A rack of lamb
A few sprigs of mint, parsley and thyme
1 clove /
Fresh ginger root
- q.s. /
2 slices /
Tropea red onion
2 spoonfuls /
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4 spoonfuls /
Mixed green salad
Salt and pepper
Ask your butcher to separate the rib bones of the rack of lamb and cut into the vertebrae between the ribs to make it easier to slice the meat once cooked. Season the meat with salt and pepper and rub thoroughly. Chop the herbs with the garlic and transfer to a bowl, setting some aside for the breadcrumb coating. Add the grated ginger and the lemon juice and dribble in the oil, mixing to an emulsion with a fork. Transfer the meat to a freezer bag and pour in the marinade, checking that all the meat is seasoned. Seal the bag and leave in the refrigerator to absorb the flavours for at least a couple of hours.
In the meantime, prepare the caramelised onions. Peel the onion, cut into strips and place them in a saucepan with a spoonful of vinegar and the sugar. Cook over a low heat for about ten minutes, until the onions are caramelised and the sauce is dense.
Once the specified time has passed, remove the meat from the marinade, dry it thoroughly and brown it on all sides in a pan with a little oil. Transfer the lamb to a roasting tray and roast in the oven at 180°C for about 15 minutes. In the meantime, prepare the breadcrumb coating by blending the herbs set aside, the sliced bread and a pinch of salt and pepper in a mixer. Remove the lamb from the oven and brush it thoroughly with the marinade. Roll the meat in the breadcrumb coating, ensuring that it sticks firmly to the surface.
Return to the oven and cook for another 5 minutes. Leave the meat to stand for a few minutes then cut it into chops and serve with the caramelised onions and the mixed green salad dressed with oil, lemon and salt.
The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.