46 - Lamb Ribs With Brie Cheese

1 whole lamb rack (4.5 lbs/2kg
approximately)
Inter-fine grilling salt to taste

For the “criolla” sauce

0.2 lbs/100 grs white onion
0.1 lbs/50 grs red bell pepper
0.1 lbs/50 grs yellow bell
pepper
0.1 lbs/50 grs green bell
pepper
salt and pepper to taste
25 ml vinegar
50 ml neutral cooking oil

For the warm brie cheese

0.5 lbs/250 grs brie cheese
0.20 ml olive oil
Thyme to taste
Basil to taste
0.04 lbs/20 grs honey
0.1 lbs/50 grs hazelnuts
0.04 lbs/20 grs arugula

1- Add salt to taste to the lamb rack before taking it
to the grill.
2 - Cook the lamb rack for 1:30 - 2 hours on the
bone side, on low heat.
3- Turn it over, and cook it on the meat side for about
30 minutes, also on low heat.
4 - For the warm brie cheese: spread some olive oil
on the brie cheese.
5- Wrap it in foil and take it to the main grate of the
grill. Let it warm up for 5 minutes on high heat.
6- Once served, drizzle the cheese with honey.
Spread some hazelnuts, and add honey again.
7 - Add thyme and basil to taste on top of the brie
cheese.
8 - For the criolla sauce: chop the onion, and the
green, yellow and bell peppers. Mix them all together
and add salt and pepper to taste.
9 - Add vinegar, neutral cooking oil and mix.
10 - Spread some “criolla” sauce on the lamb rack.
11- Enjoy!