perfectly grilled rack of lamb is a real highlight for all meat lovers. With its tender texture and intense aroma, it is ideal for the grill. The combination with a spicy coriander and chilli yogurt gives the dish a fresh, slightly spicy note and rounds off the taste perfectly. In this article, you will find out how to grill the rack of lamb to perfection and turn it into a moment of pleasure with the right marinade.
Cooking time 35 minutes
Ingredients
Ingredients for 4 portions
FOR THE CARREE
- 1 kg rack of lamb
- 2 sprigs rosemary
- 2-3 tbsp rapeseed oil
- Salt from the mill
- Szechuan pepper a. d. mill
FOR THE YOGURT
- 1 garlic clove
- 1/2 chili pepper
- 4 sprigs coriander
- 50 g roasted cashew nuts
FOR THE TOMATO RELISH
- 8 ripe vine tomatoes
- 2 tablespoons honey
- Juice of 1 organic lemon
- ½ bunch coriander
- 2 shallots
- 2 red peppers
- 2 red peppers
- ½ tsp paprika powder, sweet and sour
- Salt from the mill
Preparation
- Clean the bones of the rack of lamb if necessary and remove the excess fat. Pluck the rosemary and chop finely. Mix the oil and rosemary together. Season the meat with salt and pepper and rub in the rosemary oil.
- Preheat the grill to 500 °C with the lid open.
- For the yogurt, finely chop the garlic, chilli and cashew nuts. Pluck the coriander from the stalks and chop finely. Mix the prepared ingredients with the yogurt and season with salt and pepper.
- Grill the squares on the BoostZone over direct heat and with the lid open for a few minutes on all sides.
- Insert the core thermometer in the middle of the meat and set the grill to the desired target temperature (optimum core temperature approx. 54-58 °C).
- Then reduce the heat to 140 °C and grill the meat for 10-12 minutes with the lid closed. Remove from the grill and leave to rest for a further 5 minutes without heat.
