Baked Lamb Rack with Olive Oil and Thyme

Ingredients
Lamb rack 8 ribs

Cherry tomatoes an appropriate amount

Marinade

Thyme 1 cluster

Grated black pepper an appropriate amount

Sea salt ½ tbsp


Red Wine Sauce

Minced shallot 1 tbsp

Red wine 200 ml

Tomato paste an appropriate amount

Grated black pepper ½ tsp

Sugar a sprinkle

Salt a sprinkle

Method

1. Rinse and dry the lamb rack. Mix the marinade thoroughly and then spread over the lamb. Marinate for one hour.
2. Preheat the 3L Fryer on a medium-high heat and pour in some olive oil. Add the lamb rack and cook until both sides are lightly browned, then cover with the lid and let it cook continuously. Prepare the red wine sauce while the lamb is cooking.
3. To make the sauce, preheat the 1L Saucepan on another hob and add a small amount of oil. Saute the minced shallot until it turns slightly golden, then add all the other sauce ingredients. Keep stirring until the sauce thickens then set aside.
4. Cook the lamb rack to your preferred doneness. Separately, lightly fry the cherry tomatoes.
5. Carve the rack into individual chops and serve on a plate, garnished with the cherry tomatoes. Pour the red wine sauce over the lamb and serve.

Tricks for cooking lamb rack
This easy-to-cook baked lamb rack bursts with herby flavors and is perfect in color, aroma and taste. It is one of the best dishes to prepare for a dinner party. Some people do not like the “gamey” taste of lamb – this strong flavor comes from the fat and can be removed by trimming away excess fat and adding the marinade.