RACK OF LAMB WITH HERBS

Preparation Method :

• Wash and dry the rack of lamb. Then put it into a sufficiently large bowl.
• Bring the vegetables to the boil with the rosemary needles, the peppercorns, 2 cups of water and the vinegar.
• Simmer to low flame and cook for about 5-7 minutes and then let everything cool down.
• Pour the marinade over the rack of lamb and let it stand for half a day.
• Remove the rack of lamb from the marinade and shake off the excess liquid. Take the vegetables out with a straining ladle and drain.
• Spice the rack of lamb with salt and put it onto a sufficiently large piece of aluminium foil which has been greased with olive oil. Lay the vegetables around the meat.
• Put the chopped herbs onto the meat. Close the aluminium foil tightly and cook the rack of lamb in the embers for about 45 - 50 minutes.
• Take the rack of lamb out of the foil, arrange with the vegetables with the herbs and serve.