30 - Patagonic Lamb

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.