Grilled lamb cutlets

2 rows of rack of lamb
2 cloves of garlic
1 bunch of parsley
1 lemon
100 ml olive oil
200 ml risoni
1 fennel
100 g Västerbottensost
100 g olives, salt and black pepper

Finely chop the garlic and parsley and grate the lemon zest over. Mix everything together with the olive oil. Preheat the oven to 150°C. Rub into the room-temperature meat with a couple of teaspoons of salt. Brown the meat on all sides on a high heat to ensure it gets a nice brown colour. Now place it in a baking tray and roast for about 15 minutes until the meat has an internal temperature of 56°C. Brush at the end with the parsley marinade, but keep half to serve on the side. Boil the risoni according to the instructions on the package (if risoni is not available, any small variety of pasta will work). Cut the fennel coarsely and boil in lightly salted water for 5 minutes. Mix the fennel, risoni, olives and Västerbotten cheese. Mix gently to avoid it becoming creamy. Season with salt and pepper. Cut the lamb and serve with risoni and parsley marinade.

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