Grilled rack of lamb
with summer salad and lime vinaigrette

624x354_D_ATHENA_mobile.jpg
medium
Prep: 20 min
Cook: 25 min

A refreshing summer: Grilled rack of lamb with a salad of tomatoes, corn, green onions and arugula, refined by a light lime vinaigrette. Serve on the colorful Anmut My Colour plates in petrol blue, bringing the feeling of summer into your home.

Directions

1

Peel garlic cloves and crush with garlic press for the rack of lamb. Mix with Fleur de Sel in a mortar and pestle into a paste.

2

Chop rosemary and add to garlic paste along with pepper and olive oil and mix. Rub the paste into the rack of lamb and let marinate for about 20 minutes.

3

Boil salt water in a pot for the sweetcorn. Strip husk and silk from the corn cobs. Place the cobs in the boiling water and let cook for 15 minutes. Remove and drain. Strip the kernels from the cobs.

4

Wash the other vegetables. Halve the cherry tomatoes. Finely slice the spring onions.

5

Wash and towel dry lime for the vinaigrette. Grate the zest and then press out the lime juice. Mix both with the Dijon mustard, salt, pepper and a pinch of sugar. Fold in the olive oil. Taste.

6

Wash and towel dry lime for the vinaigrette. Grate the zest and then press out the lime juice. Mix both with the Dijon mustard, salt, pepper and a pinch of sugar. Fold in the olive oil. Taste.

7

Dress the vegetables with the vinaigrette and place on the plates. Serve together with the rack of lamb.

Ingredients

corn on the cob
cherry tomatoes
spring onions
arugula
organic lime
1 pinch of salt
1 pinch of sugar
olive oil
1 pepper
olive oil
rack of lamb
optional:
dijon mustard
fleur de sel fresh rosemary