Part One: Marinating the Meat
1 rack of lamb, about 300g
4 sprigs of rosemary
6 leaves of peppermint
5 cloves of garlic
5 tbsp of oil. most people use olive oil, my personal preference is for sunflower.
|Herbs in a bag.|
Chop up the rosemary and the mint, and place in the bag. Press the garlic, add oil. Then, add the rack of lamb. Allow to marinate for at least two to three hours. Which is what I'm going to do right now, as it's 4am.
Further updates as events warrant...
Update 1, 13:24h. I decided that the side should be
Mashed potatoes with garlic.
1 dl milk
2 cloves of garlic, pressed
Peel potatoes and cut in half. This, because it makes the cooking a bit quicker. Cook in salted water for about 20 minutes. Remove from water, mash, add butter, milk, and garlic. Add salt to taste.
Now, I'm kinda lying to you. I don't use milk in mine, I use about twice the butter instead. But I figured that most people might prefer a slightly lighter consistency, as the absence of milk makes it a very compact thing.
Part Two: Cooking the Meat
2 tbsp oil
1 tbsp butter
1dl of red port
1 tsp honey
some aceto balsamico
2 sprigs of rosemary for decoration
Preheat the oven to 200° C. Heat the oil and the butter in a frying pan. Remove the lamb from the marinade and dry with a paper towel. Put in the frying pan, and fry until crisp on both sides, but don't overdo it. Remember, we never go past "medium" on meat. Keep pouring the butter/oil mixture on it as you fry it.
Remove from pan and put in the oven for about 10 minutes.
Add the port and the honey to the pan, add a tiny bit of water if necessary. Season with salt, pepper, and balsamico.
|So tasty. So pretty.|
There. I imagined it to be harder. But, hell, this is one of the best things I've ever cooked. I'm totally awed by myself ;)