Letting my hand heal from the burn I got my husband to cook dinner the next day. The recipe had to be simple and have the least amount of stages. We had a rack of lamb (a rack of nine) in the fridge; he cooked, carved and served it and it turned out delicious! Accompanied by a simple salad of baby lettuces, cucumbers and tomatoes with some home made vinaigrette.
The RIBS:
3/4 head of garlic – minced
2 x10cm sprigs of Rosemary – chopped
1 tsp olive oil
Lots of crushed black pepper
Salt (I like coarse sea salt)
Take as much fat of the ribs as possible, mix all the above and smother the meat on both sides, place in a pan and into the oven for about 30 minutes at 400F for medium, internal temperature should be 160-170F. Cover and let rest for 5 minutes before carving. If you have time to marinade it for an hour or two do not add the salt to the marinade! add it right before cooking or the meat (any meat) will release all its juices.
