Patagonian Grilled Lamb Recipe

From Prep to Plate

  • Lamb rack of ribs

For the brine

  • 0.22 lbs/100 grs salt
  • 1 tbsp pepper
  • 1 garlic clove
  • a sprig of rosemary
  • 1 lt warm water
  • 25 ml oil
  • 250 ml vinegar
  1. Place the lamb on the clamp grill. Cook 3 hours on the bone side, then turn it over. It takes about 5
    hours to get perfectly cooked.
  2. Meanwhile, get the brine ready: mix all the ingredients and stir until the salt is very well dissolved.
  3. Spread the brine during the whole cooking.

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